Lemon Chicken With Croutons
Serves: 4
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Yellow Onion (sliced)2 tbsps
Unsalted Butter (melted)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Take the giblets out of the chicken and wash it inside and out
4
Remove any excess fat and leftover pinfeathers
5
Toss the onion with a little olive oil in a small roasting pan
6
Place the chicken on top and sprinkle the inside of the cavity with salt and pepper
7
Place the lemons inside the chicken
8
Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper
9
Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken
10
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
11
Cover with foil and allow to sit at room temperature for 15 minutes
12
(The onions may burn, but the flavor is good
13
) Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot
14
Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes
15
Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
16
Place the croutons on a serving platter
17
Slice the chicken and place it, plus all the pan juices, over the croutons
18
Sprinkle with salt and serve warm