posted by: audra
so, saturday i finally got to do my little roasted chicken…and i was quite delighted to discover that the giblets had already been removed from this dirty little birdy, so that saved me from having to pull it’s lungs & liver out of it’s tush.
this is my most favorite-favorite chicken recipe ever. lemon chicken with croutons is taken from barefoot in paris by ina garten. the book itself is also my favorite…i think i’ve done every recipe in it. anyway, this chicken any idiot can do, & it will come out perfectly. unless you’re the kind of idiot who put wickedly acidic lemons directly on her lovely & new hard-anodized roasting pan before sticking it in the oven. don’t do that; it will seriously fuck your pan up.
lemon chicken with croutons
- 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, day old or fresh. either works fine)
preheat an oven to 425 f.
take the giblets out of the chicken and rinse 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. truss your chicken 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 onion will burn, but it’s not necessarily a bad thing. your house may smell like onion & chicken for days, so i would recommend opening a window or two…
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 to10 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, with all the pan juices, over the croutons. sprinkle with salt and serve warm.
and there you have it. so easy. your perfectly roasted chicken, all trussed up with someplace to go. here’s a little visual treat; except in this episode, ina does her onions separately: