Lemon Chicken with Croutons
Elevate your dinner table with this irresistible Lemon Chicken with Croutons—a marriage of crisp, golden roast chicken and deeply flavorful, lemon-infused croutons that soak up every drop of savory goodness. This dish combines simple ingredients like juicy lemons, fresh thyme, and crusty bread, transforming them into a restaurant-quality meal with minimal effort. The chicken is stuffed with aromatic garlic and herbs, roasted to perfection with irresistibly crispy skin, while the bread cubes, nestled underneath, absorb rich drippings for a crispy-yet-tender side. A luscious lemon-butter sauce ties it all together, adding a bright finish to every bite. Perfect for a Sunday dinner or any special occasion, this one-pan recipe is a showstopper you’ll come back to again and again.
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Recipe Information
Ingredients
- 1 3-4 lb Whole chicken
- 2 whole Lemons
- 1 head Garlic
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 10 sprigs Fresh thyme
- 1 Loaf of crusty bread
- 2 tablespoons Unsalted butter
- 0.5 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken inside and out with cool water, then pat dry with paper towels.
Season the chicken liberally with salt and pepper on both the outside and inside of the cavity.
Cut one lemon into quarters and place it inside the cavity of the chicken along with the thyme sprigs and a halved head of garlic.
Rub 2 tablespoons of olive oil over the chicken skin for even crispiness.
Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the bird.
Place the chicken on a roasting rack inside a large roasting pan.
Slice the loaf of crusty bread into 1-inch cubes and toss with the remaining tablespoon of olive oil, a pinch of salt, and freshly ground pepper.
Spread the bread cubes evenly around the base of the roasting pan under the chicken.
Roast the chicken in the preheated oven for 70-90 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). Toss the bread cubes once or twice during cooking to ensure they brown evenly.
In the last 10 minutes of cooking, melt the unsalted butter in a small saucepan. Add the juice of the second lemon, the chicken stock, and a pinch of salt, stirring until warmed through.
When the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes, loosely covered with aluminum foil.
Drizzle the warm lemon-butter sauce over the croutons in the roasting pan, tossing to coat them in the chicken drippings.
Carve the rested chicken and serve with a generous helping of the lemony, flavorful croutons.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 5211 mg | 227% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 925 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
