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This is from Ina'a latest cookbook for Jeffrey. Nice elegant dish, but it is oven roasted. Works best with cast iron I think. Carrot Salad was excellent. Ina Garten's Skillet Roasted Lemon Chicken Ingredients 2 teaspoons fresh thyme leaves 1 teaspoon whole fennel seeds Kosher salt and freshly ground black pepper ⅓ cup good olive oil 1 lemon, halved and sliced ¼ inch thick 1 yellow onion, halved and sliced ¼ inch thick 2 large garlic cloves, thinly sliced 1 (4-pound) chicken, backbone removed and butterflied ½ cup dry white wine, such as Pinot Grigio Juice of 1 lemon Directions 1. Preheat the oven to 450 degrees. 2. 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. 3. Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top. Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture. 4. Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees. 5. Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters or eighths, sprinkle with salt, and serve hot with the pan juices, cooked lemon, and onion. Serves 4. Ina Garten's Maple-Roasted Carrot Salad Ingredients 2 pounds carrots, preferably with leafy tops Good olive oil Kosher salt and freshly ground black pepper ¼ cup pure Grade A maple syrup ⅔ cup dried cranberries ⅔ cup freshly squeezed orange juice (2 oranges) 3 tablespoons sherry wine vinegar 2 garlic cloves, grated on a Microplane 6 ounces baby arugula 6 ounces goat cheese, such as Montrachet, medium-diced ⅔ cup roasted, salted Marcona almonds Directions 1. Preheat the oven to 425 degrees. 2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes. 3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature. 4 to 6 servings