C – Ina, you did it again!
I am a big fan of Ina Garten. I love her recipes. Every recipe I’ve tried has been perfect. I honestly can’t go wrong trying out one of her recipes. I bookmarked a lot of recipes from her new book “Cooking for Jeffery.” I can’t wait to try some of them.
I don’t buy cookbooks very often. I used to. Now I know they aren’t worth it unless you really really like the author … and are willing to cook a lot of the recipes. This is actually my first Ina cookbook I own. I think I might collect a few more if I use this cookbook more than a few times.
Limited shelf space and my friend the Internet, as well as our own blog with over a thousand recipes makes it hard for me to collect cookbooks.
The first recipe I tried from her new cookbook was delicious. One thing I love about her recipes is the precision. She makes sure to let you know what is very important in the recipe. “Turn the chicken skin side up, pat it dry with paper towels (very important!),” she writes. I really have to make sure I read the instructions a few times before I start, so I know what I am getting into.
I don’t want to let Ina down. I felt bad when doing this shoot, because I messed up on the very first step. I added all the herbs and oil into the food processor. The moment I poured the oil into the food processor, I knew I made a mistake.
Luckily, there wasn’t a disclaimer for doing it. I still had to apologize to the Ina gods for making the mistake. After that, every step I read and re-read before I did it.
This skillet roasted lemon chicken was amazing. It’s a new way to cook a spatchcocked chicken. It came out perfectly. Moist and juicy and full of flavor. I loved the herb oil placed all over the chicken. The amazing lemon and onion smells filled the kitchen as they cooked.
| Chef and Cookbook Thursday: Ina Garten Skillet Roasted Lemon Chicken |
- 2 tsp fresh thyme leaves
- 1 tsp whole fennel seeds
- Kosher salt and freshly ground black pepper
- ⅓ 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 (spatchcock)
- ½ cup dry white wine, such as Pinot Grigio
- Juice of 1 lemon
- Preheat oven to 450 degrees.
- Grind the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in to a mini food processor until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set a side.
- 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 edge of 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 eights, sprinkle with salt and serve hot with the pan juices, cooked lemon and onion.
- Enjoy!
Pouring the wine into the pan and not on the chicken was something new for me. It made the chicken smell like a professional cook made it. It was great chicken dish. I will definitely make this again.
Thank Ina for another wonderful cookbook. I can’t wait to make this again.
Adapted from: Cooking for Jeffery by Ina Garten. This was not a sponsored post. We just wanted to try the cookbook and see what was in store.
Hi!!! You saved my day!! Was lookingfor an easy chicken dish to make and this just gave me an idea. !!