Lemon Chicken with Croutons

Doesn't that look delicious? It is seriously the best roasted chicken I have ever had. BEST EVER. The ingredients are so simple but when combined together, it is a chicken to be reckoned with. In a recent episode, Ina updated the recipe a bit and told the story of how women have gotten proposed to, after making this chicken for their boyfriends. I know 3 males who go crazy for it every time I make it.

I got this recipe from Ina Garten's cookbook Barefoot in Paris.

The chicken is simply stuffed with a couple of lemons, after having the inside cavity salted and peppered. Then it is a rub with butter or olive oil, and more salt and pepper. You place it on top of a bed of sliced onions tossed with olive oil. Don't go too crazy with the olive oil but don't skimp either. Then the chicken is ready to roast.

The first time I tried it, I thought it was weird to have the chicken served over the croutons, but oh my! When you get the pan juices,onions and chicken on top - WOW! I use the bread that I make for sandwiches. It is a firm loaf and holds up well for this.

 
Outside of using olive oil for the butter for coating the skin of the chicken before roasting, I follow this recipe to a "T". It has turned out perfect and delicious every time. This recipe would be great for anyone who is afraid of roasting a whole chicken. You will not be disappointed.

Lemon Chicken with Croutons
Barefoot Contessa- Ina Garten

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 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.

Lemony Chicken Piccata

It seems like everyone has a recipe or two that is their go-to when it is rolling on dinner time and have nothing planned. That is what Lemony Chicken Piccata is for us. It is easy and good. Most importantly it is pretty quick in the grand scheme of things.

I was watching Ten Dollar Dinners with Melissa D'Arabian and got a great tip that makes this chicken even easier. Instead of pounding the chicken flat, which makes the chicken even in thickness, Melissa cut a thick chicken breast in half width-wise. I tried it the next time I made this recipe and it really did make the prep faster. It isn't as even as the pounding with a mallet, but when you are trying to get dinner on the table, it is fine. It is easier when the chicken breasts are slightly frozen.

I also used my trick of mixing the dredge ingredients (flour/salt/pepper/garlic powder) in a ziploc bag and adding the chicken. The clean up is so much faster and easier. Again, on a weeknight, it is all about getting good food on the table in a reasonable amount of time.

A fresh lemon is a requirement for this dish. No ifs, ands, or buts.

I apologize that the picture isn't the most appetizing. I am working on that.

Lemony Chicken Piccata

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 1/2 pounds boneless, skinless chicken breasts

1 tablespoon canola oil

1 lemon

1/2 teaspoon honey

Combine flour, salt, pepper and garlic powder in a ziploc bag.

Slice the chicken breasts in half, width-wise. You can also put the chicken breast between 2 sheets of wax paper or plastic wrap and pound them with a meat mallet until they are about half of their original thickness. If you pound, you will need to cut the chicken in half as well.

Heat the oil in a skillet over medium-high heat.  Add the chicken to the flour mixture in the ziploc bag.  Shake off the excess flour and put in the skillet. Cook the chicken until lightly browned, about 2-3 minutes.  Flip the chicken and saute until lightly browned and cooked through, another 2-3 minutes. 

When the chicken is cooked, remove to a plate. Depending on how many chicken pieces you have, you may have to do 2 batches. You may also have to add a little more oil to the pan.

Reduce the heat to low, and add the butter to melt. Once melted, remove from heat and add the honey and the juice of the lemon. Add any juices from the platter of chicken. Stir to combine and pour the sauce over the chicken. Serve.

Chicken and Broccoli

There is nothing better when you are sitting at the table and one of your boys say "We should put this on our list to make forever"!

The only reason I picked this recipe to make was that I had some grilled chicken to use up and couldn't think of anything to make off the top of my head. We also some broccoli that needed to be used up. Perfect!

While eating this, Ray and I both could see why kids would like this. It was a very simple flavor - with chicken and broccoli, served over rice. It is a solid dish that comes together quickly. It helps that we have a rice cooker so once I decided to make this, I got that started and didn't have to think about that. Having my chicken already cooked, this came together in about 15 minutes. So keep this in mind if you have leftover chicken or even turkey hanging around.

