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Spring Skillet Roasted Lemon Chicken and Veggies.

Spring Skillet Roasted Lemon Chicken and Veggies | #chicken #easy #dinner #recipes

If there’s one thing that every home cook should know how to make it’s a good roasted chicken, and one for every season. Roasted chicken is a classic, it’s easy, and it’s delicious.

It’s also what I consider healthy comfort food, and really it doesn’t get better than that. Especially on a busy (and very snowy) Monday night.

Speaking of Monday, who else is excited for the start of a new week? You guys all know me, so you know I’m very excited for the week to begin! This week has so much promise and I cannot wait. From cooking, to photoshoots, to exciting meetings, to brand new studio barn installations, this week should be crazy and fun all at the same time.

Do you see what I am doing here?! POSITIVITY.

I’m one hundred percent being honest when I say I’m excited for the new week. But the last couple weeks haven’t been all that easy, and I’ve been doubting myself way too much, which has caused some of my anxiety to creep back into my life. It’s cool, I’m fine, I’m used to it, but I am going into this week with a brand new attitude. Sometimes I just have to remind myself to be positive, to always look at the bright side, and always to remember all the good that I have in my life. As soon as I do that, my mood changes almost immediately.

Well, that and talking to my mom, because moms cure-all. Especially mine.

So what are you guys excited for this week?

Spring Skillet Roasted Lemon Chicken and Veggies | #chicken #easy #dinner #recipes


This is one of those meals you need to have in your back pocket. It’s a recipe loved by all, and the best part? It honestly could not be easier to make. You need simple ingredients, one skillet, and about an hour or so of time. If you make this on a Sunday or Monday, you’ll potentially have leftovers for the week. So you see, there’s no denying it, you need to make this chicken tonight.


I definitely channeled my inner Ina Garten with this recipe, but in my own Tieghan way. She’s big on simple roasted chickens, and I’m big on lots of flavor, lots of color, and sharing complete meals with you guys. So I did my best to put my own spin to Ina’s amazing roasted chicken and came up with a dinner complete with all the veggies and a pan sauce that’s mouth wateringly good. Trust me when I say, everyone will love you for making this. It’s complete comfort food.

Spring Skillet Roasted Lemon Chicken and Veggies | #chicken #easy #dinner #recipes

To start, you’ll need a butterflied chicken. If I were you I would just ask the butcher to remove your chicken’s backbone for you. It’s a very easy thing to do, but if I’m being honest, I really just hate, hate, hate (said in my best Eloise voice) dealing with raw chicken. Like it’s not my thing and I try to avoid it at all cost.


Have your butcher remove the backbone for you, it will also save you about ten minutes of time. That said, you can also use chicken pieces with this recipe, but I love the using a whole chicken.

OK. So once your chicken is butterflied (the backbone has been removed), it’s time to assemble and roast. Layer your lemons, onions, and potatoes in the bottom of a heavy cast iron skillet (this is my favorite one), add the chicken, season it well, and then roast. As the chicken is roasting, its juices drip down over the veggies and create so much flavor. BUT wait, there’s more! Just before the chicken is done cooking, add in a splash of white wine. Yes, white wine on Monday, it’s a good idea.

The wine adds just a touch more flavor while also creating a pan sauce, it’s delicious.

And done. You see? It really doesn’t get easier or more hands off. No standing at the stove stirring, minimal mess, and zero stress. Just what we all need on a Monday night.

Plus, maybe add that glass of wine if you’re into it.

Spring Skillet Roasted Lemon Chicken and Veggies | #chicken #easy #dinner #recipes

Spring Skillet Roasted Lemon Chicken and Veggies | #chicken #easy #dinner #recipes

Spring Skillet Roasted Lemon Chicken and Veggies

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories Per Serving: 860 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 450 degrees F. 
    2. In a small bowl, combine the olive oil, thyme, ginger, paprika, cayenne, and a large pinch each of salt and pepper. 
    3. In a large 12-inch skillet, layer the lemon slices, onions, garlic, and potatoes. Drizzle lightly with olive oil and season with salt and pepper. Place the chicken, skin side down, over the potatoes and brush with half of the herb  oil. Flip the chicken skin side up and coat in the remaining oil, being sure to cover the chicken completely. 
    4. Transfer to the oven and roast for 25-30 minutes. Pour the wine around the chicken. Add the asparagus and artichokes. Return the chicken to the oven and roast another 15-20 minutes or until the chicken is cooked through. Drizzle with lemon juice. Cut into pieces and serve. Enjoy! 


