There isn't a better aroma than a roasting chicken except maybe when it's sitting on a bed of onions and some Meyer lemons fresh from our tree. Of course stuffed with more lemon and sprinkled with herbs de provence which include savory, thyme, rosemary, fennel and lavender doesn't hurt either.
Neither do the crisp croutons on the bottom of the plate, nor the fact we were both famished because dinner was a little late. You see, the bird was a trifle larger than I thought and still a little frozen when I went to put it into the oven, but no matter. It gave us a chance to reconnect and talk about our day.
I know we've had roasted chicken a la' Ina before, but aren't the absolute best things worth repeating. In my opinion, there's not a better way to roast a cluck and if there is, I just haven't found it yet. If you haven't tried this recipe, jump on the bandwagon and get with the program. I guarantee you're gonna' love it.
It couldn't possibly be easier and the only way it could be better is if you double the onions and add a bunch of peeled garlic cloves to the mix, but then it wouldn't be Ina's would it?
Note - last night's bird was a 5 pounder and still a trifle frozen. It was in the oven a total of 2 hours and 10 minutes until it was a perfect 180 degrees when poked with a thermometer on the inner thigh. The result a perfectly cooked bird and VERY caramelized onions and lemons, but certainly no less delicious, because the onions were like a marmalade when spread on the croutons - heavenly, delicious morsels!
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 and/or Herbs de Provence
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.
A year ago - Taco Salad
What a gorgeous bird! Ina sure knows how to make things simply and delishishly! And so do you!
Posted by: Lea | 11/18/2011 at 06:56 AM
Lea - thank you my friend. The Big Guy wants chicken salad with the leftovers but I'm trying to think of something different. Any suggestions?
Posted by: June | 11/18/2011 at 07:12 AM
I love chicken salad, but - what about an asaian pasta with peanut sauce thingie that is served at room temp? sort of like a satay without the skewer and the pasta all in one?
Posted by: Lea | 11/18/2011 at 09:09 AM
Wow - that sounds good and I even have some peanut sauce leftover. Thanks Lea! You're a GREAT muse!
Posted by: June | 11/18/2011 at 10:15 AM
you are so right, there is seriously nothing better than roasted chicken, and even though yours took long, look at that gorgeous skin!
Posted by: pam | 11/18/2011 at 07:13 PM
Pam - you're right the skin was incredible and the wing tips nice and crunchy. My favorite!
Posted by: June | 11/19/2011 at 05:23 AM
I love the flavor of lemon with chicken. It always makes me think of sitting outside at some cafe along the Mediterranean. I love Ina's approach to food. Sorry you had to wait so long for dinner, but worth the wait.
Posted by: Lorraine | 12/01/2011 at 10:57 AM
It was absolutely worth the wait Lorraine and the flavors are so amazing. The croutons are pretty darn tasty too - soaking in all the juices from the bird. Yum!
Posted by: June | 12/01/2011 at 01:40 PM
Yep thats the best way to roast a chicken, been doing it that for way for ever. In summer I'll cook it, take it out of the roasting pan, squeeze the lemon stuffing juices in, add white wine, creme fraice and Dijon mustard to make a light sauce/gravy and serve it with sauteed potatoes and a caeser salad. We also have a dish over here, chicken with 40 cloves of garlic, roast them with the chicken and they are so sweet, spread them on crostini. As for left overs I always strip the meat, cook garlic, chillies spring onions and turmeric gently in a pan, add chicken, stir to coat, season with salt, sugar and lemon juice. Take a toasted baguette, slather with mayo and pile the chicken on, devour with sides of onion rings and coleslaw.
Posted by: Shaun | 11/20/2012 at 03:20 PM
Shaun - Big Guy even loads up his birds with lemon when he does them outside on the Weber BBQ. I too have made great sauce with the leavings and as for your 40 cloves, it's quite popular here too. I haven't made it in a long while but can't wait to with home grown garlic from our first Oregon harvest (next year, I hope). Nothing like planning ahead, huh?
Posted by: June | 11/21/2012 at 08:08 AM
Wow your own garlic...I'd love that...never have a date again lol. I'm lucky to have my parents veg garden, this year had tomatoes, peppers, chillies, cavelo nero and lettuce, oh and artichokes which I'm loving roasted for the first time!
Posted by: Shaun | 11/25/2012 at 01:02 PM
Shaun, you're too funny. Sounds like a fabulous garden. We'll be growing about the same things when we hit the Oregon coast - PS I had to look up cavelo nero (black kale) to see what it was. Sounds wonderful!
Posted by: June | 11/25/2012 at 01:54 PM