Cast Iron Skillet Lemon Chicken

cast iron whole chicken with lemons and white wine

This chicken is simple to make and a delicious home cooked meal. Wonderfully moist and crispy outside cooking in a cast iron skillet.

Course dinner, Main Course

Cuisine American, Southern

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 692kcal

Author Jessica Robinson

Ingredients

Roasted Lemon Chicken

1 whole roasting chicken butterflied
2 large lemons sliced thick
1 large yellow onion sliced thick
4 tablespoons extra virgin olive oil
4 tablespoons butter
1 teaspoon McCormick "Grill Mates" Brown Sugar Bourbon OR Lemon Pepper
salt and black pepper to taste
½ cup dry white wine
lemon slices for garnish if desired

Instructions

Roasted Lemon Chicken

Simply give the pan a good brushing of a few tablespoons of either extra virgin olive oil or canola oil. Then layer 2 large lemons, sliced thick in the bottom of the pan, along with a large onion, sliced. Ask your butcher to butterfly the chicken, so it will lay fairly flat in the pan.
Place the butterflied chicken on top of the lemon and onion slices. Melt 4 tablespoons of butter and drizzle along with 4 tablespoons or so of extra virgin olive oil over the chicken. Sprinkle with salt, black pepper and 1 teaspoon of McCormick "Grill Mates" brown sugar bourbon seasoning over top the chicken.
Cook in a preheated 400 degree F oven for 40 minutes. Then take out and pour ½ cup of dry white wine around the chicken. Place the pan back in the oven for about another 15-20 minutes. Or until the chicken is thoroughly cooked and has an internal temperature of 165 degrees F.
Let the chicken rest for 5 to 10 minutes before slicing. This chicken is super moist and pairs well with a glass of white wine. Try it served over rice pilaf and seasonal vegetables.

Notes

Tips on Cooking a Whole Roasted Lemon Chicken:

Often times my mom would put potatoes, cut up into small pieces (about ½ to ¼-inch pieces) and sliced carrots around the chicken before it cooked. She would even put a head of cabbage (thickly sliced) into the pan.

Just remember to use a slightly larger cast iron skillet if you add potatoes, carrots, and/or cabbage. So the chicken can cook and brown properly.

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