Lex's Roast Chicken
Super comfort food from Cuisine At Home. We prefer using 1 lemon for zest and juicing aspect. I also omit the salt but realize that others don't need to watch their sodium intact. This is really good when using a cast iron pan.
Super comfort food from Cuisine At Home. We prefer using 1 lemon for zest and juicing aspect. I also omit the salt but realize that others don't need to watch their sodium intact. This is really good when using a cast iron pan.
- cooking spray
- 1/2 teaspoon dried thyme
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic minced
- 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)
- 1/2 teaspoon fresh ground pepper
- 1/4 cup fresh italian parsley chopped
- 1/2 loaf french bread cut into 3/4 inch slices
- 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
- Carbohydrate 27.0880303959752 g
- Cholesterol 0 mg
- Fat 4.01995495855951 g
- Fiber 2.93092342187976 g
- Protein 4.72951938822814 g
- Saturated Fat 0.660214729948146 g
- Serving Size 1 1 (154g)
- Sodium 196.177215750445 mg
- Sugar 24.1571069740954 g
- Trans Fat 0.187010850116354 g
- Calories 159 calories
Step-by-step
- 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.
- Spray chicken on both sides with cooking spray; season with pepper and salt.
- Layer bread, onion mixture, then chicken in a lightly oiled pan.
- 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.
- Remove from oven and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!
Managing Moisture and Heat in Cast Iron
Heavy metal vessels conduct thermal energy efficiently, rendering them ideal for browning poultry pieces evenly without scorching the bread underneath. Sautéing the sliced onions and celery over medium heat for approximately 10 to 15 minutes breaks down their cellular walls completely before the pan enters the oven. Rendered fats and juices from the chicken drip downward during the roasting cycle, saturating the French bread slices while crisping the exposed meat surfaces. Pull the poultry from the heat source precisely when internal measurements register 160 to 165 degrees Fahrenheit in the thickest muscle portion, checking the progress during the final 15 minutes of the 90-minute baking window to prevent protein dry-out.
Common Pitfalls in Pan Roasting
Crowding too many elements into a single cooking container traps steam instead of allowing dry heat circulation, resulting in rubbery poultry skin rather than a golden crust. Mincing garlic too finely causes it to burn prematurely during the initial vegetable sauté, releasing harsh sulfur compounds into the dish. Maintaining adequate spacing between the bread layer and the chicken pieces ensures proper air movement throughout the pan.
