1 Video | Photo: Lemon Chicken with Croutons Recipe
Ingredients
- 1 (4 to 5-pound) roasting chicken
- 1 large yellow onion, sliced
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 lemons, quartered
- 2 tablespoons unsalted butter, melted
- 6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Directions
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. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
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By KWJuls
Florida Keys
on May 04, 2013
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I've been wanting to try this recipe for a while. I watched the episode a long time ago; then it came up again.
I have rarely, if ever, roasted a chicken (25# turkey, yes, little chicken? I don't remember!
This was so good; juicy, flavorful, and my croutons were the best!
I used a Meyer lemon from my tree, and added fresh rosemary and thyme to the cavity. When prepping a side of veg, I thought about garlic and added a couple cloves to the juices.
Ina mentions the onions burning, but mine were far from it as I had a lot of juice; at least an inch. I think I might use a larger roasting pan (mine was round and about 1" to spare around the bird. This meant the juices really collected around the bird, so the lower skin didn't get as crisp. I think that would be solved by using a bigger dish. Oh so yummy!
By mdb749
Scottsdale, AZ
on October 01, 2012
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This is easily the best and easiest roasted chicken ever. You'll want to devour the croutons. I serve this frequently and to company and have never had a complaint. Easy and flavorful. I usually add a little more onion (because I love it to the recipe, but other than that - it's great according to Ina's recipe. Between this recipe and her Perfect Roast Chicken recipe, you've got all the recipes you need for a whole chicken.
By pblake_7232783
Hudson Falls, NY
on September 30, 2012
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Every time I make this dinner I get rave reviews and requests for it again! The croutons are the star!
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