Okay, so I think that Facebook has gone way overboard with all the videos. I can’t even look at my newsfeed anymore because it’s all videos! But, I shouldn’t complain because as I was scrolling through FB last week, a Food Network video with Ina Garten caught my eye. It was a recipe for skillet roasted lemon chicken, and I made a mental note of it right away.
And I’m so glad I did. Because this Skillet Roasted Lemon Chicken is the bomb.com
Ina said, “it’s the easiest chicken to make on the planet” or something like that. I don’t know if I would call it the “easiest on the planet” since you do have to butterfly your own chicken, but it’s pretty stinking easy.
And pretty delicious.
Kyle and I had spent the day out playing with Finnegan. Isn’t he getting so big?
After playing, Finnegan napped and I put up all our Christmas decorations.
No tree this year since puppy+tree=bad idea. But, I still put up lots of other nice decor to make the house look festive.
I wanted a cozy, warm dinner to end our fun winter day, and I immediately thought of this recipe.
Skillet Roasted Lemon Chicken
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds (I omitted and used oregano)
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 lemon, halved and sliced ¼ inch thick
- 1 yellow onion, halved and sliced ¼ inch thick
- 2 large garlic cloves, thinly sliced
- 1 (4-pound) chicken, backbone removed and butterflied
- ½ cup dry white wine, such as Pinot Grigio (I used chicken stock instead)
- Juice of 1 lemon
All you have to do, is cut up some lemons, onions, and garlic, and layer them in a cast-iron skillet. Butterfly a whole chicken by cutting out the backbone with kitchen scissors and spreading the chicken apart. Top the chicken with a mixture of olive oil, thyme, and oregano (rosemary would be good too). I left out the fennel because I don’t like fennel- but go right ahead if you like that gross flavor 😉
Bake at 450 for 30 minutes, then pour in 1/2 cup white wine (we didn’t have any so we used chicken stock) and bake for another 15 minutes. Finally, squeeze fresh lemon juice on top, cover with tin foil, and let sit for 10 more minutes.
Then serve! We had salad on the side with parmesan, and I made Kyle some garlic bread as well. I skipped the bread and opted for a glass of wine 😉
Delish! I would definitely recommend giving this simple Skillet Roasted Lemon Chicken recipe a try.
Have you ever butterflied a chicken? It was easier than I thought!