Lemon Skillet Chicken
If you’re anything like me, you absolutely adore Ina Garten’s recipes. They’re comforting, flavorful, and always perfect for weeknight dinners. Inspired by the queen of effortless elegance, I recently tried my hand at one of her iconic dishes and added my personal spin. The result? A meal that’s not only easy to prepare but also irresistibly delicious.
Why You’ll Love This Dish
This recipe is perfect for weeknights because:
- Quick Prep: The ingredients come together easily with minimal effort.
- Family-Friendly: It’s a crowd-pleaser, guaranteed to satisfy everyone at the table.
- Customizable: Don’t have a particular ingredient? Feel free to improvise—just like I did!
Pro Tips for Success
- Roast to Perfection: If the recipe involves roasting, keep an eye on the oven to ensure everything is cooked to golden perfection.
- Balance the Flavors: Adding extra lemon means extra zing, so taste and adjust seasoning as needed.
- Use What You Have: Don’t stress if you’re missing an ingredient; substitutions can lead to exciting new flavors.
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INA’S LEMON CHICKEN
Ingredients
- 2 teaspoons dried or fresh thyme
- 1 teaspoon whole fennel seeds optional
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 2 lemons halved and sliced 1/4 inch thick
- 2 yellow onions halved and sliced 1/4 inch thick
- 6 large garlic cloves thinly sliced
- 4 tablespoons of salted butter sliced into pads
- 6 bone in skin on chicken thighs
- 1/2 cup dry white wine
- Juice of 1 lemon
Instructions
- Preheat oven to 450
- Slice lemons, onions, and garlic and set aside 6 lemon slices separately
- Whisk together olive oil, thyme, 1 tbsp salt and 1 tsp pepper
- Scatter onions, lemon, and garlic slices on the bottom of a 12” cast iron pan
- Set chicken thighs on top, skin side down. Brush olive oil mixture on the bottom of the chicken, then flip it over
- Pat chicken skin dry with paper towels, tuck lemon slices under each thigh skin, and then brush on the remaining oil herb mixture
- Season with salt and pepper, and drop in pads of butter
- Put into the oven for 25-30 minutes. Then, pour white wine into the pan between the chicken thighs, being careful not to pour on top of the chicken skin so that it stays crispy. Bake for another 10ish minutes
- Take out and let rest for a few minutes, then serve!
Ina Garten’s recipes are a timeless inspiration, and with a few tweaks, you can make them your own. This dish has become a staple in my weeknight rotation, and I hope it finds a spot in yours, too. Give it a try and let me know how it turns out—and don’t forget to channel Ina’s signature phrase: “How easy is that?”
Are the fennel seeds meant to be whisked into the olive oil? And what is the juice of one lemon for? Thanks!
I am wondering the same thing! Based on the photo I sprinkled the fennel on top of the chicken after coating with the oil. As for the juice… I did a couple of shakes from my
Bottle of lemon juice and I omitted the “juice of one lemon” as I felt I had plenty. I was Happy with those choices after trying the meal.
Delicious and will make again! But those two ingredients need a home in this recipes instructions.
Delicious! Although not sure why you put the lemon under skin of the chicken and what you do once it’s cooked. I removed it- but wasn’t sure purpose of having there in first place. I also saw lemon juice as part of recipe but there are no instructions as to what to use that for.