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Skillet-Roasted Lemon Chicken

This one-pan skillet-roasted lemon chicken is zesty, aromatic, and bursting with flavor. Perfect for busy weeknights or special occasions!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole whole chicken Be sure to select a fresh or thawed chicken.
  • 2 lemons, sliced Juicy lemons add a zesty flavor.
  • 1 onion, sliced Provides a sweet base flavor.
  • 4 cloves garlic, crushed Enhances aroma and taste.
  • to taste Fresh thyme or rosemary Use generously for best flavor.
  • 2 tablespoons Olive oil For searing and flavor.
  • to taste Salt For seasoning the chicken.
  • to taste Black pepper For seasoning the chicken.

Method
 

Preparation
  1. Preheat the oven to 450°F (232°C).
  2. In a large skillet, heat olive oil over medium heat.
  3. Season the chicken inside and out with salt and pepper.
  4. Place the onion, garlic, and half of the lemon slices in the skillet, then put the chicken on top.
  5. Scatter the remaining lemon slices and herbs over the chicken.
Cooking
  1. Roast in the oven for about 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).
  2. Let the chicken rest before carving and serve with the pan juices.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat in the oven to avoid sogginess. For a variation, consider using olives and capers or substitute chicken with marinated tofu or portobello mushrooms.