Roast Chicken

I've wanted to make roast chicken for years, but it seemed like every time I went to the store to buy a roaster, I always talked myself out of it. Until July 12--my wedding anniversary.

I've watched enough Barefoot Contessa to know I wanted to use one of her recipes, and let me tell you...it didn't disappoint. The chicken was delicious! I left out the bread cubes and served it with roasted veggies instead. I also couldn't find kitchen twine anywhere (truly, three stores later...), so I opted for natural hemp instead (thank you, JoAnn's). I also added a few sprigs of fresh rosemary to the cavity. Yum!

Lemon Chicken with Croutons
Barefoot Contessa (Barefoot in Paris)

1 (4- to 5-pound) roasting chicken
1 large yellow onion, sliced
olive oil
salt
pepper
2 lemons, quartered
2 Tbsp. butter, melted
6 cups bread cubes

Preheat oven to 425 degrees. Toss the onion with a little olive oil and place in a small roasting pan. Place the chicken on top and sprinkle the inside with salt and pepper. Place the lemons (and rosemary) inside the chicken. Pat the outside dry, brush with melted butter and sprinkle with salt and pepper. Tie the legs together and tuck the wings under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear between the leg and thigh. Cover with foil and let rest for 15 minutes.

For bread cubes: Heat a large saute pan with 2 Tbsp. olive oil until very hot. Lower the heat to medium-low and saute the cubes until nicely browned, 8 to 10 minutes. Add more oil as needed and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Enjoy!