Looking for a delicious and hassle-free way to cook a whole chicken? This cast iron lemon garlic chicken recipe is your answer! With crispy skin, juicy meat, and a delightful lemony sauce, you’ll never want to go back to plain old roast chicken again. Let’s dive into the succulent details of this crowd-pleaser!
Budget Information
The total cost for this recipe is approximately $15.00, making it about $2.50 per serving if it serves six. This budget-friendly meal provides both delicious flavor and ample servings for your family or guests!
Why This Recipe Works
This recipe shines because it combines simple techniques with stunning results. By spatchcocking the chicken, you achieve even cooking and that coveted crispy skin every time. This method allows the bird to soak up the vibrant flavors of lemon, garlic, and fresh herbs, creating an explosion of taste with minimal effort. Plus, those savory pan drippings transformed into sauce take this dish to a whole new level!
Ingredients + Optional Substitutions
Here’s what you’ll need to whip up this fabulous dish:
- Whole Chicken (about 4-5 lbs): Approx. $7.00. Using bone-in, skin-on parts can work too, ensuring enriched flavor.
- Kosher Salt: Approx. $0.05. Essential for seasoning.
- Olive Oil: Approx. $0.50. Use canola or vegetable oil as substitutes.
- Poultry Herb Blend (fresh sage, rosemary, thyme): Approx. $2.00. Dried herbs can be used if fresh aren’t available.
- Whole Lemons: Approx. $1.00. They brighten every bite with zesty freshness.
- Garlic: Approx. $0.50. Add more for an extra punch!
- Onion: Approx. $0.30. Yellow or white onions work wonders here.
- White Wine: Approx. $1.50. Swap with chicken broth if you prefer to skip alcohol.
- Butter: Approx. $0.50. Provides creaminess to the sauce.
- Capers: Approx. $0.75. They add that briny finish to the sauce.
- Lemon Juice: Approx. $0.20. Freshly squeezed is best!
Step-by-Step Recipe Instructions
Step 1: Prepare the Chicken
Start by preheating your oven to 425°F (220°C). Then, let’s spatchcock that chicken! Place it breast-side down on a cutting board and use kitchen shears or a sharp knife to cut along either side of the backbone. Remove it, and then press down on the breastbone until you hear a crack. This technique ensures even roasting! Pat the chicken dry inside and out with paper towels for ultra-crispy skin.
Step 2: Seasoning
Now, generously season that beautiful bird with kosher salt on both sides. Don’t be shy – this is where flavor starts to build, and trust me, your taste buds will thank you later!
Step 3: Cooking
Heat up about 2 tablespoons of olive oil in your trusty cast iron skillet over medium-high heat. Once the oil is shimmering, carefully lay the chicken skin-side down in the skillet. Let it sizzle and brown for 5 to 7 minutes until that skin is a glorious golden brown. Remove the chicken and set it aside for a moment while you prepare the aromatics.
Step 4: Baking
In the hot skillet, toss in halved lemons, garlic cloves (whole), onion wedges, and fresh herbs beneath where the chicken will sit. Pour in 1 cup of white wine to deglaze the pan, capturing all those delicious bits at the bottom. Place your chicken back into the skillet, skin-side up, and roast it in the oven. Bake for about 45 minutes, or until the internal temperature hits 165°F in the breasts and 170°F in the thighs.
Step 5: Making the Sauce
Once baked to perfection, remove the chicken and veggies from the skillet. Take the roasted garlic cloves out of their skins and mash them up. Bring the skillet back to medium heat and add the garlic and capers. Allow it to come to a boil for about 1-2 minutes to reduce slightly. Now, whisk in ¼ cup of butter until melted and glistening, adding 1 teaspoon of lemon juice for that perfect zing.
Step 6: To Serve
Time to impress! Slice the chicken into serving portions, arrange it beautifully on a platter, and drizzle that luscious lemon garlic sauce over the top. Your feast is ready to be devoured!
Nutritional Facts
Calories: 514
Protein: 34g
Carbohydrates: 6g
Total Fat: 37g
Saturated Fat: 13g
Fiber: 1g
Sugar: 2g
Sodium: 587mg
Storage and Reheating Tips
Let those delicious leftovers cool before storing them in an airtight container. They’ll stay fresh in the fridge for up to 3 days! When you’re ready to enjoy again, gently reheat in a covered skillet over medium heat, adding a splash of chicken broth or water to keep everything nice and moist.
Serving Suggestions
This lemon garlic chicken pairs perfectly with a variety of sides! Think about serving it with oven-roasted Brussels sprouts, green beans, or a light green salad drizzled with vinaigrette. If you’re looking for comfort food, crusty bread and creamy mashed potatoes are fantastic options to soak up that rich, buttery sauce. You could even toss everything together with some pasta for a hearty meal fit for a king!
Reader Tips or Helpful Notes
If you want perfectly crispy skin, ensure the chicken is thoroughly dried, and your skillet is hot before searing. Feel free to customize the herbs based on your flavor preferences! And don’t forget to let the chicken rest for a few minutes before carving—it makes every bite juicier!
Recipe FAQs
Can I use chicken breasts instead of a whole chicken?
Absolutely! Bone-in, skin-on chicken breasts work great in this recipe. Just adjust the cooking time accordingly.
What can I substitute for white wine?
If you prefer not to use wine, chicken broth or even a splash of apple cider vinegar will work beautifully!
How do I know when the chicken is done?
Use a digital meat thermometer for accuracy. The internal temperature should reach 165°F in the breasts and 170°F in the thighs.
Can I make this dish in advance?
Yes! You can prep the chicken and aromatics ahead of time. Just refrigerate until you’re ready to cook. You might need a bit longer in the oven if the chicken is cold.
Is this recipe gluten-free?
Absolutely! All the ingredients are naturally gluten-free, so dig in worry-free!
