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Photo Credit: Elizabeth Newman
Amalfi Lemon Chicken
15 MINPrep Time
45 MINCook Time
4Servings
(1)
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Lemon? Check. Crispy skin? The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check, check, and check again. This recipe ticks all the boxes for me, and I’m sure it will for you as well. Many markets now sell spatchco*cked chickens that have had their backbones (and sometimes breastbones) removed, which allows the chicken to open up flat. My friends tell me they’ve made this using just breast and thigh pieces and it works fine that way too. I make this at least once a week.
- Eat Better, Feel Better by Giada De Laurentiis
Amalfi Lemon Chicken
15 minutes
Cook Time
45 minutes
536
Author:
Giada De Laurentiis
Ingredients
- 4 tablespoons olive oil
- 3 large lemons, (zested and sliced into rounds)
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspooon chopped fresh rosemary leaves
- 2 1/2 teaspoons kosher salt
- 1 3 1/2 pound chicken, back bone and breast bone removed
Instructions
- This recipe originated from Eat Better, Feel Better by Giada De Laurentiis.
- Preheat the oven to 450°F.
- Drizzle 2 tablespoons of the olive oil over a rimmed baking sheet. Arrange the lemon slices on the sheet to form a “rack” for the chicken.
- In a small bowl, combine the lemon zest, thyme, rosemary, and salt. Sprinkle one-third of the salt rub on the flesh side of the chicken. Flip the chicken and rub the remaining salt mixture over and under the skin of the whole chicken. Lay the chicken skin side upon the bed of lemons and drizzle with the remaining 2tablespoon solive oil. Roast for 40 to 45 minutes, basting every 15 minute swith the pan drippings, until golden brown and an instant-read thermometer inserted in the thigh reads 160°F. Transfer the chicken to a cutting board to rest for 10 minutes before carving.
- Meanwhile, use a fork to mash the lemon pulp into the pan juices, discarding the rinds. Spoon the sauce over the chicken just before serving.
Nutrition
Nutrition
- per serving
- Calories
- 536
Amount/Serving % Daily Value
- Carbs
- 1 grams
- Protein
- 36 grams
- Fat
- 43 grams
- Saturated Fat
- 10 grams
- Trans Fat
- 1 grams
- Cholesterol
- 143 milligrams
- Sodium
- 1587 milligrams
- Fiber
- 1 grams
9 reviews & comments
-
Matteo - Sep 20
I use a large heavy stainless steel skillet and can save on buying too many lemons. I then deglaze with a littlw white wine or dry vermouth, add shallots and a little broth and reduce a little. Deliscious! And the pan cleans easily.
-
Michael Grant - Mar 03
★★★★★
★★★★★
I just submitted a comment but didn’t find a place to put the number of stars. If possible please give the recipe 5 stars from me.
-
Michael Grant - Mar 03
★★★★★
★★★★★
So good! Followed recipe exactly as written. Great flavor and the chicken came out so moist!
I am going to definitely make this one again. I often do a punctured lemon in the cavity of the chicken, but I think that spatchco*cking on the bed of lemon slices made for a moister bird and more even crispy skin.
Thank you for another winner!
-
Kary Austin - Jun 09
★★★★★
★★★★★
Is there a way to cook this with skinless chicken so that it doesn't dry out at such high heat?
-
Lea O'Brien - Jun 09
★★★★★
★★★★★
Super juicy and very flavorful. Definitely will make this again. My family loved it.
-
Maureen Smith - Jun 09
★★★★★
★★★★★
So incredibly easy and such intense lemon flavor!! We love this!
-
Jerel Rosati - Jun 09
★★★★★
★★★★★
It’s wonderful. One of my standards too. To die for. I usually add cut up red potatoes around the chicken. And sometimes Italian (red) onions to the bed too. With a nice white or Prosecco. Your recipes and mine are often similar and simple. Mille Grazie. Cin-Cin 🥂 Jerel ps. my mom and Nona are Florentine and father is Napoli
-
Linda Dyer - Jun 09
★★★★★
★★★★★
We loved this! I added broccoli tossed in olive oil and salt, took it out early and it was scrumptious.
-
Linda Moore - Jun 09
★★★★★
★★★★★
Why does this have so much sodium?
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