Ina Garten's Lemon Chicken
, Serves 4
Roast chicken stuffed with lemons over onions, served on golden croutons that soak up the pan juices.
| prepPreheat oven to 425°F / 218°C | |||||
| 1 large yellow onion, thickly sliced | Toss onion with oil | Place chicken on onion, stuff with lemons | Brush with butter, season | Roast 425°F / 218°C, 1 hr 15 min–1 1/2 hr | Rest chicken 15 min, carve over croutons |
| a little olive oil (for the onions) | |||||
| 1 roasting chicken, 4-5 lb / 1.8-2.3 kg | |||||
| 2 small lemons, quartered | |||||
| 2 tbsp / 1 oz / 30 g unsalted butter, melted | |||||
| kosher or sea salt, to taste (for the chicken) | |||||
| freshly ground black pepper, to taste (for the chicken) | |||||
| 2 tbsp olive oil, plus more if needed (for the croutons) | Toast bread in hot oil, 8-10 min | Season croutons with salt & pepper | |||
| 6 cups bread cubes, 18 mm, from a baguette or artisanal loaf | |||||
| 1/2 tsp kosher or sea salt, plus more to taste (for the croutons) | |||||
| 1/4 tsp freshly ground black pepper, plus more to taste (for the croutons) | |||||
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