Lemon Chicken With Croutons

sobota, 25 stycznia 2014

Lemon Chicken With Croutons

Time: 1 hrs 15 mins


  • 1 (4 lb) roasting chickens
  • 1 large yellow onion, sliced
  • olive oil
  • salt
  • fresh ground black pepper
  • 2 lemons, quartered
  • 2 tablespoons unsalted butter, melted
  • 6 cups bread cubes, 3/4 inch (1 baguette or round boule)


  • 1 Remove the giblets from the chicken and wash it inside and out.
  • 2 Remove any excess fat and pinfeathers.
  • 3 Toss the onion with a little olive oil in a small roasting pan.
  • 4 Place the chicken on top and sprinkle with the salt and pepper inside.
  • 5 Place the lemons inside the chicken.
  • 6 Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more salt and pepper.
  • 7 tie the legs together with kitchen string, and tuck the wing tips under the body of the chicken.
  • 8 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.
  • 9 cover with foil and allow to sit at room temperature for 15 minutes (the onions may burn, but the flavor is good).
  • 10 meanwhile, heat a large saute pan with 2 TBs of olive oil until very hot.
  • 11 Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
  • 12 Add more olive oil as needed, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
  • 13 Place the croutons on a serving platter.
  • 14 Slice the chicken and place it, with all the pan juices, over the croutons.
  • 15 Sprinkle with salt and serve warm.

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