Caramelized Lemon Chicken Dinner Recipe
This caramelized lemon chicken recipe transforms a simple roasted chicken into a flavorful dinner with bright citrus notes and a crispy exterior. Perfectly seasoned with salt, pepper, and Turkish red pepper, this recipe balances juicy meat with caramelized lemon wedges for a delightful blend of savory and tangy flavors.
Equipment
- Heavy 12-inch oven-safe skillet
- Small pot for blanching lemons
- Slotted spoon
Ingredients
- 1 whole chicken about 3½ pounds, splayed, patted dry with paper towels
- 2 teaspoons kosher salt plus more as needed
- ½ teaspoon freshly ground black pepper
- 1 lemon preferably a Meyer lemon, quartered lengthwise, seeds removed
- 1 tablespoon extra-virgin olive oil
- Turkish red pepper or crushed chile flakes to taste
Instructions
- Season the Chicken: Generously season the chicken all over, inside and out, with 2 teaspoons of kosher salt and ½ teaspoon of freshly ground black pepper. Let the chicken rest uncovered either at room temperature while you prepare the oven or in the refrigerator for up to 24 hours to enhance the flavor and texture.
- Preheat the Oven: Set your oven to 475°F and allow it to fully preheat.
- Heat the Skillet: Place a 12-inch oven-safe skillet over high heat and let it heat up thoroughly for about 5 to 10 minutes until it’s very hot.
- Prepare the Chicken for Cooking: Insert two of the lemon quarters into the cavity of the chicken. Carefully lay the chicken breast-side up in the hot skillet, making sure to press the legs so they lie flat against the skillet’s surface for even cooking. Drizzle the chicken with the olive oil to coat it.
- Roast the Chicken: Transfer the skillet with the chicken to the oven. Roast for 30 to 40 minutes, or until the thigh meat is cooked through and no longer pink when cut into, adjusting time based on the bird's size.
- Blanch the Lemon Slices: While the chicken is roasting, bring a small pot of salted water to a boil. Slice the remaining lemon quarters into thin, triangular pieces. Drop these pieces into the boiling water and blanch them for about 1 minute, then drain them well and set them aside.
- Caramelize the Lemons: Once the chicken has finished roasting, remove the skillet from the oven using oven mitts (the handle will be extremely hot). Place the chicken on a cutting board to rest. Put the skillet back on the stove over medium-high heat, and add the blanched lemon pieces. Cook them for 3 to 5 minutes, stirring occasionally, until they are golden brown and caramelized. Remove them from the skillet with a slotted spoon.
- Serve: Carve the rested chicken into portions and serve it with the skillet juices, the caramelized lemon slices, and a sprinkle of Turkish red pepper or crushed chile flakes for added flavor.
Notes
Resting the Chicken: Resting the chicken uncovered helps create crispy skin and enhances flavor.
Lemon Substitution: If Meyer lemons are unavailable, regular lemons can be used.
Optional Garnish: Serve with additional fresh lemon wedges for squeezing.
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