roast chicken with croutons and onions

Ingredients

• Servings: 1
• 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
• 1/4 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• 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 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.