Ingredients: |
Ingredients: 1 - 4 to 5 lb.. roasting chicken
1 large yellow onion, sliced
good olive oil
kosher salt
ground black pepper
2 lemons, quartered
2 tablespooons unsalted butter, melted
6 cups bread cubes (3/4 inch)
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Directions: |
Directions:Preheat the oven to 425º.
Take the giblets of of thechicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with alittle olive oil in a small roasting pan. Place the chiken on top and sprinkle the inside of the cavit with salt and pepper. Placee the lemons inside the chicken. Pat the outside of the cchicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together iwth kitchen striing and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (Onions may be burned, but flavor is ok.)
Meanwhile heat a large saute pan with 2 tablelspoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm. |
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