Lemon Garlic Roasted Chicken
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!
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Roasted Lemon Garlic Chicken
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!
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Servings: 6 people
Calories: 578 kcal
Net Carbs: 8 g
Ingredients
- 2 tsp (2 tsp) fresh thyme
- 1 tsp fennel seeds
- 1 tsp (1 tsp) coriander seeds
- 1 Tbsp (1 Tbsp) sea salt
- 1 tsp (1 tsp) black peppercorns
- 1/3 cup (72 g) extra virgin olive oil
- 1 (1) large lemon, halved and sliced thin
- 1/2 (1/2) large yellow onion, thinly sliced
- 2 medium (2 medium) leeks, thinly sliced
- 3 cloves (3 cloves ) garlic , thinly sliced
- 4 large (4 large ) bone-in, skin on chicken breasts
- 4 large (4 large ) bone-in, skin on chicken thighs
- 1/2 cup (118 ml) dry white wine
- 4 (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: 578kcalFat: 39gSodium: 1322mgNet Carbs: 8gSaturated Fat: 9gPotassium: 601mgCarbohydrates: 10gVitamin A: 682IUFiber: 2gVitamin C: 21mgSugar: 3gCalcium: 62mgProtein: 42gCholesterol: 172mgIron: 3mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.