Skillet-Roasted Lemon Chicken
Skillet-Roasted Lemon Chicken is a gluten free, dairy free, paleolithic, and primal beverage. This recipe serves 3. One serving contains 1579 calories, 114g of protein, and 115g of fat. For $5.36 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe is liked by 5191 foodies and cooks. This recipe from Foodnetwork requires kosher salt, olive oil, fennel seeds, and lemon. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. With a spoonacular score of 97%, this dish is great. Skillet-Roasted Lemon Chicken with Potatoes, Skillet-Roasted Whole Chicken with Lemon and Potatoes, and Skillet-Roasted Chicken Breasts in Lemon Sauce are very similar to this recipe.
Servings: 3
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 teaspoon whole fennel seeds
2 teaspoons fresh thyme leaves
2 large garlic cloves, thinly sliced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 lemon, halved and sliced 1/4 inch thick
1/3 cup good olive oil
1 yellow onion, halved and sliced 1/4 inch thick
Equipment:
oven
food processor
measuring cup
frying pan
paper towels
kitchen thermometer
aluminum foil
Cooking instruction summary:
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 to15 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 in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
Step by step:
1. Preheat the oven to 450 degrees F.
2. Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground.
3. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
4. Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top.
5. 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.
6. Roast the chicken for 30 minutes.
7. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
8. 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.
9. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
Nutrition Information:
covered percent of daily need
