1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
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. Baste the chicken with the pan juices every 25 - 30 minutes while roasting. If the chicken begins to brown too quickly toward the end of cooking, cover with aluminum foil.
Once the chicken is done roasting, cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
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.