Best 3 Skillet Roasted Lemon Chicken Recipes
Indulge in a delightful culinary journey with our skillet-roasted lemon chicken, a tantalizing dish that bursts with vibrant flavors. Perfectly browned chicken nestled amidst a medley of tender vegetables, all infused with the aromatic essence of tangy lemon and savory herbs. This recipe promises a delectable balance of flavors, offering a crispy skin, succulent meat, and a flavorful sauce that will tantalize your taste buds.
Accompanying this main course are two equally enticing recipes: a refreshing lemon-herb quinoa salad and a creamy lemon-herb sauce. The quinoa salad offers a light and healthy complement to the richness of the chicken, with fluffy quinoa tossed in a zesty lemon-herb dressing. The creamy lemon-herb sauce, on the other hand, provides a rich and luscious accompaniment, adding a touch of decadence to the dish.
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 well-seasoned skillet. This will help prevent the chicken from sticking and will also add flavor to the dish.
- Sear the chicken before roasting. This will help to create a crispy skin and lock in the juices.
- Use a flavorful marinade or rub. This will help to infuse the chicken with flavor.
- Roast the chicken at a high temperature. This will help to create a crispy skin and juicy meat.
- Let the chicken rest before serving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Skillet-roasted lemon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.
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