This skillet-roasted chicken recipe is my version of an Ina Garten recipe that I’ve made over and over again. The key to this recipe is that it requires you to spatchcock the chicken (remove the backbone) to flatten it out before cooking. The main benefit spatchcocking (or butterflying) the chicken is that it speeds up the cooking time dramatically. This roasted chicken recipe comes out perfectly juicy, and the lemon and onion slices meld with the natural chicken juices to form a delicious pan sauce to serve with the meat.
Find the full recipe for this delicious dish at The Hungry Hutch. Meet the Blogger below!
Aaron Hutcherson—a.k.a. “Hutch”—grew up in the Midwest, but has called New York City home for nearly a decade. He left the world of finance to pursue a full time career in food when he graduated from The French Culinary Institute in 2012. Since then he has gained professional experience with testing and developing recipes, food styling, writing/editing, food photography, and more. When he isn’t in the kitchen developing a new creation or working on his blog, most of his free time is spent watching trashy reality television with a glass of whiskey or wine.