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How to Make Ina’s Lemon Chicken with Croutons | Barefoot Contessa | Food Network

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Ina’s delicious roasted chicken with croutons, inspired by her trips to Paris, is the perfect meal for entertaining.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Lemon Chicken with Croutons
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 3 to 4 servings

Ingredients

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)

Directions

Preheat the oven to 425 degrees F.

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 leg and 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.

Reprinted from Barefoot in Paris, Copyright 2004 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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How to Make Ina’s Lemon Chicken with Croutons | Barefoot Contessa | Food Network


The content discusses the benefits of using hydrogen fuel cells as a cleaner and more sustainable energy source. It explains how hydrogen fuel cells work by converting hydrogen gas and oxygen into electricity, with water vapor as the only byproduct. The technology offers a way to reduce greenhouse gas emissions and reliance on fossil fuels in various applications, such as transportation and power generation. The article also highlights the potential for hydrogen fuel cells to play a significant role in addressing climate change and promoting a more environmentally friendly energy system. Overall, hydrogen fuel cells offer a promising solution for a greener future.

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20 Comments

20 Comments

  1. @labrea5399

    March 29, 2024 at 10:49 am

    Ina: “Anna I know you feel exactly the same way I do; I can’t go to Paris without being inspired by something.”
    Anna: 👁️ 👄 👁️

  2. @bjosezombie87

    March 29, 2024 at 10:49 am

    “Simple lunch”

  3. @bjosezombie87

    March 29, 2024 at 10:49 am

    cRoUtAHHHns!

  4. @betterthanemril988

    March 29, 2024 at 10:49 am

    Ina will talk about how she had European lucky charms in Paris 😂

  5. @sebastianojeda5591

    March 29, 2024 at 10:49 am

    Does anyone know the name of the rotisserie chicken restaurant?

  6. @meep5013

    March 29, 2024 at 10:49 am

    What flavors??? She used salt and pepper???

  7. @adamlaliberte3439

    March 29, 2024 at 10:49 am

    Ina: Anna I made chicken with 69 cloves of garlic
    Anna: 5:38

  8. @chrismoody8340

    March 29, 2024 at 10:49 am

    Trump voters right there lol…..

  9. @fp5495

    March 29, 2024 at 10:49 am

    Anna came empty-handed, wearing her best lesbian-mom outfit.

  10. @Michael1M6

    March 29, 2024 at 10:49 am

    People who cook really do throw anything together to create a “recipe.” Seriously croutons? Can imagine all mushy from the juices!

  11. @jazmynbrown6820

    March 29, 2024 at 10:49 am

    Rinse that chicken off

  12. @victorkd9926

    March 29, 2024 at 10:49 am

    Do people act like this in real life, it all seems so forced and fake.

  13. @phillipsmom6252

    March 29, 2024 at 10:49 am

    Going to Paris for the first time next month, gonna get me one of those chickens!!! 🤣

  14. @rissyrose3661

    March 29, 2024 at 10:49 am

    3:35 reminds me of Mrs. Bucket in Keeping Up with Appearances

  15. @mayonnaiseeee

    March 29, 2024 at 10:49 am

    those shallots looked insanely amazing

  16. @haydenlloyd3377

    March 29, 2024 at 10:49 am

    BBQ Comment:
    Reduce the salt and pepper a lot during seasoning. Roast the chicken until almost done. Coat it nice and thickly with your favorite BBQ sauce for the last 10 minutes of baking, uncovered. Omit the croutons, potatoes, and shallots.
    Serve with warm BBQ sauce on the side. BBQ & lemon are really good together.
    BBQ was what I craved when I made and ate this, mostly because BBQ is so delicious with lemon.

  17. @haydenlloyd3377

    March 29, 2024 at 10:49 am

    Something truly fabulous is cooking 8 or so pieces of bacon. Chop them into crisp bacon bits. Pour them over the chicken to serve. I use the chicken juice on the croutons.
    It’s wonderful. I love juices & sauces, anyway.
    Roast the juices and croutons in a skillet in the oven for about 8 – 10 minutes, if you like, to become crispy and concentrated. I think I melted 4 T. of butter in the juices, also. Adjust the juices with a t. or 2 of water, or broth, or bullion, if needed.
    Skip the potatoes and shallots to be easy enough for somebody who works, etc.

  18. @HikeForLife23

    March 29, 2024 at 10:49 am

    Quite a morning, Paris, then home, BACK to Paris for bread, then back to the Hamptons, all before Onna shows up for lunch

  19. @E.B.J.S.

    March 29, 2024 at 10:49 am

    RIP Anna.

  20. @NikolaisoPaladino

    March 29, 2024 at 10:49 am

    She’s a great cook. But personality wise she’s a typical Hamptons phony

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