Skillet-Roasted Lemon Chicken


Discover the pinnacle of roasted chicken perfection with our Skillet-Roasted Lemon Chicken recipe. Succulent, flavorful, and remarkably simple to prepare, this dish promises an unforgettable culinary experience. Delight your senses with tender chicken infused with aromatic herbs and zesty lemon, all expertly crafted in a single skillet.

Ingredients Needed:

2 tablespoons fresh thyme leaves

1 tablespoon fennel seeds

1 tablespoon salt

1 teaspoon pepper

⅓ cup olive oil

2 lemons

1 yellow onion

2 large garlic cloves

1 whole chicken (approximately 4 lbs.), backbone removed and butterflied

½ cup dry white wine, such as Pinot Grigio

How To Make:

Prepare the Chicken: Begin by butterflying the chicken. Lay the chicken breast side down on a cutting board. Using kitchen scissors, cut down each side of the backbone from the cavity opening to the neck. Flip the chicken over and remove the breast bone. Trim any excess fat and pat the chicken dry with paper towels.

Preheat the Oven: Set your oven to 450 degrees Fahrenheit to ensure optimal roasting temperature.

Prepare the Herb Mixture: In a mini food processor, combine fresh thyme leaves, fennel seeds, 1 tablespoon of salt, and 1 teaspoon of pepper. Add olive oil (⅓ cup) to the mixture and blend until well combined.

Prep the Ingredients: Cut one lemon into slices (reserve the other for juicing and garnish). Slice the onion and garlic cloves thinly.

Assemble in the Skillet: Arrange lemon slices in a cast-iron skillet, followed by onion and garlic slices. Place the butterflied chicken on top, skin side down, and brush with half of the herb-infused oil mixture.

Roast the Chicken: Flip the chicken skin side up and pat it dry with paper towels to enhance crispiness. Brush the remaining oil and herb mixture over the chicken. Roast in the preheated oven for 30 minutes.

Add White Wine: Pour dry white wine into the skillet (avoiding direct contact with the chicken skin). Continue roasting for an additional 10-15 minutes or until a meat thermometer inserted into the thickest part of the breast reads 160-165 degrees Fahrenheit.

Rest and Serve: Remove the chicken from the oven, squeeze lemon juice over the top, and cover tightly with aluminum foil. Allow the chicken to rest for 10-15 minutes before slicing into desired portions. Serve hot with pan juices, cooked lemon, and onion slices.

Tips for Perfect Skillet Chicken

Opt for a cast-iron skillet for seamless stovetop-to-oven transitions and optimal heat distribution.

Frequently Asked Questions

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs for fresh, but remember to adjust the quantities as dried herbs tend to be more concentrated in flavor.

How do I know when the chicken is done?

Use a meat thermometer to ensure the internal temperature of the chicken reaches 160-165 degrees Fahrenheit for safe consumption.

Can I marinate the chicken beforehand?

While marinating is optional, it can enhance flavor. If you choose to marinate, ensure the chicken is thoroughly coated and refrigerate for at least 1 hour before cooking.

Can I use a different type of wine?

Feel free to experiment with different wine varieties, but aim for a dry white wine for the best flavor balance.

Skillet-Roasted Lemon Chicken

Recipe by admin
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Course: Main


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Simple Skillet-Roasted Lemon Chicken Recipe.


  • 2 teaspoons fresh thyme leaves

  • 1 teaspoon fennel seeds

  • 1 tablespoon salt

  • 1 teaspoon pepper

  • ⅓ cup olive oil

  • 2 lemons

  • 1 yellow onion

  • 1 (4 lbs.) chicken, backbone removed and butterflied

  • 2 large garlic cloves

  • ½ cup dry white wine, such as Pinot Grigio


  • Preheat the oven to 450˚F.
  • Combine olive oil, thyme, salt, pepper, and grated garlic in a bowl; set aside.
  • Arrange onion and lemon slices in a 12-inch cast-iron skillet. Place the chicken, skin side down, on top of the onions and lemon. Pat dry with paper towels and rub with half of the oil and herb mixture. Turn the chicken skin side up, pat it dry again, and rub the remaining oil and herb mixture over the top.
  • Roast the chicken until browned and a meat thermometer inserted into the thickest part of the breast registers at least 155 to 160˚F, approximately 40 to 45 minutes.
  • Remove the chicken from the oven and allow it to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, and serve hot with the pan juices, cooked lemon and onion, and lemon wedges for guests to squeeze over top.

Nutrition Facts

  • Calories: 755kcal
  • Carbohydrates: 53g
  • Protein: 56g
  • Cholesterol: 204mg
  • Sodium: 1755mg
  • Fiber: 2g
  • Sugar: 3g

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