Skillet-Roasted Lemon Chicken | Garlic and Herb

Main Dish


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Serves four (4) people


  • One (1) whole chicken
  • One (1) large lemon, thickly sliced
  • One (1) medium white onion, sliced
  • Three (3) cloves of garlic, thinly sliced
  • Two (2) tbsp. fresh thyme (or rosemary) 
  • Three (3) tbsp. olive oil
  • Coy Zesty Garlic and Herb Seasoning (or your personal preference), to taste
  • Three (3) tbsp. butter
  • ½ cup unsalted chicken stock



  • Heat oven to 450 degrees
  • Place sliced lemon on the bottom of a cast iron skillet. Top with onions, a layer of sliced garlic and fresh thyme (or rosemary) on top.  I like to add a couple whole herb sprigs as well.
  • Spackcock a whole chicken: Remove the backbone, lay skin side up and flatten.  Dry off chicken with a paper towel.
  • Drizzle olive oil on both sides, rub into skin and season both sides liberally with Coy Zesty Garlic and Herb seasoning.
  • Place chicken on lemon and onion mixture (skin side up)
  • Place skillet in oven and cook for 30 minutes
  • Remove and place butter and chicken stock around the chicken. Avoid putting on the chicken so that your skin remains crispy.
  • Place back in oven until you reach an internal temp of 165 degrees (approx. 15 minutes)
  • Enjoy!


*Check out our seasonings here !  


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