LEX'S ROAST CHICKEN

• tempo total: 2 hours

Ingredientes

large onions (about 2 lb.), halved, sliced into half-moons

cups celery, sliced

ADD AND SAUTE; STIR IN:

2 t. lemon zest, minced

1¾ t. coarse sea or kosher salt

I t. garlic, minced

½ t. freshly ground pepper

½ t. dried thyme

½ t. red pepper flakes

cup fresh Italian parsley, chopped

RUB WITH 2 T. EXTRA-VIRGIN OLIVE OIL; SEASON:

chicken (3-4 lb.), butterflied

t. freshly ground pepper

½ t coarse sea or kosher salt

LAYER IN SKILLET:

½ loaf crusty French bread, sliced ¾" thick Onion mixture

Prepared chicken

POUR OVER:

¼4 cup fresh lemon juice

Instruções

Preheat oven to 375°.

Saute onions and celery in ¼4 cup oil over medium heat for about 10 minutes, stirring occasionally.

Add zest, salt, garlic, pepper, thyme, and red pepper; continuea saure uncl onions and celery are soft and cranslucent, about 5 more minutes, remove from hens. Sor in parsley and set aside. a chicken on bach sides with all sesson with pepper and salt.

Layer bread, onion mixture, then chicken in a lighdy oiled pan, see righe for apcions.

Four lemon juice over chicken and roast, uncovered, for 1½ hours, or until golden brown and a least 160-165°. Check for doneness che last 15 minutes.

Remove from over; let stand for 10 min. before cutting chicken no quarters. To serve, spoon some bread and vegetables onto each plate and top with chicken.