| Cuisine: American | Type: Main Course | Serves: 4 |
|
Source:
|
Zingermans & Cuisine at Home |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
1/4 cup extra-virgin olive oil 3 large onions (2 pounds), halved and sliced into half-moons 2 cups celery, sliced 2 tsp. lemon zest, minced 1-3/4 tsp. kosher salt 1 tsp. garlic, minced 1/2 tsp. freshly ground black pepper 1/2 tsp. dried thyme 1/2 tsp. red pepper flakes 1/4 cup fresh Italian parsley, chopped 1 chicken, butterflied 1 tbs. extra-virgin olive oil 1 tsp. freshly ground black pepper 1/2 tsp. kosher salt 1/2 loaf crusty French bread sliced 3/4" thick 1/4 cup fresh lemon juice |
|
Instructions:
|
1. Preheat oven to 350° F. 2. Sauté onions and celery in 1/4 cup oil over medium heat for about 10 minutes, stirring occasionally. 3. Add zest, salt, garlic, pepper, thyme, and red pepper; continue to sauté until onions and celery are soft and translucent, about 5 more minutes; remove from heat. Stir in parsley and set aside. 4. Rub chicken on both sides with 2 tbs. oil. Season with salt and pepper. 5. Layer bread slices, onion mixture, then chicken in a lightly oiled pan (cast iron is great) or baking dish. Pour lemon juice over the chicken. 6. Roast, uncovered, for 1-1/2 hours or until the chicken is golden brown and at least 160° F. 7. Remove from oven; let stand 10 minutes before cutting chicken into quarters. To serve, spoon some bread and vegetables onto each plate and top with chicken. |
|
Related recipes:
|
None |
2004-09-13