Roast Chicken with Croutons and Onions

Name: Roast Chicken with Croutons and Onions
Prep time: 20 min
Cook time: 90 min
Total time: 115 min
Ingredients: 1 (4 pound) whole chicken; 1 tablespoon olive oil, or as needed; salt and ground black pepper to taste; 1 large rosemary sprig, leaves stripped and finely chopped; 1 large white onion, cut into 1-inch chunks; 2 cups cubed French bread; 1 large whole rosemary sprig; 0.25 lemon, juiced

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Fall-of-the-bone dark meat and juicy white meat roast chicken accompanied by onion-roasted croutons which soak up residual juices from the roast, aka nuggets of flavor! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking.

Submitted by devin

Published on February 1, 2020

Prep Time:

20 mins

Cook Time:

1 hr 30 mins

Additional Time:

5 mins

Total Time:

1 hr 55 mins

Servings:

6

Yield:

1 whole roast chicken

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Ingredients

1 (4 pound) whole chicken
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 large rosemary sprig, leaves stripped and finely chopped
1 large white onion, cut into 1-inch chunks
2 cups cubed French bread
1 large whole rosemary sprig
¼ lemon, juiced

Directions

Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
Preheat oven to 390 degrees F (199 degrees C).
Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.

Nutrition Facts (per serving)

349	Calories
14g	Fat
9g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 349
% Daily Value *
Total Fat 14g	18%
Saturated Fat 4g	18%
Cholesterol 128mg	43%
Sodium 205mg	9%
Total Carbohydrate 9g	3%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 44g	88%
Vitamin C 3mg	3%
Calcium 32mg	2%
Iron 3mg	14%
Potassium 445mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roast Chicken with Croutons and Onions

Ingredients

Directions

Nutrition Facts (per serving)

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