|
|
|
|
Serves: 4 to 5
1
(4 to 5 pound) roasting chicken
1 large yellow onion, sliced
olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2
tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes
Preheat oven to 425 degrees.
Take the giblets out of the chicken
and wash it inside and out. Remove any excess fat. Toss the onion with a little
olive oil in a small roasting pan. Place the chicken on top and sprinkle the
inside of the cavity with salt and pepper. Place the lemons inside the chicken.
Pat the outside of the chicken dry with paper towels, brush it with the melted
butter, and sprinkle with salt and pepper. Tie the legs together with kitchen
string 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. Meanwhile, heat a large sauté pan with 2 tablespoons of olive
oil until very hot. Lower the heat to medium-low and sauté 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.
