Lemon Chicken With Croutons

1. 1

   Remove the giblets from the chicken and wash it inside and out.

2. 2

   Remove any excess fat and pinfeathers.

3. 3

   Toss the onion with a little olive oil in a small roasting pan.

4. 4

   Place the chicken on top and sprinkle with the salt and pepper inside.

5. 5

   Place the lemons inside the chicken.

6. 6

   Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more salt and pepper.

7. 7

   tie the legs together with kitchen string, and tuck the wing tips under the body of the chicken.

8. 8

   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.

9. 9

   cover with foil and allow to sit at room temperature for 15 minutes (the onions may burn, but the flavor is good).

10. 10

    meanwhile, heat a large saute pan with 2 TBs of olive oil until very hot.

11. 11

    Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.

12. 12

    Add more olive oil as needed, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

13. 13

    Place the croutons on a serving platter.

14. 14

    Slice the chicken and place it, with all the pan juices, over the croutons.

15. 15

    Sprinkle with salt and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.