Anyone who knows me at all, knows that I LOVE Ina Garten. I’m pretty sure this obsession started some time in high school when I first started watching food network. Her show, Barefoot Contessa, was my absolute favorite. It would always put me at ease and the food she made always looked so incredible to me! Her concept is incredibly simple cooking with an elegant twist. All of her recipes are made with ingredients that you would typically have in your pantry or fridge, nothing fancy or expensive. She loves entertaining and is the QUEEN of hosting. Her husband Jeffrey is the absolute cutest and it is so much fun watching them do life together. I would ALWAYS say, “I want Ina’s life….” every time after finishing an episode. She literally wakes up in her house in the Hamptons every morning, walks across to her gorgeous barn, probably goes out to her garden and picks fresh herbs and vegetables, and tests recipes all day with her friends. Does anyone else think this is the dream life???
I’ve been collecting Ina’s cookbooks for years and know I can always turn to them for a FOOLPROOF recipe. (That’s literally the name of one of her cookbooks…) My whole family is on the Ina train… we all love watching her, talking about her, making her recipes, stalking her Instagram, trying to get her to notice us… my sister and brother-in-law, Jackie & Liam, recently just saw her live in Chicago and they said she was AMAZING. This is something that is definitely on my bucket list!
A few weeks ago, I had Sunday dinner with Jackie and Liam! Jackie is always whipping up the most delicious of meals, and she had the fabulous idea to make Ina’s skillet roasted lemon chicken! This is one of our favorites, because it is SO easy and always turns out. Jackie told me that at the book tour show, Ina said she tests every recipe at least 30 times before publishing it in her cookbooks… so it’s NO WONDER every recipes turns out perfect. ;) This is such a great meal for Sunday dinner, as it was for myself, Jackie & Liam! We even watched an episode of Barefoot while enjoying it.
I hope you make this delicious recipe and enjoy it around a table filled with good people! How easy is that? :)
SKILLET ROASTED LEMON CHICKEN
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced ¼ inch thick
1 yellow onion, halved and sliced ¼ inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied (you can ask your butcher to do this for you)
1/2 cup dry white wine, such as Pinot Grigio
Juice of 1 lemon
Preheat the oven to 450 degrees.
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 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 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion.
Read original recipe here.