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.

devin
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

349 calories; 13.8 g total fat; 128 mg cholesterol; 205 mg sodium. 9.1 g carbohydrates; 44.2 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/17/2013
For us this needed some celery added to the 'stuffing' which is what is really is. Note - toss the bread cubes when you turn the chicken - I needed to add a little broth to the edge of the pan to moisten the cubes of bread. Read More
(5)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/17/2013
For us this needed some celery added to the 'stuffing' which is what is really is. Note - toss the bread cubes when you turn the chicken - I needed to add a little broth to the edge of the pan to moisten the cubes of bread. Read More
(5)
Rating: 4 stars
05/17/2013
For us this needed some celery added to the 'stuffing' which is what is really is. Note - toss the bread cubes when you turn the chicken - I needed to add a little broth to the edge of the pan to moisten the cubes of bread. Read More
(5)
Rating: 5 stars
12/06/2017
I took the reviewers advice and added celery after sautéing it and the onion until the onion was translucent. I also had Mrs Cubbison s traditional seasoned stuffing on hand and used it as my substitution for the bread it was amazing. I will definitely make it again. Thank you Read More
(1)
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