Ina Garten Tuscan Lemon Chicken Recipe
Are you craving a meal that feels like a trip to Italy? The Ina Garten Tuscan Lemon Chicken Recipe is the perfect choice for your next dinner. This dish is famous for its bright and zesty flavor and juicy texture.
Ingredients
- 1 whole chicken about 3.5 pounds, flattened or "spatchcocked".
- 1/3 cup high-quality extra virgin olive oil.
- 2 teaspoons grated lemon zest about 2 lemons.
- 1/3 cup freshly squeezed lemon juice.
- 3 cloves of garlic minced very finely.
- 1 tablespoon fresh rosemary needles minced.
- 1 teaspoon kosher salt.
- 1/2 teaspoon freshly ground black pepper.
- 1 lemon halved and sliced for garnish.
Instructions
Prepare the Chicken
- Start by removing the backbone of the chicken so it lies flat. Pat the skin completely dry with paper towels. Dry skin is the secret to getting a golden, crispy finish.
Make the Marinade
- In a small bowl, whisk the olive oil, lemon zest and juice. Stir in the minced garlic, rosemary, salt and pepper. This mixture will give the chicken its bold and bright flavor.
Apply the Flavor
- Place the chicken in a dish and pour the marinade over it. Rub the herbs and oil under the skin for maximum juice. Let it sit for ten minutes to soak.
Heat the Pan
- Place your cast-iron skillet over medium-high heat on the stove. Add a splash of oil until it shimmer. A hot pan ensures the chicken starts searing immediately for better texture.
Sear the Skin
- Place the chicken skin-side down into the hot skillet. Let it cook for about five to eight minutes. The skin should turn a beautiful deep golden brown color.
Roast in the Oven
- Flip the chicken over carefully using your kitchen tongs. Transfer the skillet into a preheated oven at 450°F. Roast for about 25 minutes until the juices run clear.
Check the Temperature
- Use a meat thermometer in the thickest part of the thigh. It should read 165°F to ensure it is safe to eat. Do not overcook it or the breast will dry out.
Rest and Garnish
- Remove the pan from the oven and cover with foil. Let the chicken rest for ten minutes to lock in the juices. Garnish with fresh lemon slices before serving.
Notes
- Spatchcocking: Ask your butcher to flatten the chicken for you to save time.
- Herb Swap: Try fresh thyme or oregano if you do not have rosemary.
- Extra Garlic: If you love garlic, double the amount for a pungent kick.
- Add Potatoes: Throw some chopped small potatoes into the pan to roast in the drippings.
- Lemon Slices: Roast the lemon slices in the pan for a caramelized treat.
- Zest First: Always zest your lemons before you squeeze them for the juice.