When it comes to roasting a whole chicken…NOBODY!
Well, not anymore anyway.
That was my nod to Marty McFly there. You know, Back to the Future… “Nobody calls me chicken, Needles…nobody!”
Okay, on to the food.
I have done a whole bird once before and we really enjoyed it. I was surprised at how easy it was and it came out delicious. It took me a while to get up the courage to do it but I for sure plan on doing it more often.
Long, long ago there was a Ina Garten special on the Food Network called Barefoot Contessa in Paris. She made the most fab looking lemon roasted chicken I had ever seen so I immediately ran off to the FN website to grab the recipe. It said right there that the recipe would only be available for two weeks and then it’d be taken down. I made a mental not to be sure to come on back and print out the recipe before it disappeared. Did I remember to do this? Well, no. Of course not! Ha! I was so bummed.
Until this past summer when I spotted the exact recipe over at BMK’s blog Reservations Not Required! I bookmarked it immediately so that I could break it out as soon as the weather got cooler. Today was the perfect day for roast chicken. Thank you, BMK, for posting this fab recipe! It was just as great as I thought it would be! 🙂
Now, unfortunately I have no photo today. 😦 I’m sorry! I had to go ahead an post the recipe anyway because it really was very delicious. So moist and tender. Eric devoured it! He loved the “crunchy little bread things.” (That’s a direct quote. LOL!) It was the perfect for a cool fall day. The house smelled divine while it was cooking! Mmmmm..
Anyway, It was my own stupid fault I couldn’t take a photo. After I put the chicken in the roasting pan and prepped it to go in the oven, I’m stared at it for a while thinking…hmmm, it looks weird for some reason. Meh. Whatevs. Sure it’s fine. I stuck it in the oven.
Once it was cooked through and it had rested, I went to cut it. I’m poking it and stabbing it with my knife and fork and it’s like I can’t find the breast meat. So now I’m baffled. What the heck is going on? It took me a few minutes of mangling what should have been a stunningly beautiful bird to realize….I roasted it upside down! No wonder I couldn’t slice into it! So, needless to say, I had already mangeled it beyond recognition and it was the bottom of the bird that got all browned up and crisp in the oven, not the meaty, yummy parts so a photo was just not meant to be. I guess you can call it an absolutely delicious kitchen massacre! Ha!
LEMON CHICKEN WITH CROUTONS (Recipe Source: Barefoot Contessa in Paris, as seen at Reservations not Required)
**Note:** I added some changes in italics below! 🙂
- 1 (4 to 5-pound) roasting chicken
- 1 large yellow onion, sliced
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 lemons, quartered
- 2 tablespoons unsalted butter, melted
- 6 cups (3/4-inch) bread cubes (1 baguette or round boule) (I only used about 1 1/2 cups since it was just the two of us.)
1. Preheat the oven to 425 degrees F. Take the giblets out of the chicken (I bought one with giblets already removed. Just can’t handle that step.) and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. 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 kitchen string and tuck the wing tips under the body of the chicken.2. 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. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
3. Meanwhile, heat a large saute pan with 2 tablespoons 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 teaspoon salt and 1/4 teaspoon pepper. (I also added about 1/2 tsp. of minced onion flakes just because I like onion!) Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.