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Master Ina Garten's skillet-roasted lemon chicken and delight everyone at the table.

Everyone wins when renowned chef and TV host Ina Garten launches a new cookbook. She wrote her newest collection in honor of the dishes her husband, Jeffrey, loves most of all, which means we’re sure to love them, too. Garten’s skillet-roasted lemon chicken is a hearty, easy meal you can throw together any night of the week, but its simplicity doesn’t make it any less special.

I can’t tell you how many times I’ve made this! I have the butcher butterfly the chicken, so all I do is grind the thyme, fennel seeds, salt and pepper, mix it with olive oil, and brush it on the chicken. When the lemon slices are roasted and caramelized, you can eat them with the chicken.

Notes: Remove the ends of the lemon, cut in half through the stem ends, and slice thinly crosswise. Sometimes I sprinkle the chicken with minced fresh rosemary before allowing it to rest.

Make Ahead: Assemble the chicken in the pan and refrigerate for a few hours before roasting.

Reprinted with permission from Cooking For Jeffrey