Roast Chicken with Croutons and Onions
Ingredients1 h 55 m servings 349 cals
- 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 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.
Per Serving: 349 calories; 13.8 g fat; 9.1 g carbohydrates; 44.2 g protein; 128 mg cholesterol; 205 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 ...