This is currently a favorite dinner for my husband and son: Lemon Chicken with Croutons. It is from one of my most beloved Barefoot Contessa cookbooks: “Barefoot in Paris.”
Perhaps it’s my love of all things French from the style to the art to the oldness to the chicness, but this dish is everything. So simple and so elegant.
If you are planning to serve it for company, I suggest roasting two chickens. This is dinner for literally three people, which fits my little family perfectly.
I use way less salt then recommended by my girl Ina. I also dry the chicken before actually placing it in the roasting pan. Other than that, I follow this recipe as is.
The fact that the chicken is served over croutons means you are totally covered for a starch. I usually serve this with string beans and a salad. And wine, of course, Dahling. But here it is with an arugula salad and some fresh corn:
Lemon Chicken with Croutons
Course: MainCuisine: FrenchDifficulty: Medium3-4
servings20
minutes1
hour10
minutesIngredients
1 (4- to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 Tbsp. unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Directions
- Preheat the oven to 425 degrees.
- 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 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 the 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. Sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper. Place the croutons on a serving platter. Slice the chicken and place it plus all the pan juices over the croutons. Serve warm.
