The Lemony Barefoot Contessa Skillet Roasted Lemon Chicken Recipe

Skillet roasted lemon chicken represents the pinnacle of home-style culinary comfort.

Ina Garten’s signature dish transforms ordinary poultry into a restaurant-worthy experience.

Her method elevates simple ingredients through strategic cooking techniques.

Robust aromatics like fresh herbs and citrus create layers of complex flavor profiles.

Mediterranean-inspired seasonings infuse each bite with bright, zesty notes.

The skillet method ensures crisp exteriors while maintaining succulent interior meat textures.

This recipe promises a delightful dinner that feels simultaneously elegant and approachable: gather your ingredients and prepare for a memorable meal.

Why Barefoot Contessa Skillet Roasted Lemon Chicken Is So Tasty

• Burst with Herbal Infusion: The herb oil blends thyme, fennel seeds, salt, and pepper, creating a deeply aromatic coating that transforms ordinary chicken into a flavor explosion.
• Cast-Iron Skillet Magic: Using a cast-iron skillet ensures crispy, golden-brown skin while allowing the chicken to cook evenly and absorb the delicious lemon and onion flavors from the base layer.
• Foolproof One-Pan Wonder: This recipe offers minimal prep, simple steps, and easy cleanup, making it perfect for busy home cooks who want a restaurant-quality meal without complicated techniques.
• Wine-Enhanced Moisture: Adding white wine during roasting creates incredibly juicy meat and rich pan juices, elevating the chicken's flavor profile with minimal extra effort.

Everything You Need for Barefoot Contessa Skillet Roasted Lemon Chicken

• Whole Chicken: A classic roasting bird with crispy skin and tender meat, preferably organic or free-range for best flavor.

• Garlic, Onion: Fresh aromatic vegetables that create a rich, deep flavor base in the dish.
• Thyme, Fennel Seeds: Dried herbs that add earthy and slightly sweet aromatic notes to the chicken.
• Salt, Black Pepper: Essential seasoning that enhances the natural flavors of the chicken.

• Olive Oil: High-quality oil used for creating herb-infused base and helping to crisp the chicken skin.
• White Wine: Adds moisture and creates delicious pan juices during roasting.
• Lemon: Fresh citrus that provides bright acidity and helps tenderize the meat, with slices used for both flavoring and garnishing.

Cooking Barefoot Contessa Skillet Roasted Lemon Chicken Step by Step

Step 1: Prepare the Aromatic Herb Blend

• Fresh thyme leaves
• Fennel seeds
• Kosher salt
• Freshly ground black pepper

Use a mini food processor to grind the herbs and spices into a fine mixture. Combine with olive oil and set aside.

Step 2: Create a Flavorful Skillet Base

• Fresh lemon slices
• Sliced onions
• Crushed garlic cloves

Spread the ingredients evenly across the bottom of the skillet.

Step 3: Season and Position the Chicken

Place the whole chicken skin-side down in the skillet. Generously brush with half of the herb-infused oil. Flip the chicken skin-side up, pat dry with paper towels, and coat with remaining herb oil.

Step 4: Roast to Perfection

Slide the skillet into a preheated oven at 450°F (230°C). Roast for approximately 30 minutes until the skin turns golden and crispy.

Step 5: Deglaze and Finish Cooking

Carefully pour white wine around the chicken (not directly on top). Continue roasting for an additional 10-15 minutes. Use a meat thermometer to check the internal temperature reaches 155-160°F (68-71°C) in the thickest part of the breast.

Step 6: Rest and Serve

Remove the skillet from the oven. Drizzle fresh lemon juice over the chicken. Tent loosely with aluminum foil and let rest for 10-15 minutes. Cut into serving pieces, sprinkle with extra salt, and plate with pan juices, roasted lemon, and onions.

Serving Tip: Pair with a crisp green salad or roasted vegetables for a complete meal.

Top Tips for Barefoot Contessa Skillet Roasted Lemon Chicken

• Dry for Crispy Perfection: Thoroughly pat the chicken skin with paper towels to remove excess moisture, ensuring a golden, crackly exterior that'll make everyone's mouth water.
• Strategic Wine Placement: Pour wine around the chicken in the skillet, not directly on top, to maintain that irresistible crispy skin while infusing rich, deep flavors into the pan juices.
• Temperature is Key: Invest in a reliable meat thermometer to nail the perfect doneness, aiming for 68–71°C (155–160°F) in the thickest part of the breast for juicy, safe-to-eat chicken.
• Rest for Maximum Juiciness: After roasting, let the chicken rest under a foil tent for 10–15 minutes, allowing those delicious juices to redistribute and create incredibly tender meat.
• Cast-Iron Magic: Reach for your trusty cast-iron skillet to guarantee even heat distribution, creating that dreamy crisp skin while keeping the inside moist and succulent.

