Barefoot Contessa Lemon Chicken Recipe - Food Fanatic
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Barefoot Contessa Lemon Chicken Recipe

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    4 Servings

Ingredients

  • 1 Roasted Chicken, 4-5 pounds
  • 1 large White Onion, sliced
  • Olive Oil
  • Kosher Salt
  • Black Pepper
  • 2 Lemons, quartered
  • 2 tablespoons Unsalted Butter, melted
  • 6 cups Bread Cubes

Directions

  1. Preheat the oven to 425.
  2. Take the giblets out of the chicken and wash well. Remove all excess fat and leftover pinfeathers.
  3. Toss the onion with a tad bit of olive oil in a small roasting pan.
  4. Put the chicken on top and sprinkle the inside with salt and pepper. Also place the lemons inside.
  5. Pat the outside of the chicken dry with paper towels, brush it with the melted butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the bird.
  6. Roast for up to 90 minutes... or until the juices run clear when you cut between the leg and the thigh. Cover with tin foil and let sit at room temperature for 15 minutes.
  7. Elsewhere, heat a large saute pan with two tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, eight to 10 minutes.
  8. Add more olive oil, as needed, and sprinkle with half teaspoon salt and one-quarter teaspoon pepper.
  9. Place the croutons on a serving platter.
  10. Slice the chicken and place it, plus all the pan juices, over the croutons.
  11. Sprinkle with salt and serve warm.
Barefoot contessa lemon chicken
Source: The Barefoot Contessa