Crispy Skillet Chicken with Roasted Lemon Vegetables

Forget the brick-a heavy pot filled with water does the trick to press chicken flat in the pan, ensuring maximum contact for that coveted crackling skin. The secret is simple: weight + heat = irresistible crunch. After searing, the chicken finishes roasting alongside a medley of vegetables and lemon halves, which caramelize and infuse the dish with bright, savory flavor.

This meal is all about texture and contrast: crisp skin, tender meat, roasted potatoes and slightly charred broccoli. A final squeeze of roasted lemon ties everything together. Perfect for a weeknight dinner that feels special.

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Ingredients

24 ounce Half ChickenView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

12 ounce White PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Baby BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Fill a large pot halfway with water. Heat a large oven-safe skillet over medium-high heat. Pat chicken dry with paper towels. Season all over with salt, pepper and Tuscan heat spice, then drizzle with olive oil. Massage seasonings into the skin.
2. Place chicken in the skillet skin-side down. Carefully set the water-filled pot on top to weigh it down. Cook until skin is deep golden and crisp, 10-12 minutes. If browning too quickly, reduce heat to medium.
3. Meanwhile, wash and dry all produce. Halve potatoes. Trim bottom inch from baby broccoli. Halve lemon. Halve and peel red onion, then cut into ¾-inch wedges. Pick rosemary leaves until you have 2 tablespoons; discard stems. Toss potatoes, onion, rosemary and a generous drizzle of olive oil on a baking sheet. Season with salt and pepper.
4. Place lemon halves cut-side down on the baking sheet edges. Transfer chicken skin-side up to the center of the sheet, resting on the vegetables. Roast until chicken is cooked through (no longer pink in thickest part of thigh), 30-40 minutes. Note: we’ll add broccoli partway through.
5. After 20 minutes of roasting, toss baby broccoli with a drizzle of olive oil and season with salt and pepper. Remove sheet from oven, add broccoli to the sheet and return to oven. Continue roasting until broccoli is tender and chicken is done, about 10-15 minutes more. Let rest 5 minutes.
6. To serve, cut between chicken thigh and breast to separate into two pieces. For both dark and white meat, separate drumstick from thigh and halve the breast. Divide vegetables and chicken among plates. Squeeze roasted lemon halves over everything.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead?

Yes, but adjust cooking time: sear skin-side down for 6-8 minutes, then roast for about 15-20 minutes until internal temperature reaches 165°F.

What if I don't have Tuscan Heat Spice?

Substitute with a mix of 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne and ¼ teaspoon dried oregano.

Can I prepare this dish ahead?

You can season the chicken and prep vegetables up to a day in advance. Store separately in the fridge, then cook as directed.