Ina Garten Skillet Roasted Lemon Chicken Recipe
The Ina Garten Skillet Roasted Lemon Chicken Recipe brings restaurant-quality flavor to your home kitchen.
Equipment
- Large oven-safe skillet (12-inch)
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Meat thermometer
- Zester or microplane
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 large lemons juiced and zested
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh thyme leaves
- 1/4 cup chicken broth
Instructions
- Preheat your oven to 425°F first.
- Pat chicken thighs completely dry with paper towels.
- Season both sides generously with salt and pepper.
- Heat olive oil in your skillet over medium-high heat.
- Place chicken skin-side down in the hot skillet.
- Cook for 5-7 minutes until golden brown.
- Flip chicken pieces carefully using tongs now.
- Add minced garlic around the chicken pieces.
- Sprinkle oregano and thyme over everything evenly.
- Pour lemon juice and chicken broth around chicken.
- Add lemon zest on top of each piece.
- Transfer skillet to the preheated oven immediately.
- Roast for 25-30 minutes until cooked through.
- Check internal temperature reaches 165°F with thermometer.
- Let rest for 5 minutes before serving.
Notes
- Pat chicken completely dry This ensures crispy, golden skin every time.
- Don't overcrowd the skillet Cook in batches if necessary for best results.
- Use fresh lemon juice Bottled juice lacks the bright, vibrant flavor needed.
- Let chicken rest This allows juices to redistribute for maximum tenderness.
- Check doneness with thermometer Internal temperature should reach 165°F for safety.