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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (468g) Recipe makes 4 servings |
||
| Calories 868 | ||
| Calories from Fat 513 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 57.1g | 87% | |
| Saturated Fat 13.2g | 65% | |
| Monounsaturated Fat 30.1g | ||
| Polyunsaturated Fat 10.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 160mg | 53% | |
| Sodium 1413mg | 58% | |
| Potassium 826mg | 23% | |
| Total Carbohydrate 43.5g | 14% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 6.0g | ||
| Protein 44.3g | 88% | |
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Lex's Roast Chicken
By: WiGal
Oct 8, 2007
This recipe was inside Cuisine At Home and is super comfort food!
SERVES 4
Ingredients
- 1/4 cup 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
- 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
- 2 tablespoons extra-virgin olive oil
- 1 (3-4 lb) whole chickens, cut up
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
Directions
1
Preheat oven to 375 degrees.2
Saute onions and celery in 1/4 cup oil over medium heat for about 10 minutes; stirring occasionally.3
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.4
Rub chicken on both sides with oil; season with pepper and salt.5
Layer bread, onion mixture, then chicken in a lightly oiled pan.6
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.7
Remove from oven; let stand for 10 minutes before cutting into quarters. To serve, spoon some bread and vegetables onto each plate and top with chicken.
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- Course > Main Dish
- Course > Side Dishes > Stuffings/Dressings
- Main Ingredient > Meat > Poultry > Chicken > Whole
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: mikekey
On Mar 29, 2008
WOW!!! What a delicious way to roast a chicken. The flavors from the onion mixture got into the chicken and in turn, the chicken drippings were soaked up by the bread slices which were decadently rich! Made for Spring 2008 PAC.
From: Gatorbek
On Apr 29, 2008
This is a great recipe with tons of flavor. The stuffing was very flavorful and moist, but I would add more of the seasonings to the chicken rub next time - maybe use some of the thyme and lemon zest with the salt and pepper to rub into the oiled chicken, and omit pouring the lemon juice over top. (There is no amount listed for lemon juice, so I used the juice from the lemon that I zested...) I LOVE making the chicken this way, and will continue to tweak it for my family's preferences - maybe include some carrots with the stuffing, etc. Thanks for a great idea, we'll make this again for sure!
From: Gerry 999
On Apr 11, 2008
Yes it is a WOW! Actually when it comes to a roasted chicken recipe it is a double wow at our house. Had some lovely crisp pieces tucked under before serving - good thing as dh and the teenager shared right to the last of the 'dressing' and were looking for more. This was a new to me kind of recipe that had me saying - now why didn't I think of that! Made as posted and it's great - needs no changes. Thank you WiGal we love that chicken of yours!
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