I love cooking in my iron skillet, flavoring with herbs and lemon, and easy entrees, so this is a new favorite. Served with a mixture of white, brown, and wild rice and a pan of roasted brussel sprouts with apples and pecans, everyone at our table gave it a thumbs up! This is my version of Ina Garten’s recipe.
Roasted Lemon Chicken
1 teaspoon thyme (I used Penzey’s French Thyme)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/3 cup good olive oil
2 lemons, 1 halved and sliced, the second lemon juiced
1 onion, sliced
2 garlic cloves, minced
4 boneless, skinless chicken breasts
½ cup dry white wine
Preheat the oven to 450 degrees.
Place the thyme, 1 teaspoon salt, 1 teaspoon pepper and 1/3 cup olive oil into a small bowl and set aside.
Put the lemon slices in a 12-inch cast-iron skillet and scatter the onion and garlic over lemons. Place the chicken on top and rub with about half the herb mixture. Turn chicken breasts over, pat dry with paper towel. and rub with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan at edges of chicken and roast for another 15 minutes. Cover skillet tightly with aluminum foil, and allow to rest for about 10 minutes Serve hot with the pan juices, lemon, and onion.