Lemon Garlic Roasted Chicken

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Course Main Course
Cuisine American
Keywords Gluten Free
Difficulty Easy
Servings 6 people
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
This recipe is adapted from Ina Garten's skillet roasted lemon chicken. It remains one of the best chicken recipes I have ever tried, and I make it all the time. It's juicy and succulent, and the skin is ultra crispy. Do NOT skip the step of drying off the skin with paper towels, it is key to making the skin as crispy as a cracker!
Servings: 6 people
Calories: 578kcal

Ingredients

  • 2 tsp fresh thyme
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 Tbsp sea salt
  • 1 tsp black peppercorns
  • 1/3 cup extra virgin olive oil
  • 1 large lemon halved and sliced thin
  • 1/2 large yellow onion thinly sliced
  • 2 medium leeks thinly sliced
  • 3 cloves garlic thinly sliced
  • 4 large bone-in, skin on chicken breasts
  • 4 large bone-in, skin on chicken thighs
  • 1/2 cup dry white wine
  • 4 lemon wedges

Instructions

  • Preheat the oven to 450°.
  • Place the thyme, fennel, coriander, salt and black pepper in a spice grinder and pulse until it is a medium grind. Pour into a small glass measuring cup and mix in the olive oil.
  • Place the lemon slices across the bottom of a large cast iron skillet or a ceramic baking dish. Distribute the onion, leeks, and garlic on top of the lemon slices. Place the chicken, skin side down on top of the onions. Brush with half of the olive oil and herb mixture. Turn the chicken over so that it is skin side up. Pat the skin dry with paper towels – DO NOT SKIP this step; this is what makes the skin so crispy! Brush the skin with the rest of the oil and herb mixture.
  • Roast the chicken in the oven for 30 minutes. Pour the wine into the pan, making sure not to pour it onto the chicken or chicken skin. Roast for another 15 minutes.
  • Remove the chicken from the oven and cover with aluminum foil, poking a few holes in the top to let the steam out. Let rest for 5-10 minutes.
  • Serve hot with the pan juices, lemons, and onions over steamed wild rice with an extra squeeze of lemon.

Nutrition

Calories: 578kcal | Carbohydrates: 10g | Protein: 42g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 1322mg | Potassium: 601mg | Fiber: 2g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!