Lemon Chicken with Croutons

By Arnette

Ingredients

• 1 (4-5 pound) Roasting Chicken
• 1 large yellow onion sliced or
• 6 shallots peeled and halved
• 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. Pulgessi Bread preferred

Details

Servings 4

Preparation

Step 1

Preheat the oven to 425 degrees.

Take the giblets out of the chicken and wash it inside and out. Toss the onion with a little olive oil in a small roasting pan. Pat the outside of the chicken dry with paper towels, brush int with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the bosy of the chicken.

Roast for 1 1/4 to 1 /2 hours, or until the juices run clear.

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

Croutons:
These can be make ahead.
Heat a large saute pan with 2 tbsp. 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, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper.

Placae the croutons on a serving platter. SLice the chicken and place it, plus the pan juices, over the croutons. Sprinkle with salt and serve warm.