Barefoot Contessa’s Lemon Chicken with Croutons

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I had this for dinner last evening.. I can’t remember being so pleasantly surprised by a meal in quite some time.

Lemon Chicken with Croutons

Recipe By : Ina Garten – Barefoot in Paris

1 roasting chicken — (4 to 5-pound)

1 large yellow onion — sliced

Good olive oil

Kosher salt

Freshly ground black pepper

2 lemons — quartered

2 tablespoons unsalted butter — melted

6 cups bread cubes (1 baguette or round boule) — (3/4-inch)

Preheat the oven to 425 degrees F.

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.

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.)

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

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.

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