RECIPE # 5175 - LEMON CHICKEN - Tuesday, May 20, 2014

RECIPE # 5175 - LEMON CHICKEN - Tuesday, May 20, 2014

CREATED May 20, 2014

 1 whole 4 lb chicken?
 2-3 lemons, quartered?
 1 onion (white or yellow)?
 1 tbs minced garlic?
 olive oil?
 2 tbs butter, melted?
 sea salt & pepper?
 herbs de provence (if available)
 1 baguette (to make croutons)

In roasting pan, sauté onions and garlic with a lug of olive oil until soft. Gather mixture in the center of pan & set aside. Salt & pepper inside of chicken generously, stuff with quartered lemons and tie legs together to keep lemons inside. Place chicken on top of the onion/garlic bed. Rub melted butter over top of the chicken, including legs, then salt & pepper outside of bird generously & sprinkle herbs over top. Make sure you put 1/4 - 1/2 inch water in bottom of the pan so that the onions & bird don’t burn. Keep an eye on it in the oven from time to time, you make need to add a dash more water if it gets dry. You may also baste if needed.

Place bird in the oven at 425 degrees for 75-90 minutes.

Let the bird sit on a cutting board for a 5-10 minutes before cutting so the juices settle & it will be extra juicy.

For the croutons :?Cube the baguette & put into a large frying pan, over medium to high heat, with olive oil & turn cubes to coat. You may add salt & pepper if desired. Keep turning croutons over heat until they become crunchy & golden brown. Serve hot with chicken.

PRESENTATION:? Plate the chicken (quartered) and topped with sprig of herbs (rosemary or basil), with croutons, and a rim of truffle salt around the plate.