Ina Garten's skillet-roasted lemon chicken from Food52 by Ina Garten

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Notes about this recipe

  • chawkins on March 08, 2026

    I made half a recipe with 4 bone-in skin-on thighs. It was over 175F when I checked at the 1/2 hr mark, so checked earlier if I made this again. This was okay for what it was.

  • julesamomof2 on August 21, 2023

    This was a delicious rendition of lemon chicken. The fennel spice rub really makes it special. Removing the backbone was easy and it was faster and less messy then cooking a whole chicken. Definitely going into the rotation.

  • Barb_N on January 15, 2022

    I made this with chicken thighs, and skipped the fennel and white wine. My hopes for leftovers were dashed, two diners had seconds. I’m always looking for new ways to cook chicken thighs. Will definitely keep in rotation.

  • yassoma on December 06, 2020

    It was good but not great, the whole sliced lemons made the sauce bitter.

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