Ina Garten Skillet Roasted Lemon Chicken
This dish uses bone-in, skin-on chicken breasts, seared until golden, then roasted in a cast iron skillet with fresh lemon juice, thyme, garlic, and chicken stock. It’s finished with a rich, tangy pan sauce that captures all the flavor from the skillet.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 2-3 1x
- Category: Main Course
- Method: Searing + Oven Roasting
- Cuisine: American-French
Ingredients
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2 bone-in, skin-on chicken breasts
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Kosher salt and freshly ground black pepper
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1 tablespoon olive oil
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¼ cup freshly squeezed lemon juice (about 1–2 lemons)
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1 tablespoon grated lemon zest
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3 cloves garlic, minced
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½ cup chicken stock
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
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1 tablespoon unsalted butter
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Optional garnish: chopped parsley or extra lemon wedges
Instructions
Preheat your oven to 450°F (230°C). Pat the chicken dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large oven-safe skillet (cast iron preferred) over medium-high heat. Place the chicken skin-side down and sear for 5–6 minutes, until the skin is golden brown. Flip and cook another 2–3 minutes. Remove chicken temporarily to a plate.
In the same skillet, reduce heat to medium and add lemon juice, lemon zest, garlic, thyme, and chicken stock. Stir to combine and scrape up any browned bits.
Return the chicken to the skillet, skin-side up. Transfer the skillet to the oven and roast for 15–18 minutes, or until the internal temperature reaches 165°F. Baste once or twice with pan juices.
Remove skillet from oven and transfer chicken to a cutting board. Simmer the pan sauce over medium heat for 2–3 minutes, then whisk in butter for a silky finish. Adjust seasoning to taste.
Slice chicken and drizzle with warm pan sauce. Garnish with parsley or extra lemon wedges.