Barefoot Contessa Skillet Roasted Lemon Chicken

This delicious Barefoot Contessa Skillet Roasted Lemon Chicken is a simple and flavourful meal with crispy skin and juicy, tender meat. Perfect for a quick family dinner, it uses common ingredients like lemon, garlic, and herbs. The white wine adds richness, while roasting in a skillet keeps everything moist and full of flavour.

Ingredients Needed

• 2 tsp fresh thyme leaves
• 1 tsp whole fennel seeds
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 80ml (⅓ cup) good olive oil
• 1 lemon, halved and sliced ¼ inch thick
• 1 large yellow onion, halved and sliced ¼ inch thick
• 2 large garlic cloves, thinly sliced
• 1 whole chicken (about 1.8kg), backbone removed and butterflied (spatchcocked)
• 120ml (½ cup) dry white wine, such as Pinot Grigio
• Juice of 1 lemon

How To Make Skillet Roasted Lemon Chicken

1. Preheat the oven: Set your oven to 230°C (450°F).
2. Prepare the herb oil: In a mini food processor, blend thyme, fennel seeds, salt, and pepper until finely ground. Stir into the olive oil and set aside.
3. Layer the base: Arrange lemon slices in a 30cm (12-inch) cast-iron skillet. Spread the onion and garlic on top.
4. Season the chicken: Place the chicken skin side down in the skillet and brush with half of the herb oil. Flip it skin side up, pat dry with paper towels, and brush with the remaining oil.
5. Roast the chicken: Place the skillet in the oven and roast for 30 minutes.
6. Add the wine: Pour the white wine into the skillet (avoiding the chicken) and continue roasting for 10–15 minutes until a meat thermometer in the thickest part of the breast reads 68–71°C (155–160°F).
7. Rest and serve: Remove the chicken from the oven, drizzle with lemon juice, cover tightly with foil, and rest for 10–15 minutes. Cut into pieces, sprinkle with extra salt, and serve with the pan juices, cooked lemon, and onion.

Recipe Tips

• Pat the Chicken Dry for Crispy Skin: Moisture prevents crisping. Always pat the chicken skin dry before roasting for the best golden, crispy texture.
• Don’t Pour Wine Over the Chicken: Add the wine to the pan, not on top of the chicken. This keeps the skin crispy while adding flavour to the juices.
• Use a Meat Thermometer: Check the thickest part of the breast. The temperature should be 68–71°C (155–160°F) for perfectly cooked, juicy chicken.
• Let the Chicken Rest Before Cutting: Cover with foil and rest for 10–15 minutes. This helps keep the juices inside, making the meat tender and flavourful.
• Use a Cast-Iron Skillet for Even Cooking: A heavy skillet distributes heat evenly and helps achieve crispy skin while keeping the meat moist.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover skillet roasted lemon chicken in an airtight container in the fridge for up to 3 days.
• Freeze: Place leftover skillet roasted lemon chicken in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat leftover skillet roasted lemon chicken in the oven at 180°C (350°F) for 15–20 minutes for the best results, on the stovetop over medium heat for 5–7 minutes, or in the microwave using 30-second bursts (but this won’t keep the skin crispy).

Nutrition Facts

Serving Size: 1 piece (approximately 200g)

• Calories: 400
• Total Fat: 25g
• Saturated Fat: 6g
• Cholesterol: 110mg
• Sodium: 700mg
• Potassium: 400mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 35g

Try More Recipes:

• Barefoot Contessa Buttermilk Fried Chicken
• Barefoot Contessa Lemon Chicken Breasts
• Barefoot Contessa Oven Fried Chicken
• Barefoot Contessa Fried Chicken Sandwiches
• Barefoot Contessa Engagement Roast Chicken