For extra crispy skin, you can dry brine the chicken overnight: Season generously with salt and leave uncovered in the refrigerator. Don't overcrowd the pan. If necessary, use a larger skillet or roasting pan to ensure even browning. Serve with lemon wedges and a fresh green salad for a complete and balanced meal.
Roast Chicken with Croutons and Onions
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PREP TIME20 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 55 mins
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SERVING6 People
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VIEWS12
Experience the ultimate comfort food: a perfectly roasted chicken with unbelievably tender meat, accompanied by golden, onion-infused croutons that capture every savory drop. These croutons transform into delectable flavor bombs that will elevate your dining experience. A simple green salad makes it a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol128 mg
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Fiber1 g
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Protein44 g
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Saturated Fat4 g
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Sodium205 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepAllow chicken to sit at room temperature for 30 minutes. Preheat oven to 390 degrees F (199 degrees C). (30 minutes)
02
StepRinse chicken and pat it completely dry with paper towels. This is key for crispy skin! (5 minutes)
03
StepRub olive oil all over the outside of the chicken. Season generously with salt, black pepper, and chopped rosemary, ensuring even coverage. Season the inside of the cavity with salt as well. (5 minutes)
04
StepStuff the cavity with 2 or 3 chunks of onion, some bread cubes, and the whole rosemary sprig. (5 minutes)
05
StepPlace chicken in a cast iron skillet or roasting pan. Arrange the remaining onion and bread chunks around the chicken. Squeeze lemon juice evenly over the chicken, onion, and bread. Drizzle everything with a bit more olive oil. (5 minutes)
06
StepRoast in the preheated oven for 30 minutes, then flip the chicken breast-side down. Roast for another 30 minutes. (60 minutes)
07
StepFlip the chicken breast-side up and continue roasting for an additional 30 minutes, or until the skin is deeply golden brown and the juices run clear when a thigh is pierced with a fork. A meat thermometer inserted into the thickest part of the thigh should read at least 160 degrees F (70 degrees C). (30 minutes)
08
StepLet the chicken rest for 10 minutes before carving and serving with the roasted onion and bread cubes. (10 minutes)
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Josue Stoltenberg
Jun 19, 2025This recipe is a winner! The croutons are amazing. - Sarah M.
Tremaine Christiansen
Jun 14, 2025This recipe is now a staple in our house. Thanks for sharing! - Brian T.
Katarina Feil
Jun 13, 2025The chicken was so moist and flavorful. I will definitely be making this again. - Emily K.
Myrtice Parisianbrekke
Jun 12, 2025I used sourdough bread for the croutons, and it was delicious! - Jessica P.
Clifford Cummerata
Jun 11, 2025The lemon juice really brightens up the flavor of the chicken. - Michael S.
Alena Volkman
Jun 8, 2025My family loved this! I added some garlic cloves to the pan for extra flavor. - John B.
Axel Yundt
Jun 7, 2025Be sure to use a large enough skillet to fit the chicken and all the croutons and onions. - Ashley R.
Ashlynn Labadie
Jun 6, 2025Easy to follow and the results were fantastic. The best roast chicken I've ever made! - David L.