Proper Storage for Barefoot Contessa Skillet Roasted Lemon Chicken

• Freezing: Seal cooled chicken in vacuum-sealed bags to prevent freezer burn and preserve maximum flavor. Flatten chicken pieces before freezing to save space and ensure faster, more even thawing.
• Refrigeration: Keep chicken in shallow, glass containers with tight-fitting lids to maintain moisture and prevent contamination. Position containers on lower refrigerator shelves to avoid potential drips onto other foods.
• Reheating: Revive crispy skin by warming chicken in a cast-iron skillet over medium heat with a drizzle of olive oil. Cover skillet briefly with a lid to distribute heat evenly and restore juiciness without drying out the meat.

Different Spins on Barefoot Contessa Skillet Roasted Lemon Chicken

• Mediterranean Herb Infusion: Replace thyme with a blend of rosemary, oregano, and parsley, adding a vibrant Mediterranean flavor profile to the chicken.
• Spicy Citrus Kick: Incorporate chili flakes and orange zest into the herb oil for a zesty, warming sensation that elevates the classic recipe.
• Garlic Lovers' Dream: Double the garlic quantity and add roasted garlic cloves around the chicken for an intense, rich garlic experience.
• Tuscan-Style Transformation: Scatter chopped sun-dried tomatoes and capers in the skillet before roasting, creating a rustic Italian-inspired version of the dish.

Wrap-Up on Barefoot Contessa Skillet Roasted Lemon Chicken

Barefoot Contessa’s skillet roasted lemon chicken emerges as culinary poetry, blending rustic techniques with sophisticated flavors.

Mediterranean sunshine dances through each herb-infused bite, promising gastronomic adventure.

Layers of aromatic herbs, caramelized onions, and citrus create complex sensory experiences beyond ordinary meals.

Cast-iron magic transforms simple ingredients into restaurant-quality masterpieces waiting at home.

Fragrant thyme and fennel whisper gourmet secrets through each succulent morsel.

Passionate cooks, let this recipe spark kitchen creativity – share your culinary journey, spread delicious inspiration, and connect through the universal language of spectacular cooking.

Barefoot Contessa Skillet Roasted Lemon Chicken Recipe

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4.6 from 12 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Barefoot Contessa’s Skillet Roasted Lemon Chicken delivers Mediterranean sunshine on a plate. Fragrant herbs, zesty citrus, and golden-crisp skin make this simple yet elegant dish a perfect weeknight dinner that transports palates to sun-drenched Greek islands.

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Ingredients

Scale 1x2x3x

Protein:

• 1 whole chicken (about 1.8 kg / 4 pounds), backbone removed and butterflied (spatchcocked)

Herbs and Seasonings:

• 2 teaspoons fresh thyme leaves
• 1 teaspoon whole fennel seeds
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper

Vegetables and Additional Ingredients:

• 1 large yellow onion, halved and sliced ¼ inch thick
• 2 large garlic cloves, thinly sliced
• 1 lemon, halved and sliced ¼ inch thick
• 120 milliliters (½ cup) dry white wine, such as Pinot Grigio
• 80 milliliters (⅓ cup) good olive oil
• Juice of 1 lemon

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Instructions

1. Preheat the oven to a scorching 230°C (450°F), ensuring a perfectly crisp cooking environment.
2. Create a fragrant herb infusion by pulverizing thyme, fennel seeds, salt, and pepper in a mini food processor. Gently fold the ground herbs into olive oil, allowing the flavors to meld and develop.
3. Artfully arrange lemon slices across the bottom of a 30cm (12-inch) cast-iron skillet, creating a zesty foundation. Scatter chopped onions and minced garlic over the citrus layer.
4. Position the chicken skin-side down in the skillet, generously brushing with half of the herb-infused oil. Carefully flip the chicken, patting the skin dry with paper towels, then lavish with the remaining aromatic oil.
5. Slide the skillet into the preheated oven, roasting for 30 minutes until the skin turns golden and crisp.
6. Delicately pour white wine into the skillet, carefully avoiding the chicken, and continue roasting for an additional 10–15 minutes. Verify doneness by inserting a meat thermometer into the thickest part of the breast, aiming for an internal temperature of 68–71°C (155–160°F).
7. Carefully extract the skillet from the oven, shower the chicken with fresh lemon juice, and tent tightly with aluminum foil. Allow the meat to rest and redistribute its juices for 10–15 minutes.
8. Carve the chicken into succulent pieces, sprinkle with a final touch of salt, and present alongside the caramelized pan juices, roasted lemon, and tender onions.

Notes

• Ensure a crispy, golden skin by thoroughly patting the chicken dry before roasting, preventing moisture from sabotaging your perfect exterior.
• Preserve the skin’s crunchiness by adding wine to the pan instead of directly over the chicken, allowing flavors to meld without compromising texture.
• Guarantee perfectly cooked meat by using a meat thermometer to check the breast’s internal temperature, aiming for the sweet spot between 68–71°C.
• Maximize juiciness and tenderness by letting the chicken rest under foil for 10–15 minutes, allowing internal juices to redistribute throughout the meat.
• Leverage a cast-iron skillet’s heat-distributing magic to create an evenly cooked, moist chicken with an irresistibly crisp skin.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 1g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 6g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 110mg