Is it just me or do weekends seem to end before they begin? This was a busy one for us and before I knew it, it was Sunday afternoon. After an exhausting couple of days, I was determined to have some down time. Sunday’s a “school night” and there’s just something special about spending Sunday evening at home with family and a great meal.
Last night’s menu was an old standard for us. This roast chicken recipe comes from Cuisine at Home magazine which has long been a cooking resource for me. This one pot dish provides the perfect Sunday supper.
The chicken roasts over a layer of sliced baguette and a savory mix of onions, celery, and herbs creating a rich, delicious dressing.
This delicious roast chicken comes together very quickly so you can put it in the oven and relax for the evening. Steam some asparagus or broccoli to serve alongside and you’ve got a delicious Sunday meal.
Ingredients
(Adapted from Lex's Roast Chicken, Cuisine at Home Magazine)
1/4 cup extra virgin olive oil, plus additional for chicken
3 Vidalia onions, halved and sliced
2 cups sliced celery
3 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
1 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
2 teaspoons lemon zest
1/4 cup chopped flat leaf parsley
1 baguette, sliced into 3/4 inch slices
1 5 to 6 pound chicken
1/4 cup lemon juice
Instructions
1. Preheat oven to 375 degrees.
2. Heat olive oil in a 12 inch cast iron skillet. Saute onion, celery, and garlic for 8 to 10 minutes. Add thyme, sage, salt, pepper, red pepper flakes, and lemon zest. Continue sauteing for 3 to 4 minutes until onions and celery are translucent. Remove from heat and stir in parsley. Transfer mixture to a bowl and set aside.
3. Line bottom of same skillet with slices of bread. Top with onion and celery mixture.
4. With kitchen shears or a large chef's knife, remove backbone from chicken. Open chicken and press against the breast to flatten. Place chicken over onion and celery mixture. Pour lemon juice over chicken. Season chicken with salt and pepper and drizzle with olive oil.
5. Place skillet in oven and roast for approximately 1 1/2 hours or until internal temperature reaches 165 degrees. Remove from oven and let stand for 10 minutes before serving
6. Cut chicken into quarters and serve in the skillet.
https://southernboydishes.com/2013/06/10/skillet-roasted-chicken/
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
Wanted something different for a chicken meal; googled and clicked on this one. What a lucky pick….this was so yummy good! Different and fun. This Southern Girl will be picking more from this Southern Boy, bless his heart.
Thanks so much, Dona. So glad your dropped by!
Love the southern life! Food is awesome and your recipes are so simply put that Working Women can cook them easily. Also we grew up with grandparents on a farm and had fresh veggies and eggs and milk daily, it is such a sweet experience and wish to give to my grandchildren one day. Hubbie and I keep saying its time to quit work and buy the farm!! You must be familiar with Serenbe community near Atlanta, we live in Florida at this time but travel to NC yearly for apples and comfort foods. Restaurants in Franklin are amazing…not so country but still fresh. Love your blog, thanks. Do you make foods for the dogs too?
Thanks so much for dropping by and leaving a comment, Rosemarie! I agree that the southern life is like nowhere else! There’s a richness here that other parts of the country don’t have. Life on the farm sounds great!! I haven’t delved into dog food yet, but it’s not a far stretch for me! 🙂 Hope you’ll keep coming back to SBD for more recipes!
Hi Bill !
Thank you so much for posting this recipe ! It is one of my all time favorite and had lost it in a move. I spent many hours looking for it and had all but given up. I googled Skillet Chicken recipe and there you were !! Thank you, Thank you, Thank you !!!
OMG! I have been looking for this recipe online forever. I remember making it from Cuisine at Home, but I can’t find the issue. Thank you for posting this!! I know what’s for dinner tonight!
Thanks, Bill! The chicken in the oven as I type. Regards!
Thanks for the comment, Gena. Let me know how you like it.
I love roasted chicken.
Hi there, can you tell me how you remove the backbone from the chicken? Thanks!
Thanks for sharing a delicious recipe. Pam Rauber recommended your website, and I’m always looking for “another” way to do chicken. This is on my to-do list.
Absolutely fabulous looking meal. Your photography is outstanding.