Tuscan Lemon Chicken (Skillet or Grill)
This easy dinner recipe is adapted from "Barefoot Contessa: Back to Basics", by Ina Garten. The chicken gets so tender, it just falls off the bone. Chicken needs to marinate for at least 4 hours, so you can prepare it in the morning (or the evening before) and then just cook before dinner. {The original recipe calls for grilling the chicken. If you want to grill the chicken: Spread 1/4 of the coals across the other side of the grill, place the chicken on the cooler side, skin side up, and weight it down with a heavy dish. Cook for 12-15 minutes, until the underside is golden brown, turn over and weight it again. Cook for another 12-15 minutes. Place the lemon halves on the cool side of the grill in the last 10 minutes of cooking. Remove chicken to a plate and tent with tin foil. Allow to rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with grilled lemon halves.} THE CALORIE COUNT FOR THIS RECIPE IS INCORRECT: I used the USDA website to calculate it and it is actually 357 calories per serving.
- Ready In:
- 55mins
- Serves:
- Units:
ingredients
- 1 (3 lb) whole chickens
- kosher salt
- 1⁄3 cup olive oil
- 2 teaspoons lemon zest (from 2 lemons)
- 1⁄3 cup lemon juice, freshly squeezed
- 1 tablespoon garlic, minced
- 1 tablespoon rosemary, minced
- fresh ground black pepper
- 1 lemon, halved
directions
- Sprinkle chicken with 1 tsp salt on each side.
- Combine oil, lemon zest, lemon juice, garlic, rosemary and 1 tsp pepper in a glass dish (just large enough to hold the flattened chicken). Add the chicken, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 425 degrees F.
- Flatten the chicken by removing the back bone in the center. Then with your hands, press down, Cut around and remove the breastbone with a boning knife.
- Heat a cast iron pan over MED-HIGH heat. Add some oil and when it starts to smoke, put chicken inches Cook on both sides, brown well. Should be 5-8 minutes per side, and then turn the chicken over. Put pan with chicken in oven and roast for 30-45 minutes.
- Remove from oven and let sit, tented with tin foil, for 5-10 minutes to let it rest. Return cast iron pan to stovetop, put over MED heat, and grill the cut sides of the lemons for 5 minutes or so.
- Break apart into quarters, sprinkle with salt and serve with grilled lemon halves.
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We made this the other night on the grill...wonderful recipe...Great way to serve chicken and it tasted fantastic2Reply
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This easy dinner recipe is adapted from "Barefoot Contessa: Back to Basics", by Ina Garten. The chicken gets so tender, it just falls off the bone. Chicken needs to marinate for at least 4 hours, so you can prepare it in the morning (or the evening before) and then just cook before dinner. {The original recipe calls for grilling the chicken. If you want to grill the chicken: Spread 1/4 of the coals across the other side of the grill, place the chicken on the cooler side, skin side up, and weight it down with a heavy dish. Cook for 12-15 minutes, until the underside is golden brown, turn over and weight it again. Cook for another 12-15 minutes. Place the lemon halves on the cool side of the grill in the last 10 minutes of cooking. Remove chicken to a plate and tent with tin foil. Allow to rest for 5 minutes. Cut into quarters, sprinkle with salt and serve with grilled lemon halves.} THE CALORIE COUNT FOR THIS RECIPE IS INCORRECT: I used the USDA website to calculate it and it is actually 357 calories per serving.
