Lemon Chicken With Croutons By Ina Garten

Lemon Chicken With Croutons By Ina Garten

By Ina Garten on Food Network (Originally Published 2004 Barefoot In Paris)

Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.)
  4. 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
  5. 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.

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Confit Tuna Sandwich By Samin Nosrat
Confit Tuna Sandwich By Samin Nosrat

The most un-boring tuna sandwich ever created, grab our Pain d'Avignon baguette, or a couple slices of our Orwashers whole wheat or Soho sourdough for this delicious gourmet sandy any time of day. 
Shake Shack's Classic Shackburger
Shake Shack's Classic Shackburger

The ultimate New York burger is here with Eli's Bread Brioche Buns, Amy's Bread Parker House Rolls or our Leaven & Co Brioche Rolls.