Skillet-Roasted Chicken with Lemon-Thyme Sauce

Lunch / Dinner

Skillet-Roasted Chicken with Lemon-Thyme Sauce

Cast-iron cookware is a favorite in our Test Kitchen due to its supreme heat retention, the nonstick properties of the cooking surface, plus its durability. If roasted chicken is your thing, this Skillet-Roasted Chicken with lemon-thyme sauce and veggies is perfect for a Sunday evening.


6 servings

Total Time

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Test Kitchen Tip

Place a couple of baguette slices in the skillet to prevent chicken from sticking to the bottom.


Preheat oven to 425° with rack in bottom third.

For the chicken, combine butter, minced parsley and thyme, 1 tsp. salt, and zest. Coat the inside of a cast-iron skillet with oil and place bread in center.

Tuck wing tips under chicken to secure. Stuff cavity with lemon, half the garlic, and parsley and thyme sprigs. Slide your hand between skin and breast meat at neck to loosen skin.

Insert butter mixture under skin and massage to distribute over entire breast, tie legs with kitchen string, then set on bread in skillet. Add remaining half of garlic and wine to skillet, transfer to oven, and roast chicken 45 minutes.

Toss potatoes, carrots, and shallots with oil; season with salt and pepper. Add vegetables to skillet with chicken and roast until a thermometer inserted into the thickest part of thighs, but not touching bones, registers 165°, 45 minutes more.

Transfer chicken and vegetables to a plate; tent with foil.

For the sauce, whisk flour into skillet drippings over medium-high heat until smooth, 12 minutes. Whisk in broth and simmer until thickened, 810 minutes. Stir in thyme and lemon juice; season sauce with salt and pepper. Serve chicken with vegetables and sauce.


Use a spoon to insert herb butter under the skin, then “massage” it around so it covers the breast.


Place a couple of baguette slices in skillet to prevent chicken from sticking to the bottom.


Shallots come in various sizes. If you only find the large ones, use less of them.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 816

% Daily Value*

Total Fat 49g 75%

Saturated Fat 17g 85%

Cholesterol 226mg 75%

Sodium 577mg 24%

Carbs 31g 10%

Protein 56g

*Percent Daily Values are based on a 2,000 calorie diet.

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