Lemon Chicken with Croutons

I'm still on my Ina kick. The next cookbook from the shelf is Barefoot in Paris (also autographed by the great cook). What I like about her is that she takes simple ingredients and turns them into something special with relatively easy recipes. In the one I'm about to share with you, she takes a simple roast chicken and adds lemon. Okay, so that's pretty common. The kicker is the croutons that soak up all the delicious goodness that comes out of a roast chicken. In Ina's words: How good is that?

This chicken is perfect to surprise your mom for Mother's Day. She will be pleased, thinking that you did listen to her all these years when she told you that roasting a chicken will bring comfort and happiness into your home. When she tells you how good this is, remind her that she's always right.

Lemon Chicken with Croutons

1 (4- to 5-pound) roasting chicken

1 large yellow onion, sliced

Good olive oil

Kosher salt

Freshly ground black pepper

2 lemons, quartered

2 tablespoons unsalted butter, melted

6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425 degrees.

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)

Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

I served this chicken with easy fresh green beans sauted with olive oil and salt and pepper.