Skillet Roasted Lemon Chicken
from Ina Garten's cookbook Cooking for Jeffrey
This is one of my favorite week night meals for two that will leave you with delicious leftovers for either lunch or dinner. Be sure to find a chicken that is 4 pounds or less. You can prepare the chicken in the pan and refrigerate a few hours before roasting it.
Skillet Roasted Lemon Chicken
Ingredients
2 tsp fresh thyme leaves
1 tsp whole fennel seeds
Kosher salt and fresh ground pepper
1/3 cup EVOO
1 lemon, halved and sliced 1/4 inch thick
1 sweet onion, halved and sliced 1/4 inch thick
2 large garlic cloves, thinly sliced
1 (4 lb) chicken, spatchcocked
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon
Directions
Preheat the oven to 450°F .
Place the thyme, fennel seeds, 1 Tbsp salt and 1 tsp pepper in a mini food processor and process until ground. Note: My mini processor does not grind the herbs well enough, so I use my Nutri Bullet to powderize the herbs. You could also use a blender.
Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
In a 12-inch cast iron skillet, layer the lemon slices, then the onion slices and spread the garlic slices on top.
Place the chicken skin side down, on top of the onion and brush with 1/2 the oil and herb mixture.
Turn the chicken over, pat it dry with a paper towel and brush with the remaining oil and herb mixture.
Roast the chicken for 30 minutes.
Pour the wine into the pan (not on the chicken) and roast another 10 - 15 minutes, until a meat thermometer inserted into the thickest part of the breast measures 155 - 160 degrees.
Remove the chicken from the oven, sprinkle with the lemon juice, cover tightly with foil and let it rest for about 10 - 15 minutes.
Cut the chicken into quarters and serve with the pan juices, cooked lemon and onion.
Serving Ideas
Serve this with Baked Acorn Squash or Roasted New Potatoes and Steamed Broccoli.
