How to make it

  • In a 12" cast-iron skillet, heat 1/4 cup olive oil and saute celery and onions over medium heat for about 10 minutes. Add in the lemon zest, salt, garlic, pepper, thyme and red pepper flakes. Continue to saute until onions and celery soften and start to turn translucent. Remove from heat, stir in the parsley and set aside in a bowl.
  • Rub both sides of the chicken with olive oil, a generous amount of salt and pepper.
  • Lightly oil the skillet (no need to clean it out) and then layer the bread in the skillet so it covers the bottom. Spread the onion mixture on top of it, and then place the butterflied chicken, skin side up on top of the mixture. Pour lemon juice over the chicken.
  • Roast for 1 to 1-1/2 hours at 375 F. Temperature inside the chicken thigh should reach 160F-165F so keep an eye on it.
  • Remove from oven, let stand for 10 minutes. Serve cut up chicken pieces over the bread-onion stuffing.

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  • champagnetime 4 years ago
    I don't remember seeing this one - how interesting!
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