LEX'S ROAST CHICKEN

Lex's Roast Chicken image

Super comfort food from Cuisine At Home. We prefer using 1 medium size lemon for the zest and juicing aspect. I hope you enjoy this as much as we do. A variation of French farcir except the stuffing is underneath the chicken. This is really good when using a cast iron pan.

Provided by WiGal

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons extra virgin olive oil
3 large onions, halved, sliced into half-moons (about 2 lbs)
2 cups celery, sliced
2 teaspoons lemon zest, minced
1 1/2 teaspoons kosher salt (to taste)
1 teaspoon garlic, minced
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/4 cup fresh Italian parsley, chopped
1/2 loaf French bread, cut into 3/4 inch slices
cooking spray
1 (3 -4 lb) whole chickens, cut up
1/2 teaspoon fresh ground pepper
1/2 teaspoon kosher salt (to taste)
1 lemon, juice of, medium size

Steps:

Preheat oven to 375 degrees.
Saute onions and celery in olive oil over medium heat for about 10 minutes; stirring occasionally.
Add zest, salt, garlic, pepper, thyme, and red pepper; continue to saute until onions and celery are soft and translucent, about 5 more minutes; remove from hear. Stir in parsley and set aside.
Spray chicken on both sides with cooking spray; season with pepper and salt.
Layer bread, onion mixture, then chicken in a lightly oiled pan.
Pour lemon juice over chicken (the amount of lemon juice depends upon what you prefer) and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160-165 degrees. Check for doneness the last 15 minutes.
Remove from oven and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!

Nutrition Facts : Calories 995.3, Fat 47.6, SaturatedFat 12.1, Cholesterol 160.4, Sodium 2016.6, Carbohydrate 86.3, Fiber 6.3, Sugar 9.4, Protein 54.6

*** Explore more Lex's Roast Chicken Recipes »

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