Roast Chicken with Crutons and Onions


"fall off the bone dark meat and juicy white meat roast chicken accompanied by onion roasted croutons which soak up residual juices from the roast, aka nuggets of flavor"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. rinse and pat dry chicken, let rest on counter to allow to reach room temp.
  2. preheat oven to 390 degrees
  3. coat chicken in olive oil and generously salt inside and out of chicken, finely chop rosemary about 1/2 tablespoon worth and rub onto the outside of chicken along with pepper
  4. place in a cast iron skillet, fill with the remaining rosemary sprig, and several 1" chunks of onion and bread.
  5. spread the remaining onion chunks and bread cubes around the chicken in the pan and squeeze 1/4 of a lemon over the top of it all and place in the oven for 30 minutes
  6. after 30 minutes, remove the skillet and flip the chicken, turning breast side down place back in oven and bake for 30 more minutes
  7. remove once more from oven and flip chicken again so that it is breast side up and bake for 30 more minutes
  8. remove after baking a total of 90 minutes
  9. let rest 5-10 minutes and slice to serve, be sure to scoop out all of the onion and bread chunks and they are filled with delicious flavor that adds great texture and flavor to the meal
  10. serve with salad or greens to your liking


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