Roast Chicken with Croutons and Onions
French bread and onion slices surround a whole roast chicken cooked in a cast iron skillet, catching the mouthwatering drippings. Serve the sliced chicken meat along with the onion and bread cubes.
Chicken should be thoroughly rinsed, dried with paper towels, and allowed to warm up.
Set oven to 390 degrees Fahrenheit (199 degrees C).
Rub olive oil all over the chicken’s exterior, and liberally salt the skin and cavity inside.
Chicken skin should be rubbed with black pepper and chopped rosemary.
Place a whole rosemary sprig, two or three onion chunks, and French bread inside the cavity.
Squeeze lemon juice over the chicken, onion, and bread cubes after placing the chicken in a cast-iron skillet with the remaining onion and bread chunks.