Recipes|Featured Main
Skillet Lemon Chicken
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT1H10M1 Hour
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Yield:6-8 servings
Ingredients
- 2 teaspoons dried thyme leaves
- 1 teaspoon fennel seed
- 1 tablespoon each Kosher salt & freshly ground black pepper
- ⅓ cup extra virgin olive oil
- 1 lemon, halved and sliced ¼ inch thin
- 1 yellow onion halved and sliced ¼ inch thin
- 2 large garlic cloves, thinly sliced
- 4 skin-on chicken breasts or thighs
- ½ cup white wine (Pinot Grigio, Sauvignon Blanc, etc.)
- 1 lemon juiced and zested
- 8.52g dried thyme leaves
- 4.26g fennel seed
- 12.78g each Kosher salt & freshly ground black pepper
- 78.86ml extra virgin olive oil
- 1 lemon, halved and sliced ¼ inch thin
- 1 yellow onion halved and sliced ¼ inch thin
- 2 large garlic cloves, thinly sliced
- 4 skin-on chicken breasts or thighs
- 118.29ml white wine (Pinot Grigio, Sauvignon Blanc, etc.)
- 1 lemon juiced and zested
A true comfort food, the rich, bright flavors in our Skillet Lemon Chicken will warm your soul and belly!
Preparation
STEP 1
Preheat oven to 450 F°.
STEP 2
Blend thyme, fennel seeds, salt and pepper in a small food processor or spice grinder until ground. Stir herb mixture into olive oil and set aside.
STEP 3
In large cast iron skillet distribute lemon slices, onion and garlic. Place chicken, skin side down, on top of the onions and brush with half of the olive oil mixture. Turn chicken skin side up, pat it dry with paper towels, and brush with rest of olive oil mixture - this sounds redundant, but it is important!
STEP 4
Roast chicken for 30 minutes. Deglaze the pan with white wine, avoiding pouring directly on the chicken. Roast for another 10-15 minutes or until the thickest part of the chicken reaches 155 F°.
STEP 5
Remove chicken from oven and sprinkle with lemon juice and zest. Cover the skillet tightly with aluminum foil and allow to rest for 10-15 minutes.
STEP 6
Cut chicken and serve with cooked lemon and onion. The pan drippings make a great sauce as well!