Lemon Chicken With Croutons

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This is the essence of french country cooking. A simple roast chicken is sliced onto a bed of warm croutons so they soak up all those delicious juices. How good is that? in my opinion, roast chicken in any way shape or form can't be beat...

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Steps

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Remove the giblets from the chicken and wash it inside and out.

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Remove any excess fat and pinfeathers.

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Toss the onion with a little olive oil in a small roasting pan.

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Place the chicken on top and sprinkle with the salt and pepper inside.

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Place the lemons inside the chicken.

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Pat the outside of the chicken dry with paper towel , brush with the melted butter , and sprinkle with more salt and pepper.

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Tie the legs together with kitchen string , and tuck the wing.

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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.

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Cover with foil and allow to sit at room temperature for 15 minutes.

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Meanwhile , heat a large saute pan with 2 tbs of olive oil until very hot.

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Lower the heat to medium low and saute the bread cubes , tossing frequently , until nicely browned , 8 to 10 minutes.

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Add more olive oil as needed , and sprinkle with 1 / 2 tsp salt and 1 / 4 tsp pepper.

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Place the croutons on a serving platter.

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Slice the chicken and .

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Ingredients

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roasting chickens, yellow onion, olive oil, salt, fresh ground black pepper, lemons, unsalted butter, bread cubes