Roasted Lemon Chicken over Baguette, Onion, and Leeks
About This Roasted Lemon Chicken over Baguette, Onion, and Leeks
This dish is peak comfort food — imagine the cozy vibes of turkey and stuffing, but way better because it’s made with juicy roasted chicken instead of dry turkey. The magic happens because the chicken roasts directly over sliced baguette, caramelized onions, and tender leeks. As the chicken cooks, the juices drip down and soak into the bread, creating the most unbelievably flavorful, custardy, crispy-on-the-edges slices. This recipe is loosely inspired by a Zingerman’s dish I had years ago, though I’ve adapted and reworked it over time to make it even better.
Why You’ll Love It
The baguette slices turn into the most flavorful “stuffing meets garlic bread” situation.
Caramelized onions + leeks + lemon + herbs = deep, rich, cozy flavor.
Butterflying the chicken ensures it cooks evenly and stays juicy.
The whole thing is made in one skillet.
Feels special enough for company but easy enough for a weeknight.
Ingredients You’ll Need
Whole chicken (4–5 lbs), butterflied
Baguette
Onions + leeks
Garlic
Olive oil
Thyme, oregano, red pepper flakes
Lemon juice + zest
White wine (optional)
Salt + pepper
How to Make It
Caramelize the onions and leeks slowly in olive oil, then cook them with wine, garlic, herbs, and lemon zest until deeply fragrant. Layer slices of baguette in a cast iron skillet, spread the onion-leek mixture on top, and place the butterflied chicken over the bed of bread. Season well, drizzle with lemon juice, and roast until golden, crispy, and juicy. Rest the chicken, then serve over the bread, which will have absorbed all the incredible drippings.
Tips for Success
Dry-brine the chicken overnight (uncovered in the fridge) for extra-crispy skin.
Clean leeks well — they hold a lot of dirt between the layers.
Slice the baguette about ½–1 inch thick to hold up to the juices.
If you want less heat, reduce or omit the crushed red pepper flakes.
Keep an eye on the onions while caramelizing — low and slow is key.
Frequently Asked Questions
Do I need to use wine?
No — you can omit it and add a splash of broth instead, or skip the liquid entirely.
Can I use chicken pieces instead of a whole chicken?
Yes, bone-in thighs or breasts work. Cooking time will be shorter, so check internal temperature.
Can I prepare anything ahead of time?
You can caramelize the onion-leek mixture up to 24 hours in advance.
What if I don’t have a cast iron skillet?
Use a heavy oven-safe baking dish — just don’t skip layering the baguette on the bottom.
What to Serve With This
Roasted potatoes or smashed potatoes
Simple green salad with lemon vinaigrette
Grilled or roasted asparagus
Crispy Brussels sprouts
Garlic green beans
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Roasted Lemon Chicken over Baguette, Onion, and Leeks
Ingredients
- 1/4 cup olive oil
- 1 chicken 4-5 lbs, cleaned and butterflied
- 2 large onions, sliced thinly
- 3 large leeks, sliced thinly and cleaned
- 3 large garlic cloves, minced
- 2 teaspoons thyme
- 2 teaspoons oregano
- 2 teaspoons red pepper flakes (adjust based on your preference)
- 1 cup white wine
- 1 baguette, sliced
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- salt to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a 12" cast iron skillet, heat 1/4 cup of olive oil over medium heat.
- Add the sliced onions and leeks to the skillet. Sauté them for about 25 minutes or until they start to caramelize, stirring occasionally to prevent burning.
- Pour in the white wine and cook until it has evaporated, stirring occasionally.
- Add minced garlic, thyme, oregano, red pepper flakes, lemon zest, salt, and pepper to the skillet. Continue to cook the mixture until it becomes caramelized and fragrant.
- Turn off the heat and remove the onion and leek mixture from the skillet. Set it aside for later use.
- Lightly oil the cast iron skillet, then arrange slices of the baguette to cover the bottom of the skillet.
- Spread the caramelized onion and leek mixture evenly over the bread slices.
- Rub both sides of the butterflied chicken with 2 tablespoons of olive oil, then season generously with salt and pepper. Place the seasoned chicken on top of the onion mixture in the skillet.
- Drizzle lemon juice over the chicken.
- Transfer the skillet to the preheated oven and roast for 1 to 1-1/2 hours, or until the internal temperature of the chicken thigh reaches 160-165°F (71-74°C).
- Once the chicken is cooked through, remove the skillet from the oven and let it stand for 10 minutes before serving.
- Serve the chicken and caramelized onion mixture with the bread slices. Adjust salt to taste if necessary.
