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Ina Garten’s Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network



Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Skillet Roasted Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 55 min
Active: 45 min
Yield: 3 to 4 servings

Ingredients

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good 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, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon

Directions

Preheat the oven to 450 degrees F.

Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.

Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), 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 (not 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 and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

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Ina Garten’s Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network

49 Comments

  2. Mr B

    Never mind the chicken!! What a house! Better keep doing those powerball numbers…

  6. calvininsf

    If you aren't singing "skillet roasted lemon chicken" to the tune of "teenage mutant ninja turtles," you're not really skillet roasted lemon chicken-ing.

  14. kacey watts

    White flowers and private jets. The joys of East Hampton. Sir Geophorie making all of us look bad!!

  20. MIHAELA LAHAV

    I found this recipe just on time for Rosh Hashana and it looks delicious. On question though : where did you find that pepper mill? It seems so practical.

  23. Dinko Hrvat

    She is obsessed with meat and dairy dishes . She is not a huge veggie fan sadly. She aims for the USA audience which eats obscene amounts of meat and dairy .

  28. sbranagh1

    Thanks for providing the recipe in detail. The maybe slight problem I have with this: yes, the sauce great immediately but it's so grease heavy not something you can postpone eating, put in the fridge. I think I like other butterflied chicken recipes that are not so grease heavy – Jacques Pepin..many others.

  30. Caleb B

    All I could heard is “Hahaha, I’m rich! Veryyyyy rich.”😂 💙 Oh Ina…invite me over please!

  34. Vernell Alston

    I made this using chicken thighs and it was just amazing! I didn't have fennel, but didn't really need it. I served it with rice and broccoli. My 19-year-old loved it! I'm making it again, tomorrow, and will keep it in the monthly rotation. My Thanks for another yummy recipe! 🙂

  41. Martha Mendoza

    Don't understand why she walked all the way around when it was just right next to her!! She loves to show off a lot!!

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