One-Pot Wonders
Ina Garten's Skillet-Roasted Lemon Chicken
Popular on Food52
63 Reviews
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August 13, 2023
I followed this recipe to a T. It is time to cover it and let it sit. It is white, flaccid and the juice is like water. Nothing like the video/pictures shown. My husband is covering the chicken in butter and will try it under the broiler to try and keep me from being so upset. I could cry!!
cosmiccook
August 11, 2023
Love ALL THINGS LEMON!!! I bet the La Boite spice MishMish would be divine on this dish (although very pricey). I wonder what Ida's opinions are on this shop in New York (bet she has oodles of their spices)!
Since I have their Lemon Myrtle & some Lemon oil olive-- I'll add these to the recipe next time. Can't wait for lower temps (currently day #4 in 100+ temps) to make this again. Also love this "pesto" from Saveur--it works on all sorts of veggies and accompanies this dish nicely
https://www.saveur.com/recipes/roasted-broccoli-olive-almond-pesto-2/?utm_term=Saveur_Recipes_06.28.2023&utm_campaign=Saveur_Recipes_Active%20Dynamic&utm_source=Sailthru&utm_medium=email
Since I have their Lemon Myrtle & some Lemon oil olive-- I'll add these to the recipe next time. Can't wait for lower temps (currently day #4 in 100+ temps) to make this again. Also love this "pesto" from Saveur--it works on all sorts of veggies and accompanies this dish nicely
https://www.saveur.com/recipes/roasted-broccoli-olive-almond-pesto-2/?utm_term=Saveur_Recipes_06.28.2023&utm_campaign=Saveur_Recipes_Active%20Dynamic&utm_source=Sailthru&utm_medium=email
Randy
August 10, 2023
Very easy to prep and cook, I enjoyed it with a lemon pasta as a side along with asparagus. I will be making this as a go to 45-minute or less meal with leftovers that are still great.
Lora
July 3, 2023
I have made this several times and it’s always a hit. Never thought it as too lemony or bitter. Everyone raves and asks me for this recipe. A larger chicken may need a little more in the oven.
Linda M.
April 30, 2023
My pet peeve. This isn’t butterflied, it’s spatchcocked. Doesn’t make a difference to those of us who know, but for someone new…
FrugalCat
March 1, 2023
I've made this a few times, with leg quarters, just drumsticks, just thighs, and boneless skinless thighs. One of those 187 ml bottles of wine (from the little 4 packs) is perfect for this. I usually put some carrots or potatoes in the pan too.
cosmiccook
January 28, 2023
I did this w Chicken thighs--MY OH MY! LOVED the sauce--it emulsified like a dream! Contemplating doing this w roasted whole chicken!
Leslye B.
January 17, 2023
I used Meyer lemons and the sauce wasn't bitter. I felt covering the chicken after roasting ruined the crispiness of the skin. I loved the seasoning. I made it in my cast iron pan but wondered why one was called for. I would have preferred making it in my air fryer. Will try that next time.
MiaNYC
January 17, 2023
Just made this recipe, and I thought the herb/olive oil mixture was great and the addition of onions in the pan genius. But I didn’t love the lemon. I felt like using all those the slices added a bitterness to the whole dish and were not edible. I loved the addition of lemon juice at the end, though, so I would make it without the slices next time. Also, I didn’t cover the chicken at the end. Just let it rest on the cutting board to keep the skin crispy. I had no issues using my cast iron skillet.
Anny99
January 16, 2023
The chicken was delicious, but the sauce came out very bitter. Any thoughts on that? Could it have been an interaction with the cast iron pan? The lemon pulp did completely disintegrate into the sauce, and the peels had pretty thick pith. Maybe try Meyer lemons next time? Thanks for any thoughts on this!
MiaNYC
January 17, 2023
I had the same issue and I think it’s just bitterness from the lemon pith. Next time I plan to omit the lemon (or maybe use segments and zest but not the pith).
cosmiccook
January 28, 2023
Its a LOT of lemon--we don't mind the lemon flavor--however Meyers or Preserved lemons will tone down the bitterness-or blanch your lemons a few times in boiling water. You can use the extra water for cooking veggies or stock.
Frau N.
January 14, 2023
The breasts were wonderfully juicy but the drumsticks were criminally underdone. We'll have them tomorrow. But will definitely try again because the flavour was really exceptional. Next time I will put the chicken onto a roasting tray to give it more room.
Any thoughts on convection vs. no convection?
Any thoughts on convection vs. no convection?
Sue
January 14, 2023
I’ve made this many times and it’s always come out delicious. Never have the drumsticks been underdone. Maybe try a larger pan to insure the drumsticks have ample room. You’re correct the flavor is so wonderful!
Chastity S.
January 8, 2023
This is delicious but don't use cast iron. The lemons will strip the finish! Next time I'll use Meyer lemon and serve over rice to soak up the pan drippings.
Sue
January 14, 2023
I’ve done mine in Cast iron many times, never had that happen but my cast iron skillet was well seasoned. My mother passed hers down to me.
Karen B.
August 23, 2022
Very tasty recipe and easy to put together. Makes a good company dinner as you can assemble it ahead of time and refrigerate to cook later. A spatchcocked chicken cooks evenly and is easy to carve.
Deborah R.
January 26, 2022
I will definitely be making this chicken again. Super easy to make! I added red potato wedges and those were amazing!
dj
January 17, 2022
No ingredients swaps, no modifications, not a single change required for the simplest, least complicated way to have moist, flavorful chicken with crisp skin.
Domenica
January 17, 2022
Followed the recipe but used chicken breasts because that's what i had, so cut the time by 10 minutes. I omitted the salt and added a cut up preserved lemon in addition to a Meyer lemon. So good. Extra lemony. juicy and delicious.
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