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Roast Chicken with Croutons and Onions
Roast Chicken with Croutons and Onions
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Juicy roast chicken with onions and bread chunks cooked in a cast iron skillet, creating a mouthwatering meal all in one dish. Serve sliced chicken with caramelized onions and crispy bread cubes.
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
Instructions:
  • Wash chicken, gently press dry with paper towels, and let it come to room temperature.
  • Preheat the oven to a toasty 390 degrees F (199 degrees C).
  • Coat chicken with olive oil, salt generously inside and out. Sprinkle black pepper and chopped rosemary on the skin. Fill cavity with onion, French bread, and rosemary. Place chicken in a cast iron skillet surrounded by remaining onion and bread. Drizzle lemon juice over everything.
  • Roast the chicken in the preheated oven for a total of 90 minutes, flipping it halfway through to ensure even browning. To check for doneness, make sure the internal temperature reaches at least 160 degrees F (70 degrees C) with a meat thermometer. Let the chicken rest for 5 to 10 minutes before slicing. Serve with onions and bread cubes.

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