*You can ask the butcher remove the backbone and butterfly the chicken or do it yourself. Start by removing the chicken giblets. Pat the outside dry. Place the chicken on a cutting board, breast side down, so that the chicken's back is facing up. Using a pair of sharp kitchen scissors, cut closely along either side of the backbone. Remove the bone and discard. Turn the chicken over so the breast is now facing up and press down firmly on the breast and flatten the chicken. 
*Alternately, you can use a mix of chicken pieces (breast and thighs are best) equalling around 3-4 pounds. Cooking time will be a little less, so keep and eye on the chicken. 
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Spring Skillet Roasted Lemon Chicken and Veggies | #chicken #easy #dinner #recipes

Now, let’s do Monday dinner.

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  1. Making this tonight but I can’t find in the recipe where the garlic goes. I put it in the marinade?

  2. 5 stars
    Delicious recipe.
    Save the backbone for making chicken stock!
    Even if you have the butcher do it, ask him to wrap up the backbone, too.
    Then save all the bones from the roasted chicken to add to the stockpot. I think roasted bones give better flavor to the stock. Ummmmm, if you can’t tell I’m big on homemade stock. Always bummed if I realize I have no more in the freezer. But then that’s just the reason to roast a chicken!

  3. This recipe looks so pretty and delicious and sounds so easy, how do you think it would turn out if it was made without the skin on the chicken? I am trying to make dishes that are healthy and concerned about the fat from the skin
    I am new to your blog and so happy I found it, looking forward to more of your great recipes.

    1. HI Gail! I personally would roast the chicken with the skin on as it adds flavor, you don’t need to eat the skin. That said, yes this will work without the skin too, so just do whatever you prefer! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  4. 5 stars
    I have to admit, I am not much of a cook (burn everything and my mom never really showed me how to cook). On top of having a husband who doesn’t like frozen meat. (makes things difficult) Plus, after having two children, a stressful job, it was honestly easier to just eat out at restaurants ever meal. Finally after a few years and the kiddos are a little older I am fortunate enough to work a few days a month and stay at home with my youngest. I have to admit I started to panic because all the emotions starting taking over. NO more out to eat every day, it’s time to learn how to cook. I started googling recipes online and came across your website. I quickly fell in love, with the quick meals, and your website and videos made me want to cook. Something I have been so afraid of, all of a sudden vanished. I now have been home for a month and I tried the spring chicken recipe/post from yesterday, and oh my goodness was it a hit in our house! It was super easy to cook, and when I showed all the mom’s at PTO, they were like your photo of dinner looks like hers! I honestly was so proud. (But in reality, I was just pumped my 6 year old ate asparagus for the first time) I know I have a ways to go, but seriously I cannot thank you enough, because this was the first meal I made that I actually had a blast making. Plus I did not have a 12in cast iron skillet and I was super pumped to buy one! (my brother in law and sister stressed the importance of no soap/dishwasher lol) I honestly cannot thank you enough, I know I have a lot of learning to do, but I cannot wait to see what other recipes I can learn to cook from your website!!! I have to admit, my picture did look like yours, but the PTO members didn’t know, that I totally under-cooked the chicken and had to throw it back in the over twice! Still trying to figure out the oven button and the over button that has a fan on it, but no matter what, I know I will learn a lot from you, and all the moms out there cannot thank you enough!!!!

    1. Kira!! This comment is so sweet and amazing! I am so glad you have loved my recipes and they have made you enjoy cooking! Thank you!

  5. 5 stars
    FANTASTIC! I made this recipe this evening and my husband could not stop raving about it. He thought I slaved all day in the kitchen! This would be a great dish to make for a dinner party or when my in-laws come over for dinner! Thank you for sharing this recipe with us.

  6. 5 stars
    I am starving and this is killing me! As usual Tieghan your recipes and images are spot on. The barn is stunning; I would love to have something like that. Keep ’em coming…

  7. this looks amazing!! will be trying very soon! just bought your cookbook yesterday… so in love with it and all of your recipes! they’re beautiful, creative and delicious! hope you come out with another one soon… will definitely pick it up! :]

    1. I am so glad you got the cookbook! I hope you love the recipes in it! Totally let me know what you try ? Thank you so much Shoshana!

  8. Looks delicious! Two questions: 1) what is the skillet that you are using and 2) what kind of pan would you use if you didn’t have a skillet handy? Thanks!

    1. I roast the chicken uncovered. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