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Spring Skillet Roasted Lemon Chicken and Veggies.
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?
OK. OKAY.
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.
YOU DO.
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.
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.
Anyway…
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
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.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 inch fresh ginger, grated
- 1 tablespoon smoked paprika
- 1-2 teaspoons cayenne pepper
- kosher salt and pepper
- 1 (3 1/2 to 4) pound whole chicken, backbone removed and butterflied*
- 2 lemons, 1 sliced and 1 for juicing
- 1 yellow onion, sliced
- 2 cloves garlic, smashed
- 1 pound mixed baby spring potatoes, halved if large
- 1/2 cup dry white wine
- 1 bunch asparagus ends trimmed
- 1/2 cup marinated artichokes
Instructions
- 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!
Notes
*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.Â
*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.Â
Now, let’s do Monday dinner.
Hello,
Making this tonight and would like to knowwhen do I add the garlic, please? And, does this cook covered or uncovered in oven?
Thank you
Hi Aimee,
The garlic is added in step 3. This will cook uncovered in the oven. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Curious if this would work on a sheet pan or small Dutch oven and with the bag of chicken breasts my grocery pickup mistakenly gave me…(trying to work with what I’ve got lol)
Hey Rachel,
Totally, either of those would work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan
Yay! Definitely going to try this. Would using the chicken breasts (they’re on the thin side) alter the cook time?
Hey Rachel,
Absolutely! Just cook until your chicken reaches and internal temp of 160F. I hope you love the recipe! xTieghan
Hi! Just wondering why do you brush the down side with the oil mixture if there’s no meat there that you will eat?
Hey Ashley,
To prevent is from sticking to the pan:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this!!! Made it tonight. Delicious flavor. Took it out sooner around 156 and let it rest. Great recipe. Thank you.
Thank you Gabe! xTieghan
Hi Tieghan! I made that chicken several times and it always comes out perfect! Last week my sister came to visit us with her family. I made 2 chickens ( wasn’t sure how much I needed). Everyone loved it including her 5 and 9 years old boys. It made me very happy. Thank you so much for the recipe!!!! ??
Thank you Lea!! I am so glad you all loved this recipe!! xTieghan
Can I use dried ginger and thyme instead of fresh? If so, how much? Thanks!
This is the BEST roasted chicken I have ever eaten. Truly something special for dinner. My whole family loved it! Thanks for sharing!
Thank you for trying this Jackey! xTieghan
Made this last night. I did a dry bring first, then followed the recipe, omitted the salt, and it’s probably the best chicken I have ever made. Oh and the sauce that comes out of it, it’s AMAZING! Just wanted to let you know! Thank you!
Thank you Tabetha! xTieghan
Made this last night after drooling over the pic for sometime. It was FANTASTIC! The house smelled so good while it was cooking. A dish impressive enough for company. Your recipes are always winners and yours is my favorite blog!
I love to hear that! Thank you so much Marcia! xTieghan
What salad would you recommend to go with this? Thanks
Hey Patti! I love my arugula salad. Just leave the chickpeas off to make it more of a side salad. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.halfbakedharvest.com/super-green-sun-dried-tomato-herb-salad/
Hi! I made this recipe today and it turned out amazing. Thank you so much 🙂
I am so happy to hear that! Thank you Yasmin!
Made this last night for company (OK … company that eats at our house several times a week!) and it was fabulous! It was incredibly easy and came out perfectly crispy skinned and juicy. A bonus I didn’t expect was the pan sauce which magically appeared under the chicken and lusciously coated the potatoes and onions. I made Smitten Kitchen’s buttermilk biscuits to go with it. Perfect. Pix posting on Instagam
Cannot wait to check out the photos on Instagram! Thank you so much Dean, I am so glad you loved this!
I made this delicious dish last night for dinner. Thanks Tieghan, every recipe I’ve made of yours has been special. I love your blog and your recipes are truly amazing! Patti from Wisconsin
Thank you Patti!
Taking your advice and making this tonight,Monday for dinner. Thank you for the inspiration ?
I hope you love this! Thank you Eileen!
When I finished reading the instructions I thought to myself no way. I definitely need to cook that next!
I hope you love this Esther!! Thanks!