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top view of cooked Mediterranean (Italian) skillet roasted chicken with fresh herbs and lemon

Skillet Roasted Mediterranean Chicken

This classic Italian recipe for Mediterranean style slow cooked skillet-roasted chicken is made on the stovetop using fresh garlic cloves, freshly juiced lemons, fresh herbs, and white wine. It is the absolute epitome of Italian cooking, which uses simple, unfussy ingredients to yield truly outstanding flavor.
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 473kcal
Author Marie


  • 10 inch skillet


  • 3.5 to 4 pounds chicken bone in breasts, legs, thighs, wings (assorted to your liking)
  • 0.5 tablespoon salt use enough to generously coat your chicken!
  • 2 teaspoons black pepper
  • 4 cloves garlic smashed and sliced
  • 3 large springs fresh rosemary
  • 1 large handful of fresh sage
  • 4 to 5 large lemons juiced (reserve one for garnish)
  • ½ cup white wine
  • 1 large bunch fresh parsley chopped for garnish


  • Smash garlic and slice or chop into small pieces
  • Juice all lemons - leave ½ lemon aside and slice it for garnish
  • Arrange chicken in skillet in a single layer (ok if it's snug) with herbs and garlic
  • Place over medium heat for about 15 minutes - shake pan gently to ensure the chicken does not stick and turn chicken every 10 minutes or so.
  • Once the chicken starts to warm up it will release some juices and fats making it easier to turn and preventing sticking
  • After about 15 minutes, add half of the wine and continue cooking and gently turning chicken until the wine cooks off, then add the other half of the wine and repeat.
  • After about another 10 to 15 minutes, add half the lemon juice, cook off and then add the other half of the lemon juice.
  • The chicken should be finished in about 50 minutes. Control the heat over this time to make sure that no liquid accumulates (If it does raise the heat).
  • Keep chicken uncovered or it has a tendency to release all of its juices and become too dry.
  • Top with chopped parsley and reserved lemon slices
  • Tilt pan to gather juices and spoon over chicken when serving.
  • Enjoy!!


It is important to control heat when making this chicken - just enough to gently cook the chicken but not too high or the chicken will release all of its juices and cook on the outside before the inside. I used mostly medium heat with bursts of high heat to help browning and to cook off liquid throughout. 


Calories: 473kcal | Carbohydrates: 13g | Protein: 37g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1010mg | Potassium: 558mg | Fiber: 3g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 62mg | Calcium: 64mg | Iron: 3mg