Ina Garten’s Skillet-Roasted Lemon Chicken Recipe Will Be Your New Favorite Weeknight Dinner


Every Sunday, I sit down to plan out our meals for the week, and I’m always on the hunt for something new and fun that won’t take up a ton of time or energy– because let’s face it, the last thing I want to do after work is come home and cook for 3 hours.

This skillet-roasted lemon chicken recipe is easy to follow and makes for a perfect light weeknight meal you can whip up in a little over an hour !

Ina Garten’s Skillet-Roasted Lemon Chicken Recipe:


  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon whole fennel seeds
  • Kosher salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 1 lemon, halved and sliced 1/4 inch thick
  • 1 yellow onion, halved and sliced 1/4 inch thick
  • 2 large garlic cloves, thinly sliced
  • 1 (4-pound) chicken, backbone removed and butterflied
  • 1/2 cup dry white wine, such as Pinot Grigio
  • Juice of 1 lemon
Preheat the oven to 450 degrees and, in a food processor or blender, place thyme, fennel seeds, a teaspoon of salt, and a teaspoon of pepper and mix until ground. Pour the olive oil into a small measuring cup, stir in the herb mixture, and set aside. Place the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels and brush it all over with the rest of the oil and herb mixture. Roast the chicken for 30 minutes.
Pour the wine into the pan and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.