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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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

Method

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?”

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings