Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3oLKI2GThe Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Skillet-Roasted Lemon ChickenRecipe courtesy of Ina GartenTotal: 1 hr 25 minActive: 25 minYield: 3 servingsLevel: EasyIngredients2 teaspoons fresh thyme leaves1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper 1/3 cup good olive oil 1 lemon, halved and sliced 1/4 inch thick 1 yellow onion, halved and sliced 1/4 inch thick 2 large garlic cloves, thinly sliced 1 (4-pound) chicken, backbone removed and butterflied 1/2 cup dry white wine, such as Pinot Grigio Juice of 1 lemon DirectionsPreheat the oven to 450 degrees F.Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.Distribute the lemon slices in a 12-inch cast iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken in quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion."Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.https://www.instagram.com/inagarten/ https://www.facebook.com/InaGarten/ https://twitter.com/inagarten Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #SkilletRoastedLemonChickenHow to Make Ina's Skillet-Roasted Lemon Chicken | Barefoot Contessa: Cook Like a Pro | Food Networkhttps://youtu.be/9PnsE0c-ziU
