Best 3 Skillet Roasted Lemon Chicken Recipes
Skillet roasted lemon chicken is a delectable dish that combines the flavors of juicy chicken, tangy lemon, and aromatic herbs to create a delightful meal. With its golden-brown crust, tender meat, and burst of citrusy flavor, this recipe is sure to tantalize your taste buds and leave you craving more. Whether you are looking for a quick and easy weeknight meal or a special dish to serve for a dinner party, skillet roasted lemon chicken is a versatile and flavorful recipe that is sure to please everyone at the table.
Let's cook with our recipes!
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute 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 (very important!), 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 (not on the chicken!) 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.
SKILLET-ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees
- Place the thyme, fennel seeds, 1 T salt, and 1 t pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside
- Distribute 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 (very important), 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 (not on the chicken) and roast for another 10 to 15 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 -15 minutes. Cut the chicken in quarters or eights, sprinkle with salt, and serve hot with the pan juices, cooked lemon and onion
SKILLET-ROASTED LEMON CHICKEN WITH POTATOES
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. -Mindy Rottmund, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Grease a 10-inch cast-iron or other ovenproof skillet with 1 teaspoon oil. Arrange lemon slices in a single layer in skillet., Combine 1 teaspoon oil, 2 minced garlic cloves, lemon zest, 1/4 teaspoon salt and 1/8 teaspoon pepper; rub over chicken. Place over lemon., In a large bowl, combine rosemary and the remaining oil, garlic, salt and pepper. Add potatoes and tomatoes; toss to coat. Arrange over chicken. Bake, uncovered, 25-30 minutes or until chicken is no longer pink and potatoes are tender. If desired, sprinkle with minced parsley before serving.
Nutrition Facts : Calories 446 calories, Fat 20g fat (5g saturated fat), Cholesterol 151mg cholesterol, Sodium 429mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 45g protein.
Tips:
- Use a heavy-bottomed skillet: This will help to distribute the heat evenly and prevent the chicken from burning.
- Sear the chicken before roasting: This will help to develop a golden brown crust and lock in the flavor.
- Use a flavorful marinade: This will help to infuse the chicken with flavor.
- Roast the chicken until it is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest before serving: This will help the juices to redistribute and make the chicken more tender.
Conclusion:
Skillet-roasted lemon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the lemon adds a bright and tangy flavor. This dish is sure to be a hit with your family and friends.
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