Skillet roasted lemon chicken

So, this is how it is, peeps. You don't hear from me for weeks, and now twice in one day. What can I say.

I've been itching to try a new recipe from one of my favorite TV chefs, Ina Garten and I decided today was the day to do it.

Ina would never steer me wrong, and this was another winner.

She, of course, touts that it's 'so easy'. And in a sense, it is. Ina, of course, has the money and connections and assistant chefs and whatever else it takes to make it look easy on TV. Unlike me.

Hers was already spatchcocked, butterflied, whatever you want to call it. Mine was not. This was my second ever attempt at doing this myself, and it was certainly a lot more successful than the first. I recently scored some cheap kitchen shears at Goodwill, and that helped.

This is what the bird looked like, backbone and ribs removed along with wingtips. Naked and ready for Ina's magic.





First, some fresh thyme from my garden, some fennel seed, salt and pepper hit the grinder and then some olive oil to soak and let those flavors meld together.


Slathered that bird on both sides and under the skin here and there with the oil mixture, then laid it atop some sliced lemons, onions and garlic in the pan.

Into a 450 oven, added white wine at 30 minutes, out at 45 minutes, let it sit another 15 minutes covered in foil.

I thought the onions and lemons could have used a little more cooking, and the sauce was a little thin, so after I ate I reduced it all over high heat and now it's lovely and thick, for future use.

But all in all I have to say, once again, Ina did not steer me wrong.

She never does.