Roasted Chicken

Today was a fabulous day. My hubby had the day off, so we got to spend the day together which is my favorite thing to do! This afternoon, Lauren taught Paula and I how to make a roasted chicken. This was my first experience cooking a whole chicken, removing the "goodies" and all. :) It was absolutely delicious. Here is Lauren's wonderful recipe (from the Barefoot Contessa). 

Lemon Chicken with Croutons

1 (4 to 5 pound) roasting chicken

1 large yellow onion, sliced

Extra Virgin Olive Oil

Kosher salt

Freshly ground black pepper

2 lemons, quartered

2 tablespoons unsalted butter, melted

6 cups (3/4 inch) bread cubes (cut from french baguette)

*Remove giblets/neck from chicken & wash inside and out. Remove any excess fat & feathers.

Toss the onion with a little olive oil in small roasting pan. Place the chicken on top & sprinkle the inside of the cavity with salt & pepper. Place lemons inside the chicken. Pat the outside of chicken dry, brush it with melted butter & sprinkle with salt & pepper. Tie legs together with kitchen string & tuck the wing tips under the body of the chicken. Roast at 425 for 1.25 - 1.5 hours or until juices run clear when you cut between leg & thigh. Cover with foil & allow to sit at room temp. for 15 minutes.