Lemon Chicken with Croutons Recipe

Crystal Kikel

Ingredients:

 

  • 4 to 5 lbs. Whole Chicken
  • 1 Large Onion Quartered
  • Roasted Garlic Olive Oil*
  • Kosher Salt and Pepper
  • 2 Lemons Halved
  • 4 Cups Bread Cubed such as Sour Dough or any Crusty Bread cut into ¾ inch
  • ¼ Cup Chicken Stock

 Preheat Oven 425

Clean chicken and pat dry. In a large casserole dish or roasting pan, place cut onions on the bottom of the pan and add chicken stock. Season chicken with salt and pepper on the inside of the chicken, then squeeze (1) lemon quarter on the inside of the chicken; place lemons inside of the chicken. Rub chicken with olive oil and season with salt and pepper. Let chicken set for 15 to 20 minutes, re-season chicken with olive oil and salt and pepper. Tie legs together and tuck wings under the chicken. Place in the oven and bake for 1 ¼ to 1 ½ hours or until the chicken internal temperature reaches 165. 

While the chicken is resting add 2 tablespoons of roasted chicken olive oil in a large skillet heat over medium-high heat. Add bread and toss until bread is coated. Toss frequently until bread is golden brown about 8 to 10 minutes. Season with salt and pepper. On a large plater place croutons on the bottom, cut up the chicken and onions place on top of croutons discard lemons. Drizzle with drippings from the pan. Serve with mashed potatoes. 


 *If you can’t find Roasted Garlic Olive Oil you can make it. See recipe.


Croutons are being cooked in a pan with a wooden spatula
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