Classic roast chicken with lemon-thyme pan sauce from Cook It In Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All (page 82) by Editors of Cook's Country Magazine

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Notes about this recipe

  • clawsgirl on November 25, 2016

    This recipe is easy and delicious. The most challenging part is not burning your hands while placing the lemon cut side down in the hot skillet. The sauce isn't amazing, but it is good. I plan on trying this recipe with a brined bird to see what a difference it makes.

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