Recipe by SarasotaCook
This is certainly not your average roasted chicken. This I think, came from a Cooking Light or possibly Southern Living magazine, those were the two magazines I used to get (maybe 5-6 years ago), but all I have is a very poor black and white copy with my hand written notes. But when I find a recipe I like - I rate it 2 ways. 1-5 for taste and a "check mark" if I have actually made the dish, and an "X" if I haven't. This recipe had a 5 for great taste and a check.Unfortunately, it was just one of those recipes that lost in my file which I have digging through lately. It is a little bit of work, but take advantage of your butcher. I just ask mine at my local grocery store to butterfly my chicken so I don't have to. Now, it does take about 1 1/2 hours to roast and 1/2 hour to prepare, so I wouldn't suggest a weeknight, but it is a great weekend meal. Serve with a nice fresh green salad, and my warm blue cheese vinaigrette.
- 1 (3 -4 lb) chicken, butterflied
- 1⁄4 cup lemon juice
- olive oil
Stuffing and Vegetables
- 1 loaf French bread (crusty, not soft and sliced 3/4-inch thick)
- 3 large onions (cut in half and thin sliced)
- 2 leeks (thin sliced, white and just a little green)
- 2 cups celery, diced
- 1⁄4 cup fresh parsley, chopped fine
- 2 teaspoons lemon zest (zest from one lemon)
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1⁄2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 cup olive oil
- 1 tablespoon butter
- 1 tablespoon olive oil, to grease the pan
Directions See How It's Made
- Chicken -- Set out the chicken from the refrigerator on the counter to come to room temp or to take the chill off. Rub with olive oil, salt and pepper on both sides and just let it hang out what you prepare the vegetables.
- Vegetables -- In a medium saute pan on medium heat, add the 1/4 cup olive oil and butter, celery, leeks, onions and garlic and cook until soft and tender, about 5 minutes. Then stir in the red pepper flakes, thyme, parsley, salt and pepper and the lemon zest and cook just another minute. Remove from the heat.
- Roasting -- Now, in a large oven proof saute pan, I use my 12" cast iron for this, but any large saute pan will work. Drizzle the 1 tablespoon of olive oil on the bottom of the pan and then add in the bread slices. Make sure to cover the bottom of the pan well.
- Then spoon over all the vegetables over the bread slices. Be sure to cover each slice has some of the vegetables. Also pour in any extra juice in the pan, don't let that flavor go to waste.
- Top with the chicken, skin side up, already seasoned. Drizzle the lemon juice over the chicken and roast.
- Bake -- Cook in a 375 degree oven for 1 1/2 hours until the skin is golden brown and the internal temperature is 160-165. Remove when done and cover with foil to let rest 10 minutes before serving.
- Serve -- Remove the chicken and cup up into serving pieces and put back in the pan with the stuffing and vegetables. Serve, just family style right from the pan. Add a good salad and you have an amazing chicken dinner. I wish I could take credit for this recipe but can't.