Saturday, July 12, 2008

Lemon Chicken with Croutons


Wow! That was the first word we used to describe this dish. Not only will this become a regular on the menu at our house but will probably be one of my standard dinner party dishes. So, if you come over for dinner soon, expect to see this on the menu! This dish really impressed both myself and my husband. This dish exemplifies that it really only takes a few simple ingredients combined with good technique to produce an outstanding dish. The chicken was incredibly moist and flavorful. This dish was worthy of any five star restaurant. I think if I could be invited to dinner by any food network star, it would definitely be Ina. I have made a few of her recipes in the past, but having made several in the last couple of months I have realized how talented she is.

Lemon Chicken with Croutons
Source: Barefoot Contessa in Paris

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)
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.



2 comments:

Joelen said...

Oooh! I have 2 whole chickens in my freezer for safe keeping until I find a great way to use them. Looks like this recipe will fit the bill! Thanks for sharing :)

Rachel said...

This sounds wonderful! I recently roasted my first whole chicken ever and it was so much better than the store bought rotisserie chickens. I love how good it tastes, and how easy it is to do on your own. I will definitely have to try out this recipe! Thanks.