Roast Chicken with Croutons and Onions

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat oven to 390 degrees F (199 degrees C).'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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 (6 servings total)