I love staying home on a Sunday and being able to plan my meals for the week. Unfortunately, that does not happen too often. Most of the times I manage to make just one thing that will transform itself into several other meals for the week. This Sunday that dish was roasted lemon chicken. The best part is having the croutons to soak up some of the juices from the roasting pan. Now I only have to come up with ways transform the rest of the roasted chicken during the week. What is your favorite way to use up roasted chicken leftovers?
Roasted Lemon Chicken
• One 3 ½ lb chicken
• 1 large red onion, peeled and cut in ½ inch slices
• 2 lemons, cut in ½ inch slices
• 3 cloves garlic, peeled and cut in half
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon butter
• Olive oil
• 1 large sweet potato, peeled and cut into 1 inch rounds (or any other root vegetable you like)
1. Pre-heat oven to 425 degrees F.
2. Oil the bottom of a shallow baking dish. Arrange the onion slices and the slices from one of the lemons on the bottom of the baking dish.
3. Rinse chicken in cold water and pat dry with paper towels. Combine the curry powder, garlic powder, onion powder, salt and pepper, and add enough olive oil to make a paste. Rub about 2 teaspoons olive oil on the chicken, and then place half of the seasoning mixture under the skin of the breast and thigh. Divide the butter in two and place under the skin of the chicken breast. Use the rest of the seasoning mixture to rub all over the skin of the chicken and the cavity. Place the slices from the second lemon inside the cavity of the chicken. Place some of the garlic pieces under the skin of the chicken, and scatter the rest on the baking dish.
4. Bake for 50 minutes until the juices from the thigh run clear, or until the thigh reaches an internal temperature of 165 degrees F. Let the chicken rest for 15 minutes before carving. Serve with a side salad, and skillet croutons to soak up all the baking dish juices.
• 2 cups of cubed sourdough bread (or baguette)
• 1 tablespoon olive oil
• 1 tablespoon butter
• Pinch of cayenne pepper
• Salt and pepper to taste
1. Place the olive oil and butter on the skillet, and turn to medium high heat.
2. Add the cubed sourdough, sprinkle with cayenne, salt, and pepper. Toast for about 6-8 minutes, until the croutons are browned all over.