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Roast Chicken with Croutons and Onions


"Fall-of-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! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking."
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1 h 55 m servings 349 cals
Original recipe yields 6 servings (1 whole roast chicken)


  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
  2. Preheat oven to 390 degrees F (199 degrees C).
  3. Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
  4. Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.

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Read all reviews 2
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For us this needed some celery added to the 'stuffing' which is what is really is. Note - toss the bread cubes when you turn the chicken - I needed to add a little broth to the edge of the pan ...

I took the reviewers advice and added celery after sautéing it and the onion until the onion was translucent. I also had Mrs Cubbison’s traditional seasoned stuffing on hand and used it as my su...