Herby Dill and Scallion Skillet Chicken
A tribute to Ina Garten's classic Lemon Skillet Roast Chicken, who's lemony, one-pan skillet chicken has fed many an American family. I wanted to honor this simple and iconic dish by making my own version of a skillet chicken that's made with a vibrantly green and herby oil of dill, scallions, parsley, and ginger. The chicken is then roasted on a bed of carrots and whole scallions, which absorb all the drippings and sauce from above. It's the perfect one-pan dish that's begging to be eaten with white rice.
At a glance
Yield
4 servingsTime
Ingredients
The chicken
4-5 lb whole chicken
Marinade
3/4 cups olive oil
2 scallions
1/2 cup of fresh dill
1/2 cup fresh parsley
1 teaspoon fresh ginger (a knob the size of your thumb)
1 tablespoon rice vinegar
1 tablespoon kosher salt
In the skillet
1 lemon, halved then sliced thinly
6 scallions
6 carrots, peeled and cut in half
Preparation
Prep chicken the night before
The day before, liberally salt the chicken with kosher salt and place in the fridge on a rack uncovered overnight.
Make marinade and roast
The next day, preheat an oven to 425°F. Place the 6 scallions and 6 carrots in an even layer at the bottom of a skillet. Add lemon slices on top of the scallions and carrots. Place the chicken on top. In a blender, blend olive oil, scallions, dill, parsley, lemon juice, and kosher salt. Pour the mixture all over the chicken, massaging the herby green mixture throughout the chicken.
Position the chicken skin side up, then roast chicken at 425°F for 30 minutes. After 30 minutes, reduce the heat to 400°F and roast for another 35-40 minutes until the internal temperature is at 165°F or the juices run clear. Once cooked, remove from the oven and let it rest for 15-20 minutes.
Cut into drummies, thighs, and breasts. Top chicken with extra parsley, dill, and pan juices. Serve chicken with the roasted carrots, scallions and a warm bowl of white rice.
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The chicken
4-5 lb whole chicken
Marinade
3/4 cups olive oil
2 scallions
1/2 cup of fresh dill
1/2 cup fresh parsley
1 teaspoon fresh ginger (a knob the size of your thumb)
1 tablespoon rice vinegar
1 tablespoon kosher salt
In the skillet
1 lemon, halved then sliced thinly
6 scallions
6 carrots, peeled and cut in half
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