Skillet Chicken with Meyer Lemon + Fennel
Are you looking for a light and bright spring meal? This skillet chicken was inspired by an Ina Garten favorite - you can find her recipe and video here. We purchase whole chickens each summer from a local farm and piece them out for the freezer. Therefore, we used 2 chicken quarters as opposed to a whole spatchcock chicken as in the original recipe. I added celery, sliced fennel bulb, and meyer lemons for a fun twist. I adore skillet meals that can go straight from the oven to the dinner table. I hope you enjoy it!
Skillet Chicken with Meyer Lemon + Fennel
Serves 4
2 chicken quarters, skin-on, thawed
1/3 cup EVOO
1 teaspoon dried thyme
1/2 teaspoon fennel seed
1 teaspoon fine sea salt
1/2 teaspoon cracked black pepper
2 garlic cloves, thinly sliced
1 medium yellow onion, thinly sliced
1 meyer lemon, cut into 1/2 inch half moon slices
1 celery stalk, cut into 1/2 inch slices
1/2 raw fennel bulb, thinly sliced (save fennel fronds for garnish)
1/2 cup dry white wine (I used a chardonnay)
Preheat oven to 450F.
Combine dry spices in small food processor or spice grinder - pulse 3-5 times until fine.
Add spice mixture to 1/3 cup of EVOO. Whisk to combine to make marinade.
In 12 inch cast iron skillet, layer in sliced lemons, then onions, then celery, then fennel.
Place the chicken quarter (skin side down) on top of the veggies in the skillet. Brush on marinade. Flip the quarters over (now skin side up) and brush the remainder of the marinade on the chicken.
Put skillet into the pre-heated oven. Roast for 30 minutes. Remove skillet and add 1/2 cup of white wine to the pan. Do not pour directly onto chicken as this can hinder the browning process.
Place skillet back into the oven for 15 minutes. Remove and let rest for 15 minutes prior to serving.
Garnish with fresh fennel fronds and enjoy!