Lemon Chicken Salad With Crunchy Croutons Recipes

Steps:

• Heat oven to 200c/fan 180c/gas 6. Sit the chicken breasts snugly in a small roasting tin, then drizzle over half of the lemon juice. Sprinkle over the lemon zest, rosemary and some salt and pepper. Roast for 20 mins until golden brown and cooked through.
• Meanwhile, cut the focaccia into bite-size cubes and spread out on a baking sheet. Sprinkle over the cheese and bake for 15 mins, turning occasionally until crunchy and golden.
• Lift out the chicken and thickly slice. Stir the remaining lemon juice and the olive oil into the tin, scraping up any nice brown bits from the bottom. Place the chicken in a very large serving bowl with the lettuce leaves, avocado, croûtons, peppers and chives. Add the lemony juices, toss well together, then serve just warm.

Steps:

• 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.

Steps:

• Remove the giblets from the chicken and wash it inside and out.
• Remove any excess fat and pinfeathers.
• Toss the onion with a little olive oil in a small roasting pan.
• Place the chicken on top and sprinkle with the salt and pepper inside.
• Place the lemons inside the chicken.
• Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more 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 TBs 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 tsp salt and 1/4 tsp pepper.
• Place the croutons on a serving platter.
• Slice the chicken and place it, with all the pan juices, over the croutons.
• Sprinkle with salt and serve warm.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
• Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
• Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
• When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
• Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.