Roasted Lemon Skillet Chicken with Salsa Verde

Easy, Flavor-Packed Dinner Recipe

This juicy roast chicken recipe is your new go-to for an easy weeknight dinner or impressive weekend meal. Made with chicken, fresh lemon zest, and finished with a bold, herb-packed salsa verde, this skillet-roasted chicken is crispy, tender, and bursting with flavor. A simple yet elegant dish you'll make on repeat.

Serves: 2 to 4

Ingredients:

• 1 whole 4-pound free-range organic chicken, halved

• Sea salt and freshly ground black pepper, to taste

• Zest of 1 lemon

• 1 lemon, halved

• 1/4 cup extra-virgin olive oil

For the Salsa Verde (Mortar + Pestle Style):

• 1 cup flat-leaf parsley, roughly chopped

• 2 tbsp capers, rinsed

• 2 anchovy fillets (optional)

• 1 garlic clove

• Zest of 1 lemon

• 1 tbsp fresh lemon juice or red wine vinegar

• 1/2 tsp crushed red pepper flakes (optional)

• 1/2 cup extra-virgin olive oil

• Salt and black pepper, to taste

Instructions:

1. Prepare the Chicken:

   Preheat your oven to 425°F (220°C). Pat chicken dry and season both sides generously with salt, pepper, and lemon zest.

   
   

2. Sear & Roast:

   Heat a cast iron or heavy-bottomed oven-safe skillet over medium-high heat with a splash of olive oil. Place chicken halves skin-side down to sear for 3–4 minutes. Flip skin-side up, nestle in lemon halves (cut side up), and transfer the pan to the oven.

   
   

   Roast for 45–50 minutes, until golden and juices run clear (internal temp 165°F).

   
   

3. Make the Salsa Verde (Mortar + Pestle):

   In a mortar and pestle, start by crushing the garlic and anchovy fillets (if using) into a paste. Add capers and crushed red pepper flakes, mash again. Add parsley a little at a time, grinding gently to break it down but still keep some texture. Add lemon zest and juice (or red wine vinegar), then slowly stir in olive oil to combine. Season with salt and pepper to taste.

   
   

4. Finish & Serve:

   Let the chicken rest 10 minutes after roasting. Squeeze over the roasted lemon halves, spoon over the salsa verde, and serve directly from the skillet or transfer to a platter.

Serving Ideas:

Pair with crispy potatoes, a simple arugula salad, or toasted Italian bread for mopping up that lemony salsa verde.