Chicken with Lemons and Croutons
Main Dishes • Italian
Description
Chicken with Lemons and Croutons
Ingredients
- Onion 1 head
- Poultry 5 lbs
- Olive Oil 5 fl oz
- Herbes de Provence a pinch
- Salt to taste
- Ground Black Pepper to taste
- Lemon 1 piece
- French Baguette 15 oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°F.
Step 2
Prepare the chicken for roasting by removing any unwanted parts. Remove the innards if present. Wash the chicken inside and out. Pat the chicken dry with a paper towel.
Step 3
Slice the onion into rings, add a little olive oil, and place it in a baking dish.
Step 4
In a separate container, mix 20 ml of olive oil and a pinch of herbs de Provence. Season the chicken with salt and pepper, and rub the oil and herb mixture both inside and outside. Place the chicken on top of the onions in the baking dish. Cut the lemon into quarters and place it inside the chicken. Tie the chicken legs together with kitchen twine or string.
Step 5
Put the chicken in the oven and cook for 1.5 hours (or until the juices run clear when you make a cut). Cover the chicken with foil and let it rest at room temperature for 15 minutes (the onions may burn, but the aroma will still be pleasant).
Step 6
Meanwhile, heat 2 tablespoons of olive oil in a large skillet. Reduce the heat to medium and sauté the sliced baguette (2 cm thick) until it turns a nice golden brown. Optionally, you can season the croutons with salt and pepper to taste.
Step 7
Arrange the croutons on a plate. Carve the chicken and place it on top of the croutons, drizzling with the juices that formed during baking.
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