Delicious...

I have a really delicious recipe to share with you today, but before I do, I wanted to share one of the latest pictures of my niece, Anna Claire. She is still in the NICU but continues to do very well. She even gets to wear baby clothes now although the little socks are like knee socks on her. We can't wait until the day she comes home!!! Is she not one of the most precious things you've ever seen...

A couple of weeks ago, I made a recipe that Carrie (Buzzings of a Queen Bee) had posted on her blog. I have tried a few of her recipes before and each one has been fantastic. Definite keepers in our family. This latest one was a recipe for Lemon Chicken with Croutons. This dish is DELICIOUS! The best part of the whole dish are the croutons... she wasn't kidding when she said that you would be fighting over them. One of my favorite ways to prepare chicken these days is to roast them. It's easy, affordable, makes the house smell oh so yummy, and the leftover chicken is great for chicken salad. I promise, you will love his recipe!

Lemon Chicken with Croutons

1 (4-5 pound) roasting chicken

1 large yellow onion, sliced

olive oil

kosher salt

freshly ground black pepper

2 lemons, quartered

2 T. unsalted butter, melted

6 cups (3/4 inch) bread cubes (1 baquette from the bakery section of your grocery store)

Preheat the oven to 425 degrees. 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 inside 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 melted butter, and sprinkle it 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 juices run clear when you cut between the leg and thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may get a little brown, but the flavor is really good!)

And for the best part part....

Meanwhile, heat a large saute pan with 2 T. of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8-10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 t. salt and 1/4 t. pepper. Place the croutons on a serving platter. Place the whole chicken on top of the croutons and slice it, letting all the pan juices and onions distribute over the croutons. Sprinkle with salt and serve.