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Ina Garten's Lemon Chicken with Croutons...This is Amazing!


By Sugar & Spice by Celeste (Visit website)

(5.00/5 - 1 vote)


***Every once in a while, a recipe comes along that you just can't forget. I came across this dish in Ina Gartens' Barefoot in Paris cookbook. I knew immediately that I wanted to give it a try. First of all, I LOVE the combination of chicken and lemons. There's something so delicious and comforting about a gorgeously roasted chicken infused with whole lemons. Secondly, I love bread...in fact, carbs of any kind will do...lol. The homemade croutons in this recipe were simply divine. They had the best toasted flavor, and I found myself eating them right out of the saute pan...haha.

I never would have thought to put an entire roasted chicken on a bed of freshly toasted croutons, but it works so wonderfully! The croutons are made from a French baguette...They soak up the lemony goodness from the chicken, and it makes for an amazing culinary experience!

Also, this recipe looks absolutely scrumptious when it's plated and presented on a platter. In fact, Brad said "Wow....It's like Thanksgiving!!" when I put this on the table. I can definitely see myself making this dish for dinner guests. It is sure to impress!!! But don't worry...it's much, much easier and faster to prepare than a Thanksgiving turkey...hah. You and your family will really love this meal.

Ina, thank you for such an amazing recipe!!!***

Ingredients:
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)

Directions:
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.


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