Recipe Skillet Roasted Chicken With Lemon

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SKILLET ROASTED CHICKEN

J une 1 0 , 2 0 1 3 Bill Ha r r is 1 2 Com m e nts
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Is it just me or do weekends seem to end before they begin? This was a busy one for us and before I knew it,
it was Sunday afternoon. After an exhausting couple of days, I was determined to have some down time.
Sundays a school night and theres just something special about spending Sunday evening at home with
family and a great meal.
Last nights menu was an old standard for us. This roast chicken recipe comes from Cuisine at Home
magazine which has long been a cooking resource for me. This one pot dish provides the perfect Sunday
supper.
The chicken roasts over a layer of sliced baguette and a savory mix of onions, celery, and herbs creating a
rich, delicious dressing.
This delicious roast chicken comes together very quickly so you can put it in the oven and relax for the
evening. Steam some asparagus or broccoli to serve alongside and youve got a delicious Sunday meal.
Skillet Roasted Chicken Print
Prep Time: 30 minutes Yield: 4 servings
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Ingredients
(Adapted from Lex's Roast Chicken, Cuisine at Home Magazine)
1/4 cup extra virgin olive oil, plus additional for chicken
3 Vidalia onions, halved and sliced
2 cups sliced celery
3 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
2 teaspoons lemon zest
1/4 cup chopped flat leaf parsley
1 baguette, sliced into 3/4 inch slices
1 5 to 6 pound chicken
1/4 cup lemon juice
Instructions
1. Preheat oven to 375 degrees.
2. Heat olive oil in a 12 inch cast iron skillet. Saute onion, celery, and garlic for 8 to 10 minutes. Add
thyme, sage, salt, pepper, red pepper flakes, and lemon zest. Continue sauteing for 3 to 4 minutes until
onions and celery are translucent. Remove from heat and stir in parsley. Transfer mixture to a bowl and
set aside.
3. Line bottom of same skillet with slices of bread. Top with onion and celery mixture.
4. With kitchen shears or a large chef's knife, remove backbone from chicken. Open chicken and press
against the breast to flatten. Place chicken over onion and celery mixture. Pour lemon juice over chicken.
Season chicken with salt and pepper and drizzle with olive oil.
5. Place skillet in oven and roast for approximately 1 1/2 hours or until internal temperature reaches 165
degrees. Remove from oven and let stand for 10 minutes before serving
6. Cut chicken into quarters and serve in the skillet.
Bill Harris
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FILED UNDER: MAIN COURSES, POULTRY, RECIPES TAGGED W ITH: FEATURED
SPEAK YOUR MIND
Dona says
December 6, 2015 At 8:42 Pm
Wanted something different for a chicken meal; googled and clicked on this one. What a lucky
pick.this was so yummy good! Different and fun. This Southern Girl will be picking more from this
Southern Boy, bless his heart.
Reply
Bill Harris says

December 6, 2015 At 9:00 Pm
Thanks so much, Dona. So glad your dropped by!
Reply
rosemarie green says
September 20, 2015 At 4:14 Pm
Love the southern life! Food is awesome and your recipes are so simply put that Working Women can
cook them easily. Also we grew up with grandparents on a farm and had fresh veggies and eggs and
milk daily, it is such a sweet experience and wish to give to my grandchildren one day. Hubbie and I keep
saying its time to quit work and buy the farm!! You must be familiar with Serenbe community near
Atlanta, we live in Florida at this time but travel to NC yearly for apples and comfort foods. Restaurants
in Franklin are amazingnot so country but still fresh. Love your blog, thanks. Do you make foods for
the dogs too?
Reply
Bill Harris says

September 20, 2015 At 4:27 Pm
Thanks so much for dropping by and leaving a comment, Rosemarie! I agree that the southern life is like
nowhere else! Theres a richness here that other parts of the country dont have. Life on the farm
sounds great!! I havent delved into dog food yet, but its not a far stretch for me! Hope youll keep
coming back to SBD for more recipes!
Reply
Maria A Herring says
February 22, 2015 At 4:01 Pm
Hi Bill !
Thank you so much for posting this recipe ! It is one of my all time favorite and had lost it in a move. I
spent many hours looking for it and had all but given up. I googled Skillet Chicken recipe and there you
were !! Thank you, Thank you, Thank you !!!
Reply
Susan M. says
July 20, 2014 At 6:57 Pm
OMG! I have been looking for this recipe online forever. I remember making it from Cuisine at Home, but
I cant find the issue. Thank you for posting this!! I know whats for dinner tonight!
Reply
gena says
February 4, 2014 At 9:51 Pm
Thanks, Bill! The chicken in the oven as I type. Regards!
Reply
waharris1957 says
February 5, 2014 At 1:48 Am
Thanks for the comment, Gena. Let me know how you like it.
Reply
Grabandgorecipes says
June 23, 2013 At 5:59 Am
I love roasted chicken.
Reply
Jaylene NZ says
June 11, 2013 At 10:44 Pm
Hi there, can you tell me how you remove the backbone from the chicken? Thanks!
Reply
Susan Marler says

June 10, 2013 At 11:19 Pm
Thanks for sharing a delicious recipe. Pam Rauber recommended your website, and Im always looking
for another way to do chicken. This is on my to-do list.
Reply
Pam Rauber says

June 10, 2013 At 12:42 Pm
Absolutely fabulous looking meal. Your photography is outstanding.

Reply
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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started
many years ago. I came into the world with a ravenous appetite and I remember being in the
kitchen with my mother... Read more
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SKILLET ROASTED CHICKEN

Prep Time: 30 minutes Yield: 4 servings

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

3 Vidalia onions, halved and sliced

2 cups sliced celery

3 cloves garlic, minced

1 teaspoon minced fresh thyme

1 teaspoon minced fresh sage

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes

2 teaspoons lemon zest

1/4 cup chopped flat leaf parsley

1 baguette, sliced into 3/4 inch slices

1/4 cup lemon juice

6. Cut chicken into quarters and serve in the skillet.

FILED UNDER: MAIN COURSES, POULTRY, RECIPES TAGGED W ITH: FEATURED

Bill Harris says

Thanks so much, Dona. So glad your dropped by!

Bill Harris says

Thanks, Bill! The chicken in the oven as I type. Regards!

I love roasted chicken.

Susan Marler says

Pam Rauber says

Absolutely fabulous looking meal. Your photography is outstanding.

Your email address will not be published.

Notify me of follow-up comments by email.

Notify me of new posts by email.

PAN-SEARED CHICKEN WITH PARMESAN GRITS & MUSHROOM GRAVY

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f ollow sbd on twitter

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