Ingredients for Lemon Chicken With Croutons
- Roasting Chickens
- Yellow Onion
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh Ground Black Pepper
- 2 lemons, halved
- Unsalted Butter
- 4 cups cubed day-old bread (about ½ inch cubes)
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How to Make Lemon Chicken With Croutons
- Preheat oven to 400°F (200°C).
- Remove giblets from 1 (3-4 lb) whole chicken and rinse thoroughly inside and out.
- Pat chicken dry with paper towels.
- Remove excess fat and pinfeathers.
- In a small roasting pan, toss 1 medium yellow onion, chopped, with 1 tablespoon olive oil.
- Place chicken on top of onions. Season generously with salt and pepper inside the cavity.
- Place 2 lemons, halved, inside the chicken cavity.
- Brush the outside of the chicken with 2 tablespoons melted unsalted butter. Sprinkle with additional salt and pepper.
- Tie the chicken legs together with kitchen string and tuck the wings behind the back.
- Roast for 1 ¼ to 1 ½ hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear when you cut between the leg and thigh.
- Remove from oven and tent loosely with foil. Let rest for 15 minutes before carving.
- While chicken rests, prepare croutons: Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 4 cups cubed day-old bread (about ½ inch cubes).
- Sauté, tossing frequently, until golden brown and crisp, about 8-10 minutes. Add more olive oil as needed.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Arrange croutons on a serving platter.
- Carve the chicken and arrange slices over the croutons, spooning pan juices generously over the top.
- Sprinkle with fresh parsley (optional) and serve warm.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
24g
Fat
115g
Carbs
14g
