Ingredients
- 1 large yellow onion, thickly sliced
- One 4- to 5-pound roasting chicken
- 2 small lemons, quartered
- 2 tablespoons unsalted butter, melted
- 6 cups bread cubes, each 3/4 inch thick, from a baguette, boule, or other artisanal loaf
- 2 tablespoons olive oil, plus more for the onions
- 1/2 teaspoon kosher or sea salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
Preparation
Step 1
Preheat the oven to 425°F (218°C).
Toss the onion with a little olive oil in a small roasting pan. Remove the giblets from the chicken and discard or reserve for another use. Rinse the chicken inside and out, pat the chicken dry, and place it on the onions in the roasting pan. Sprinkle the inside of the cavity with salt and pepper to taste and cram the lemons into the cavity. Brush the chicken skin with the melted butter and sprinkle with generous amounts of salt and pepper to taste. Tuck the wing tips under the body of the chicken and, if desired, tie the legs together with kitchen string.
Roast the chicken for 1 1/4 to 1 1/2 hours, until the juices run clear when you make a slit between the leg and the thigh with the tip of a sharp knife. Loosely cover the chicken with foil and let it rest at room temperature for 15 minutes.
Meanwhile, heat the 2 tablespoons olive oil in a large skillet over medium-high until very hot. Lower the heat to medium-low, add the bread, and cook, tossing frequently and adding more oil if needed, until golden brown, 8 to 10 minutes. Sprinkle the bread with the 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Carve the chicken and place it on the croutons. Spoon the pan juices over the chicken. Taste and, if desired, sprinkle with salt. Serve warm.
-Ina Garten