Name: Roast Chicken with Croutons and Onions
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Whole chicken - 1 (4 pound); Olive oil, or as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Large rosemary sprig, leaves stripped and finely chopped - 1; White onion, cut into 1-inch chunks - 1 large; Cubed French bread - 2 cups; Large whole rosemary sprig - 1; Lemon, juiced - ¼

Ingredients for - Roast Chicken with Croutons and Onions

1. Whole chicken 1 (4 pound)

2. Olive oil, or as needed 1 tablespoon

3. Salt and ground black pepper to taste 1 tablespoon

4. Large rosemary sprig, leaves stripped and finely chopped 1

5. White onion, cut into 1-inch chunks 1 large

6. Cubed French bread 2 cups

7. Large whole rosemary sprig 1

8. Lemon, juiced ¼

How to cook deliciously - Roast Chicken with Croutons and Onions

1 . Stage

Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.

2 . Stage

Preheat oven to 390 degrees F (199 degrees C).

3 . Stage

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.

4 . Stage

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.