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Photo Credit: Elizabeth Newman

Amalfi Lemon Chicken

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 spatchcocked 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
star

Amalfi Lemon Chicken

Prep Time

15 minutes

Cook Time

45 minutes

Calories

536

Author:

Giada De Laurentiis

Image of Amalfi Lemon Chicken

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

  1. This recipe originated from Eat Better, Feel Better by Giada De Laurentiis.
  2. Preheat the oven to 450°F.
  3. 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. 
  4. 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 2 tablespoon 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. 
  5. 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
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dairy free
gluten free
nut free

6 reviews & comments

  • Author's avatar image
    Kary Austin
    ★★★★★
    ★★★★★

    Is there a way to cook this with skinless chicken so that it doesn't dry out at such high heat?

  • Author's avatar image
    Lea O'Brien
    ★★★★★
    ★★★★★

    Super juicy and very flavorful. Definitely will make this again. My family loved it.

  • Author's avatar image
    Maureen Smith
    ★★★★★
    ★★★★★

    So incredibly easy and such intense lemon flavor!! We love this!

  • Author's avatar image
    Jerel Rosati
    ★★★★★
    ★★★★★

    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

  • Author's avatar image
    Linda Dyer
    ★★★★★
    ★★★★★

    We loved this! I added broccoli tossed in olive oil and salt, took it out early and it was scrumptious.

  • Author's avatar image
    Linda Moore
    ★★★★★
    ★★★★★

    Why does this have so much sodium?

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