Chicken with lemons and croutons
6 servings
100 minutes
Chicken with lemons and croutons is a true embodiment of Italian culinary tradition. The simplicity of preparation combined with rich flavor makes this recipe a real find for home cooking enthusiasts. The roasted chicken becomes tender and juicy thanks to the lemon, which adds a light citrus tang and aroma. Provencal herbs and olive oil create a harmony of flavors, while croutons from toasted baguette soak up the appetizing juices, making the dish particularly rich. This dish is perfect for a cozy family dinner or festive table, evoking memories of sunny Italy, its warm evenings, and joyful meals.
1
Preheat the oven to 220 degrees.
2
Prepare the chicken for roasting by removing all unwanted parts. Remove the entrails if present. Wash the chicken inside and out. Dry the carcass with a paper towel.
3
Slice the onion into rings, add a little olive oil, and place it in a baking dish.
- Onion: 1 head
- Olive oil: 80 ml
4
In a separate container, mix 20 ml of olive oil and a pinch of Provençal herbs. Season the chicken with salt and pepper, and rub the oil and herb mixture both inside and outside. Place the chicken on top of the onions in a baking dish. Put the quartered lemon inside the chicken. Tie the chicken legs together with kitchen twine or string.
- Olive oil: 80 ml
- Herbes de Provence: pinch
- Salt: to taste
- Ground black pepper: to taste
- Chicken: 2 kg
- Lemon: 1 piece
5
Place the chicken in the oven and cook for 1.5 hours (or until the juices run clear when cut). Cover the chicken with foil and let it rest at room temperature for 15 minutes (the onion may burn, but the aroma will still be pleasant).
6
Meanwhile, heat 2 tablespoons of olive oil in a large skillet. Reduce the heat to medium and fry the sliced baguette, 2 cm thick, until nicely browned. Optionally, you can season the croutons with salt and pepper to taste.
- Olive oil: 80 ml
- French baguette: 400 g
- Salt: to taste
- Ground black pepper: to taste
7
Place the croutons on a plate. Slice the chicken and place it on top of the croutons, drizzling with the juice that formed during baking.
