Friday, November 4, 2011

Lemon Chicken with Croutons

This dish was my absolute favorite from a recipe exchange party.  The flavor is amazing, the chicken stayed moist and the croutons absorb the delicious lemony juices.  Add some lightly charred, flavorful onions on top and it's one of the best things I tasted last month.  When I finally put the dish on the table, the chicken had cooled off more than I wanted it to, so I'll have to figure out how to remedy that next time.

1 roasting chicken, at least 3 pounds
1 large onion, sliced
olive oil
kosher salt
black pepper
2 lemons, quartered
2 Tbsp unsalted butter, melted
1 cup chicken broth
6 cups bread cubes (1 baguette cut up)
1/2 tsp garlic salt

Preheat oven to 425.

Wash chicken inside and out (remove giblets if they're still inside).  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 lemons inside chicken.  Pat the outside of the chicken dry with paper towels, brush it with the melter butter, and sprinkle with salt and pepper.  Tuck the wing tips under the body of the chicken.

Roast chicken for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.  Check onions after 45min.-1 hour.  When they are getting crispy and really browned, add chicken broth.  Cover with foil and allow to sit at room temperature for 15 minutes.

Meanwhile, heat a large saute pan with 2 Tbsp of olive oil or until very hot.  Lower the heat to medium 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 tsp garlic salt and 1/4 tsp pepper.  Remove croutons from heat.

Slice chicken (or just kinda piece it off the bone) and place it on a serving platter.  Put croutons on top of chicken, then pour juices and onions on top.  Serve immediately.

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