• Cooking Time:
  • Servings: 3-4
  • Preparation Time:


Recipe from Barefoot in Paris: Easy French Food You Can Make at Home.


  • 1 (4 to 5-pound) roasting chicken
  • 1 large yellow onion, sliced
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 lemons, quartered
  • 2 tablespoons unsalted butter, melted
  • 6 cups (3/4-inch) bread cubes (1 baguette or round boule)


  • Preheat the oven to 425 degrees F.
  • Take the giblets out of the chicken and wash it inside and out.
  • Remove any excess fat and leftover pinfeathers.
  • Toss the onion with a little olive oil in a small roasting pan.
  • Place the chicken on top and sprinkle the inside of the cavity with salt and pepper.
  • Place the lemons inside the chicken.
  • Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper.
  • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  • Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.
  • Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
  • Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot.
  • Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
  • Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Place the croutons on a serving platter.
  • Slice the chicken and place it, plus all the pan juices, over the croutons.
  • Sprinkle with salt and serve warm.

Categories: Main Dish  Oven  Poultry 
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