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Skillet-roasted lemon chicken from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 90) by Ina Garten

  • whole chicken
  • fennel seeds
  • garlic
  • lemons
  • thyme
  • dry white wine
  • yellow onions

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on June 12, 2018

    Very delicious and simple to prepare. It’s great as written. If really pressed for time , I don’t grind the thyme, fennel, salt and pepper mix. I just sprinkle it onto the chicken along with ground garlic. Red wine works well too in place of white. Regardless, once the chicken is done, you have a lovely fragrant broth that I serve as a sauce with pasta and the chicken.

  • Zosia on October 23, 2017

    As others have noted, this is a very easy and very tasty dish. I particularly liked the addition of fennel to the standard lemon and thyme flavours and the (edible) roasted lemon was delicious.

  • vickster on March 30, 2017

    Delicious and easy dish. I used 2 half-breasts instead of a whole chicken. May vary the spices some time from the fennel and thyme.

  • Kfaber on February 05, 2017

    This roasted chicken was ridiculously tasty and super easy to make. I had fun butterflying the chicken and was impressed by how quickly it cooks this way. The caramelized lemons and onions add amazing flavor. Will be my go-to roast chicken recipe.

  • averythingcooks on January 07, 2017

    This was easy (although I admit I did have my butcher flatten the chicken for me ), impressive looking to pull out of the oven and delicious made exactly as written.

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