Roasted Lemon Chicken
★ Issue CMSC·20–023 · Published 28 May 2020
baked/roastedchickenFree-Range

Roasted Lemon Chicken.

Slip lemon under the skin and roast chicken golden with potatoes in one cast-iron skillet, 45 minutes

PREP 15 min
COOK 60 min
TOTAL 1:15h h
SERVES 3 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
12-inch cast iron skilletInstant-read thermometerTongs

Slip lemon under the skin and roast chicken golden with potatoes in one cast-iron skillet, 45 minutes

Ingredients

For the Chicken

  • 2 chicken leg quarters or a full small chicken w/ spine cut out
  • Sea salt to taste
  • Black pepper to taste
  • 5 Tablespoons olive oil, separated
  • 3 Tablespoons Casa M Spice Co® Free Range®
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • ¾ cups warm water

For the Vegetables

  • ½ pound fingerling potatoes, quartered
  • ¼ cup green beans
  • 1 carrot, peeled and chopped
  • 1 lemon, sliced, seeds removed
  • 1 yellow onion, sliced
  • 4 garlic cloves, sliced

Method

  1. 01

    Heat the oven

    10 min

    Get your oven to 425°F so it's ready to go when your skillet is. A hot oven gives you that golden color on the chicken and potatoes.

  2. 02

    Slip lemon under the skin

    2 min

    Tuck a lemon slice under the skin of each leg quarter — it'll perfume the meat from the inside as it roasts.

  3. 03

    Oil and season the vegetables

    3 min

    Pour 4 tablespoons of olive oil into an oven-safe skillet, add your potatoes, green beans, carrot, and any leftover lemon slices, then toss everything to coat evenly. This base layer of oil and veg will keep your chicken moist and flavorful.

  4. 04

    Arrange and season the chicken

    2 min

    Rub the chicken with that last tablespoon of oil, nestle it skin-side up over the vegetables, then hit it with salt, pepper, Free Range®, and Chain Reaction®. The spices bloom as it roasts.

  5. 05

    First roast

    30 min

    Slide the skillet into the hot oven and let it run for 30 minutes. The chicken starts rendering its fat and the vegetables begin to caramelize.

  6. 06

    Add water and continue roasting

    30 min

    Pour warm water around the edge of the skillet — not over the chicken — to create steam and keep everything moist. Roast another 30 minutes until the chicken hits 165°F internally and everything's golden.

  7. 07

    Rest and serve

    5 min

    Let it sit for a few minutes before plating so the juices redistribute. Spoon those pan drippings over everything — that's where all the flavor lives.

From Mike's Notebook

01

Slip lemon slices under the skin before roasting—they steam the meat from inside while seasoning it.

02

Cut out the spine and flatten the bird so it cooks evenly in 45 minutes without flipping.

03

Quartered potatoes hit the pan 15 minutes in so they finish tender when the chicken's done.

Nutrition

515 Calories / serving
24 gProtein
33 gTotal Fat
7 gSat. Fat
28 gCarbs
4 gFiber
4 gSugars
325 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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