My Skillet Lemon Roasted Chicken is a classic chicken dinner recipe you’ll reach for on repeat. With lemon, garlic and fresh herbs this oven-roasted chicken comes out flavorful and juicy with crispy skin every time. Perfect for weeknights, Sunday supper and holiday dinners.
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Everyone needs a good roast chicken recipe in their dinner rotation and this is one of my most favorite recipes ever. Using a cast iron skillet means you don’t even have to haul out your roasting pan! Spatchcocking, or butterflying the chicken allows it to cook more quickly and evenly so you get juicy, flavorful chicken in every single bite. A quick olive oil marinade with garlic and fresh herbs ensures crispy skin and tons of flavor.
This roasted chicken is a classic recipe that goes with lots of side dishes. Serve this chicken with Mascarpone Mashed Potatoes, Garlic Parmesan Roasted Potatoes, Savory Mashed Sweet Potatoes or Italian Polenta. Delicious vegetable sides include my Garlic Roasted Green Beans, Maple Roasted Carrots, Sauteed Kale and Mushrooms or steamed broccoli.
Ingredients
- Olive oil
- Garlic
- Fresh thyme
- Fresh rosemary
- Kosher salt
- Ground black pepper
- Onion
- Lemon
- 4-5 pound whole chicken, backbone removed and butterflied
- Dry white wine or chicken broth
- Lemon juice
Cooking Tips
- I’ve provided instructions for how to spatchcock (butterfly) your chicken but you can also find them spatchcocked in some grocery stores or you can ask your butcher to do it
- A sharp pair of poultry shears is a great addition to your kitchen and makes quick work of spatchcocking your chicken
- Don’t have fresh herbs? You can use 1 teaspoon of dried herbs in place of 1 tablespoon of fresh herbs.
- You can also use or substitute your favorite herbs in this recipe including oregano, parsley or dill
- If you happen to have leftovers this chicken is excellent in salads, sandwiches and protein bowls
How to Make Lemon Roasted Chicken
Preheat the oven to 450 degrees F. In a small bowl stir together the olive oil, garlic, thyme, rosemary, kosher salt and ground black pepper. Set aside while you prepare the chicken.
Slice the onion into half moons approximately 1/4 inch thick and layer across the bottom of a cast iron skillet. Place the lemon slices on top of the onions.
Remove the giblets (if present) and pat the chicken dry with paper towels. To butterfly (also known as spatchcocking) place the chicken breast side down on a cutting board. Cut down either side of the backbone with poultry shears to remove the backbone. Flip the chicken so the breast side is facing up and press down on the breastbone to flatten the chicken.
Place the butterflied chicken in the skillet, breast side up, on top of the onions and lemons. Brush the olive oil mixture on top of the chicken ensuring all of the skin gets coated. Pour the white wine (or chicken broth if using) and lemon juice into the skillet taking care not to pour the liquid over the chicken.
Roast the chicken for 1 hour, or until the skin is golden and the chicken reaches an internal temperature of 165 degrees F. Remove from the oven and allow to rest for 10 minutes before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat leftover bone-in chicken heat the oven to 350 degrees F, place the chicken in a baking dish along with some of the reserved cooking liquid (or chicken broth) and bake for 15-20 minutes or until the chicken has reached an internal temperature of 165 degrees F.
If you like this Lemon Roasted Chicken be sure to take a look at some of my other recipes!
Homemade Cheeseburger Macaroni
One Pan Greek Lemon Chicken and Potatoes
If you make this Skillet Lemon Roasted Chicken please be sure to leave a comment and/or give this recipe a 5 star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Skillet Lemon Roasted Chicken
Equipment
- 1 large cast iron skillet
- Poultry shears
Ingredients
- 1/4 cup olive oil
- 2 cloves garlic
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 large onion sliced
- 1 lemon thinly sliced
- 1 4-5 pound chicken backbone removed and butterflied
- 1/2 cup dry white wine or chicken broth
- 1/4 cup lemon juice
Instructions
- Preheat the oven to 450 degrees F. In a small bowl stir together the olive oil, garlic, thyme, rosemary, kosher salt and ground black pepper. Set aside while you prepare the chicken.
- Slice the onion into half moons approximately 1/4 inch thick and layer across the bottom of a cast iron skillet. Place the lemon slices on top of the onions.
- Remove the giblets (if present) and pat the chicken dry with paper towels. To butterfly (also known as spatchcocking) place the chicken breast side down on a cutting board. Cut down either side of the backbone with poultry shears to remove the backbone. Flip the chicken so the breast side is facing up and press down on the breastbone to flatten the chicken.
- Place the butterflied chicken in the skillet, breast side up, on top of the onions and lemons. Brush the olive oil mixture on top of the chicken ensuring all of the skin gets coated. Pour the white wine (or chicken broth if using) and lemon juice into the skillet taking care not to pour the liquid over the chicken.
- Roast the chicken for 1 hour, or until the skin is golden and the chicken reaches an internal temperature of 165 degrees F. Remove from the oven and allow to rest for 10 minutes before serving.
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