Ina Garten's Skillet-Roasted Lemon Chicken

The more Ina Garten recipes I make, the more I realize she is always publishing the best recipes. I have said it before, but I have yet to make and Ina recipe I don't enjoy. This chicken was no exception. Because you butterfly the chicken, it cooks much more quickly than a traditional whole chicken so it can easily become a weeknight dinner favorite. While the chicken is roasting, you can prep any other dishes you want to serve with the chicken.

Recipe from Ina Garten

2 teaspoons fresh thyme leaves

1 teaspoon whole fennel seeds

Kosher salt

freshly ground black pepper

1/3 cup olive oil

1 lemon, halved and sliced 1/4 inch thick

1 yellow onion, halved and sliced 1/4 inch thick

2 large garlic cloves, thinly sliced

1 (4-pound) chicken, backbone removed and butterflied

1/2 cup dry white wine

Juice of 1 lemon

Preheat the oven to 450F/232C. Using a mini food processor, process the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper until ground. Pour the olive oil into a measuring cup, mix in the processed herb mixture and set aside. Lay the lemon slices in the bottom of a 12-inch cast-iron skillet and evenly lay the onion and garlic on top. Place the chicken, skin side down, on top of the onion. Brush the chicken with half the oil mixture. Turn the chicken skin side up, pat it dry with paper towels (don’t skip this step), and brush it all over with the rest of the oil and herb mixture. Roast the chicken for 30 minutes. Pour the wine into the pan, avoid pouring directly on the chicken and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken as desired (quarters or eighths are usually easiest), sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.

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