Lemon Chicken with croutons

Difficutly: Easy

recipe from Barefoot in Paris: Easy French Food You Can Make at Home
by Ina Garten

This is really good! I love to make it on Sunday's for some reason. I hope you try it and enjoy it as much as I do!!!


Preheat oven to 425 degrees Cook time: approx 1 1/2 hours

Ingredients:

1 (4-5 pound) roasting chicken
1 large yellow onion, sliced
Olive oil (I use EVOO)
Kosher salt
Black pepper
2 Lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4 inch) bread cubes (baguette or french bread)

Directions:
Take the giblets out of the chicken and wash inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion w/a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity w/salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry w/paper towels, brush it w/the melted butter, and sprinkle w/salt and pepper. Tie the legs together w/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.

Meanwhile, heat a large saute pan w/2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently until nicely browned (8-10 mins).
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 over the croutons. Sprinkle w/salt and serve warm.

Makes 3-4 servings