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Ina Garten Tuscan Lemon Chicken – A Complete Step-by-Step Guide

Ina Garten Tuscan Lemon Chicken
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This classic Italian-style chicken dish features bone-in, skin-on chicken that is marinated in a lemon-garlic herb mixture and then grilled or roasted until perfectly golden and juicy. The charred, crispy skin and citrusy marinade create a balanced, bright, and savory dish that is both healthy and satisfying.

Ingredients

Scale

For the Chicken Marinade:

  • 1 whole chicken (3–4 pounds), butterflied (or 4 bone-in, skin-on chicken breasts/thighs)
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional, for heat)

For Finishing:

  • 1 additional lemon, cut into wedges
  • 2 tablespoons butter, melted (optional for extra richness)

Instructions

Step 1: Prepare the Chicken

  • Butterfly the chicken by cutting out the backbone and flattening it (or ask your butcher to do this).
  • Pat dry with paper towels to help crisp the skin.

Step 2: Make the Marinade

  • In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, black pepper, and red pepper flakes.

Step 3: Marinate the Chicken

  • Place the chicken in a large dish or resealable bag.
  • Pour the marinade over the chicken, ensuring it’s well-coated.
  • Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

Step 4: Cook the Chicken (Grill or Roast)

Grill Method:

  • Preheat the grill to medium-high heat.
  • Place the chicken skin-side down and grill for 15-20 minutes.
  • Flip and continue grilling for another 20-25 minutes until the internal temperature reaches 165°F (75°C).
  • Let the chicken rest for 10 minutes before serving.

Oven Roasting Method:

  • Preheat the oven to 425°F (220°C).
  • Place the chicken in a roasting pan, skin-side up.
  • Roast for 40-50 minutes, basting with melted butter in the last 10 minutes.
  • Check that the internal temperature is 165°F (75°C) before removing.
  • Let it rest for 10 minutes before carving.

Step 5: Serve and Enjoy

  • Squeeze fresh lemon wedges over the chicken before serving.
  • Serve warm with roasted vegetables, salad, or grilled bread.

Find it online: https://inagartencooks.com/ina-garten-tuscan-lemon-chicken-recipe/