 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
Super comfort food from Cuisine At Home. We prefer using 1 medium size lemon for the zest and juicing aspect. I hope you enjoy this as much as we do. A variation of French farcir except the stuffing is underneath the chicken. This is really good when using a cast iron pan. Ingredients:
3 tablespoons 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 (to taste) |
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 |
cooking spray |
1 (3 -4 lb) whole chickens, cut up |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon kosher salt (to taste) |
1 lemon, juice of, medium size |
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. Spray chicken on both sides with cooking spray; 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 and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!
|
|