Chicken Roasted to Perfection with Croutons and Onions

Ingredients 0/8

Step 1

Rins the chicken and patting it dry with paper towels. Let it sit out for a bit to come up to room temperature while you preheat your oven to 390°F (about 200°C). Next, rub olive oil all over the outside of the chicken, then season the skin and inside the cavity generously with salt. Sprinkle some black pepper and chopped rosemary on the skin for extra flavor.

Step 2

Stuff the cavity with a couple of onion chunks, some pieces of French bread, and a whole sprig of rosemary. Place the chicken in a cast iron skillet and scatter the remaining onion and bread chunks around it. Squeeze fresh lemon juice over everything to brighten the flavors.

Step 3

Pop the skillet into the oven and roast the chicken for 30 minutes. After that, carefully flip the bird so the breast side is down and roast for another 30 minutes. Then, turn it back over breast side up and roast for an additional 30 minutes, or until the skin is nicely browned and the juices run clear. To be sure it’s cooked through, check that the thickest part of the thigh reads at least 160°F on an instant-read thermometer.

Step 4

Once it’s done, let the chicken rest for 5 to 10 minutes before carving. Serve it up with the roasted onions and bread cubes for a simple, delicious meal.