There's no bad way to roast a chicken in my books, but last night's effort was particularly delicious. Seasoned with thyme and oregano and stuffed with a lovely meyer lemon fresh picked from our tree, it lay on a bed of onions and more lemons in one of my favorite cast iron skillets.
Roasted at 425 for 40 minutes and then joined by some brussels sprouts for another 20, it was a sensory overload and the first "real dinner" I've cooked since Sunday. Hey the big guy's finally home so something down home good was required because I figured he'd be sick of all that 5 star food from fancy dancy restaurants.
Served on a bed of fresh made croutons, this darn chicken is juicy and tender and the pan juices soaked up by the crispy croutons are absolutely to die for. It's a fabulous and easy non-pretentious winner winner chicken dinner.
Roasted Chicken on Croutons (adapted from Ina Garten)
1 – 3 pound chicken
2 medium yellow onions, sliced
Olive oil
Coarse sea salt, pepper, thyme, oregano
2 lemons, quartered
2 tablespoons butter
6 cups 3/4 inch bread cubes (I used Italian bread)
2 tablespoons olive oil
Coarse salt and freshly ground black pepper
Preheat oven to 425. Place onions on bottom of roasting pan or cast iron skillet. Wash and dry chicken inside and outside. Season inside the bird with salt, pepper and sprinkle with thyme and oregano. Stuff with one lemon. Tuck pieces of butter under the skin over the breasts and slather rest of butter over bird. Season with more salt and pepper. Tie bird’s legs together with kitchen twine, tuck wings under and place on top of onions. Spread remaining lemon pieces around bird. Roast for 1 hour or until juices run clear when pierced between the leg and thigh. Let rest for 10 minutes before cutting. Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of olive oil and heat to shimmering. Add bread cubes, lower heat to medium low and cook cubes, tossing often until golden brown and crisp. Sprinkle with coarse salt and fresh ground black pepper. Place croutons on plate and place sliced chicken on top, along with pan juices, onions and lemon pieces. Serves 4. Download Roasted Chicken on Croutons
Hint - for a lower carb serving, eliminate the croutons from your serving.
Oh lordy, that looks delicious. I just took a bag of croutons out of the freezer today (to make room for Christmas cookies, go figure)and now I know what I can use them for.
Posted by: Mags | 12/10/2010 at 04:21 PM
That sure does look like a winner - I bet the big guy found that to be the best meal he had well - since he left your kitchen!
Posted by: Nanan | 12/10/2010 at 06:15 PM
It's so good and honestly the croutons are the best part because they soak up all the juices, and the lemons get all sweet and caramelized...yummy.
Posted by: June | 12/11/2010 at 05:40 AM
I can honestly say, that everything you post, I want to eat. My cereal is looking pretty weak right now. Cheers! TC
Posted by: Tom @ Tall Clover Farm | 12/12/2010 at 08:43 AM
Tom - that's so kind of you to say! Wish you were here..truly! You wouldn't believe what's cookin' today!
Posted by: June | 12/12/2010 at 11:14 AM
Sounds like the "perfect" recipe for the chicken that mother is bringing over for the holidays! Will report back to you! T never liked brussel sprouts but that has changed!
Posted by: Joanne | 12/18/2010 at 02:16 PM
Joanne, it is honestly the BEST. Come on over and I'll share some lemons with you! I think Mother will be very impressed.
Posted by: June | 12/19/2010 at 04:39 AM