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Lemon Chicken With Croutons

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Ingredients

Adjust Servings:
1 (4 lb) roasting chickens
1 large yellow onion, sliced
olive oil
salt
fresh ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups bread cubes, 3/4 inch (1 baguette or round boule)

Nutritional information

1129.1
Calories
648 g
Calories From Fat
72.1 g
Total Fat
23.1 g
Saturated Fat
305.5 mg
Cholesterol
627.2 mg
Sodium
43.7 g
Carbs
3.6 g
Dietary Fiber
6.1 g
Sugars
73.4 g
Protein
419g
Serving Size

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Lemon Chicken With Croutons

Features:
    Cuisine:

    This Barefoot Contessa recipe from her Paris book is simply sensational. I made it twice this week it was so good.

    Some changes: used chicken breasts only, 350 for 1 hour, second time made mashed potatoes instead of croutons. Out of this world. Also sprinkled olive oil and kosher salt on slice onions. Also sprinkle good amount of herbs de provence on top of breasts. Highly recommended. So fresh, so French. Linda

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Lemon Chicken With Croutons, This is the essence of French country cooking A simple roast chicken is sliced onto a bed of warm croutons so they soak up all those delicious juices How good is that? In my opinion, roast chicken in any way shape or form can’t be beat , This Barefoot Contessa recipe from her Paris book is simply sensational I made it twice this week it was so good Some changes: used chicken breasts only, 350 for 1 hour, second time made mashed potatoes instead of croutons Out of this world Also sprinkled olive oil and kosher salt on slice onions Also sprinkle good amount of herbs de provence on top of breasts Highly recommended So fresh, so French Linda, This Barefoot Contessa recipe from her Paris book is simply sensational I made it twice this week it was so good Some changes: used chicken breasts only, 350 for 1 hour, second time made mashed potatoes instead of croutons Out of this world Also sprinkled olive oil and kosher salt on slice onions Also sprinkle good amount of herbs de provence on top of breasts Highly recommended So fresh, so French Linda


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    Steps

    1
    Done

    Remove the Giblets from the Chicken and Wash It Inside and Out.

    2
    Done

    Remove Any Excess Fat and Pinfeathers.

    3
    Done

    Toss the Onion With a Little Olive Oil in a Small Roasting Pan.

    4
    Done

    Place the Chicken on Top and Sprinkle With the Salt and Pepper Inside.

    5
    Done

    Place the Lemons Inside the Chicken.

    6
    Done

    Pat the Outside of the Chicken Dry With Paper Towel, Brush With the Melted Butter, and Sprinkle With More Salt and Pepper.

    7
    Done

    Tie the Legs Together With Kitchen String, and Tuck the Wing Tips Under the Body of the Chicken.

    8
    Done

    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.

    9
    Done

    Cover With Foil and Allow to Sit at Room Temperature For 15 Minutes (the Onions May Burn, but the Flavor Is Good).

    10
    Done

    Meanwhile, Heat a Large Saute Pan With 2 Tbs of Olive Oil Until Very Hot.

    11
    Done

    Lower the Heat to Medium Low and Saute the Bread Cubes, Tossing Frequently, Until Nicely Browned, 8 to 10 Minutes.

    12
    Done

    Add More Olive Oil as Needed, and Sprinkle With 1/2 Tsp Salt and 1/4 Tsp Pepper.

    13
    Done

    Place the Croutons on a Serving Platter.

    14
    Done

    Slice the Chicken and Place It, With All the Pan Juices, Over the Croutons.

    15
    Done

    Sprinkle With Salt and Serve Warm.

    Avatar Of Marley Russell

    Marley Russell

    BBQ virtuoso smoking and grilling meats to perfection every time.

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