Wednesday, June 23, 2010

Lemon Chicken with Croutons

Lemon Chicken with Croutons

A friend of mine, Margaret, shared this recipe with me last year and it has become a family favorite. I have very few baked whole chicken recipes that I just love but this one is special. YUM! The homemade croutons make it stand out and the lemon flavor....I'm getting hungry just thinking about it.

I had misplaced the recipe shortly after Margaret gave it to me so I googled around and found out it's actually a Barefoot Contessa recipe! That explains a lot, right? :) Makes you want to try it now? Just wait...I found a video of her actually making it!!!! *twirls*

It's super easy to make but I sooo wish I would've watched it before attempting it my first time.

1 roasting chicken -- (4 to 5-pound)
1 large yellow onion -- sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons -- quartered
2 tablespoons unsalted butter -- melted
6 cups bread cubes (1 baguette or round boule) -- (3/4-inch)


Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Place the whole chicken on top of the croutons and slice it, letting all the pan juices and onions distribute over the croutons. Sprinkle with salt and serve warm.

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