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Lemon Chicken with Croutons
Category: Main Course, Chicken
Serves: 3-4
Rating:
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Ingredients:
4 lb. - 5 lb. roasting chicken 1 large yellow onion, sliced Olive oil Kosher salt Freshly ground black pepper 2 lemons quartered 2 T. unsalted butter, melted 6 c. 3/4” bread cubes (1 baguette or round boule)
Directions:
Preheat oven to 425°. Wash the chicken inside and out. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the cavity with salt and pepper. Place the lemon pieces in the cavity. Pat the outside of the chicken dry, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together and tuck the wings under the body. 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 15 minutes. Heat 2 T. olive oil in a large sauté pan until very hot. Lower the heat to medium-low and sauté the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil as neede and sprinkle with 1/2 t. salt and 1/4 t. 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.