Lemon chicken breast by ina
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Ina Garten’s Lemon Chicken Breast
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This spatchcocked bird is roasted in a thyme and fennel seed oil over a bed of onions and lemon. A splash of wine while cooking turns the juices into a creamy sauce for the ultimate one-pan meal. You can have your butcher spatchcock the chicken, or if you feel adventurous, check out our slideshow, which walks you through the steps. Garten recommends garnishing the chicken with minced fresh rosemary before resting. You can also assemble the chicken in advance in the pan then refrigerate to save time day of. You need only shears to spatchcock a chicken. Make sure your chicken is patted dry with paper towels first.
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Ina Garten Chicken Breast Recipes
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 inch cast-iron skillet and distribute the onion and garlic on top.