Skillet Lemon Roasted Chicken
This skillet lemon roasted chicken is juicy, flavorful and easy to make in one pan. Fresh lemon, garlic and herbs create a bright, savory chicken dinner perfect for weeknights, Sunday supper and holiday dinners.
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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