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Here you go!
* Exported from MasterCook *
Sunday Dinner Roast Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
3 onions -- (about 2 lbs), halved, sliced into half-moons
2 cups celery -- sliced
2 teaspoons lemon zest -- minced
1 3/4 teaspoons kosher salt
1 teaspoon garlic -- minced
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/4 cup fresh Italian parsley -- chopped
2 tablespoons extra virgin olive oil
3 pounds chicken
1 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1/2 loaf French bread -- sliced 3/4" thick
1/4 cup fresh lemon juice
Preheat oven to 375 degrees.
Saute onions and celery in 1/4 cup 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.
Rub chicken on both sides with oil; season with pepper and salt.
Layer bread, onion mixture, then chicken in a lightly oiled pan.
Pour lemon juice over chicken 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; let stand for 10 minutes before cutting into quarters. To serve, spoon some bread and vegetables onto each plate and top with chicken.
Source:
"Cuisine at Home, October 2004"
Daphne
Keep your mind wide open.