Chicken with Broccoli
Adapted from Cheap, Fast, Good

1 can (14 oz) chicken broth, divided
1 1/3 cups rice
1 pound boneless, skinless chicken breasts -- or a couple cups chopped, cooked chicken
1 tablespoon canola oil
1 medium onion
1/4 teaspoon pepper
1 clove garlic, minced
1 can (10 3/4 oz) cream of chicken soup
16 oz broccoli, chopped, fresh or frozen  (I used fresh)
cheddar cheese, shredded

Bring 3/4 cup chicken broth and 2 cups water to a boil. Add the rice, stir, and reduce heat to low. Cover and simmer until the rice is tender, about 20 minutes.

Heat the oil in in a 12-inch skillet over medium heat. Chop the onion and add to skillet. Cut the chicken into bite-size pieces. Add to skillet. Season with black pepper. Stir often. Add the garlic to cooking chicken. If using pre-cooked chicken, add to skillet once onion is softened.

After 5 to 6 minutes, or chicken is cooked, add the cream of chicken soup and the remaining 1 1/4 cups broth to the skillet. Stir until the soup is blended and the sauce is smooth. Add the broccoli to the pan. Cover and cook until heated through, about 3 minutes.

Serve the chicken, broccoli and sauce over the rice. Sprinkle with cheese.

Cranberry Catalina Chicken

While I was helping out at C's Halloween party, his teacher mentioned to the parents helping out, the great leftovers she had for lunch. She told us about this recipe, that she had made the night before. She said it was so good and so easy. I knew it was something I had to make.

It took me a while to try it, but once I did, we were hooked. I have made it a couple times since then. It is something that we all enjoy,  and best of all, easy to make. It takes 4 ingredients ( chicken, Catalina dressing, cranberry sauce and onion soup mix) and about an hour of your time.

We prefer the whole berry cranberry sauce to the jellied. I think it is a little too sweet with the jellied. I also use Fat Free Catalina with no problems. This recipe is also very flexible. I have used varying amounts of chicken, 1 - 1 1/2 pounds and could easily use 2 pounds. As long as the chicken is laying flat in the baking pan it is fine. There is plenty of sauce. This would probably be good with pork too.

Cranberry Catalina Chicken

1 - 2 pounds boneless, skinless chicken breasts

1 can (15 ounces) whole berry cranberry sauce, or jellied if you like

1 packet onion soup mix, I use Lipton

8 oz Catalina dressing, regular or Fat Free

Preheat oven to 350 degrees.

Mix cranberry sauce, onion soup and Catalina dressing.

Put chicken in baking dish and pour dressing mixture over the top. Cover with foil.

Bake for 45 minutes. Uncover and bake about 15 minutes more.

Chicken with Artichokes and Spaghetti

I am always on the lookout for a quick, tasty and easy dinner to make on weeknights. This fit the bill. The ingredients are pantry staples, which is nice. From start to finish, it took about 25 minutes to make, which I think is fantastic. Ray and I both liked it, so it will go to the keeper pile.

Chicken with Artichokes and Spaghetti
Adapted from Everyday Food


Kosher Salt and Ground Pepper
1/4 cup all-purpose flour
1 1/2 pounds chicken breasts, pounded thin and cut into large chunks
2 tablespoons olive oil
1 cup chicken broth
1 can (14 ounces) artichoke hearts, packed in water, rinsed, drained and quartered.
2 tablespoons capers, rinsed and drained
8 ounces spaghetti

Place a large pot of salted water to boil.

Put flour, salt and pepper in a ziploc bag. Add chicken. Shake. My boys love to help at this step. Meanwhile, in a large skillet,  heat 1 tablespoon oil over medium-high. Shake excess flour off chicken. Cook chicken in batches, adding remaining oil as needed, until golden; 1 to 3 minutes per side; transfer to dish.

Add pasta to boiling water. Cook until al dente; drain.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat.

Serve chicken and sauce over pasta.