SKILLET ROASTED LEMON CHICKEN RECIPES

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SKILLET-ROASTED LEMON CHICKEN RECIPE | INA GARTEN | FOOD ...



Skillet-Roasted Lemon Chicken Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories     main-dish

Total Time 1 hours 25 minutes

Cook Time 25 minutes

Yield 3 servings

Number Of Ingredients 11

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds 
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
1/3 cup good 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 

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.

LEMON-GARLIC SKILLET CHICKEN AND POTATOES RECIPE | FOOD ...



Lemon-Garlic Skillet Chicken and Potatoes Recipe | Food ... image

For once, water and oil work together to make a magical one-skillet weeknight chicken dinner. Potatoes cook alongside crispy chicken thighs -- first they boil in water until tender, and then fry into golden nuggets in the remaining oil.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 10

4 bone-in, skin-on chicken thighs (about 1 3/4 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
3/4 pound small red potatoes, quartered (about 8 potatoes)
1 small lemon, cut into 1/4-inch-thick slices and halved
4 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh Italian flat-leaf parsley, chopped
4 cups baby arugula

Steps:

  • Sprinkle the chicken on both sides with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the chicken skin-side down and cook until golden brown and crispy and the skin releases easily from the skillet, 6 to 7 minutes.
  • Reduce the heat to medium and flip the chicken over. Scatter the potatoes, then lemon and then the garlic around the chicken. Add 1 cup water, red pepper flakes and 1/2 teaspoon salt. Cover and cook until the potatoes can be pierced easily with a fork, 8 to 10 minutes. Remove the lid and continue to cook until the liquid has evaporated, an instant read thermometer inserted into the thickest part of the chicken reaches 165 degrees F and the potatoes start to crisp from the remaining fat in the pan, 8 to 10 minutes. Sprinkle with parsley. 
  • Divide the arugula among 4 plates and top with the chicken and potatoes. . Spoon any juices left in the skillet over each dish.  

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