Lemon Chicken with Croutons

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved the chicken and the onions came out perfect.............I had a bit of an issue with the croutons though. I didn't enjoy MAKING the croutons and I really didn't think they were all that fantastic with the chicken/juices. Maybe it was just me, but I'm thinking about trying it with the baby potatoes next time by putting the chicken up on a little rack and placing the potatoes underneath it. Then we can decide which way we like the best. I'm still giving this 5 stars because of the chicken and the onions. Delicious......will make again!

I used a small oval black enamel roasting pan that the chicken fit into perfectly. I figured this would be better than the typical larger, oblong roasting pan because the juices would be more contained and concentrated for the sake of the onions. I made sure they were all nestled in under the bird securely. They tasted great.

I personally don't think this needs rosemary or thyme or anything else, as the subtle taste of lemon comes through quite nicely. As is, it has a nice homey comfort-food taste that anyone can enjoy. However, I just wish I knew how to carve up that breast WHILE KEEPING THE BROWNED SKIN ON like Ina did! Mine ended up "naked", which took away from the presentation. The other pieces kept their skin on and looked nice on the bed of croutons.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was amazed on the ease of preparation as well as the simplicity of the ingredients. My whole family loved it which is really a first! It reminded me of Paris!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This has become our family's Rosh Hashanah main course. For this occasion I make the croutons out of challah. Sooooooooo delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family loves this recipe we make it for entertaining too. It's beautiful laid out on a platter. Our friends always go back for seconds and absolutely love the croutons. My kids love it too. The only thing I do different is put the onions in about 30 to 40 minutes before the chicken is done, then they don't burn and are perfectly roasted. The perfect bite is an onion, juice covered crouton and a piece of moist chicken! YUM! YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this for dinner, and it is one of the best chicken dishes I have ever prepared. Even my toddlers loved the flavor of the chicken. I highly recommend this dish. I did add butter under the skin of the chicken before I baked it. And I added a little garlic to the croutons. Delicious! I will make this over and over again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I usually love every recipe from Ina, but this one lacked flavor for me. It was simple, but could use more herbs to make it more interesting. Looks great and make a nice presentation.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made everything except the croutons but the chicken was good, lemons inside were good, and the roasted onions on the outside were good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this the other night for dinner and theought it was very average. For me, it didn't have enought flavor. Next time I make this, I would stuff some rosemary with the lemons.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made many recipes from Food Network and this is right at the top. I added a couple of my own ideas. I added about 3/4 cup of chicken broth to the bottom of the roasting pan. This kept the onions from burning so badly. Then I mixed lemon zest, a little olive oil and kosher salt and pulled the skin back from the breast and poured in down between the skin and meat. This made the breast part so moist. My husband and I ate the whole chicken. I will most certainly make this recipe again and again. Thanks Ina!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this dish many times and it always comes out juicy and succulent!
My secret is to take the large fat deposits near the tail (usually you find it around the cavity opening and tuck the chicken fat under the skin around the breast meat. This internally bastes the white meat that usually has a tendency to dry out during cooking.