This is such an easy recipe that I just had to share. It’s packed with so much juice and flavor! The onion and garlic roasting with the chicken and lemon in the oven makes the most heavenly scent in the world. I mean, what smells better than onion and garlic cooking? Nothing, that’s the answer.
This past Christmas I received Ina Garten’s most recent cookbook, Cooking for Jeffrey. This is by far one of my favorite chicken recipes to make now! I prefer though, to use boneless-skinless chicken breasts, as it’s easier. My pictures below of the lovely cooking process. You can find the recipe to Ina Garten’s Skillet-Roasted Lemon Chicken here.
Spread the lemon slices in a 12-inch cast-iron skillet. Add the onion and garlic on top. Next, place the chicken, top side down, and brush with half of the herb and oil mixture. Flip the chicken over and brush the remaining herb mixture over it.
Roast the chicken for 30 minutes.
Pour the wine into the pan, around the chicken. There’s nothing wrong with letting a few extra glugs of wine out in my book. Roast the chicken for another 10-15 minutes.
Remove the chicken from the oven and pour the lemon juice over it.
Cover tightly with aluminum foil and allow the chicken to rest for 10-15 minutes.
Isn’t this the most delicious looking chicken you’ve ever seen?! Serve the chicken with the onion, lemon, and juices from the pan. So juicy and tender!
I serve this recipe with Roasted Mustard Potatoes on the side. The perfect and easy dinner!