Roast Lemon Herb Chicken with Pan Roasted Onions and Seasoned Croutons

Make 2 cups of the Garlic, Rosemary and Black Peppercorn Croutons. They can be made earlier in the day or done in the oven during the last 10-15 minutes of roasting time.


  • 1 3- 4 lb. roasting chicken
  • 1 ¼ teaspoons sea salt
  • ½ lemon
  • 1 tablespoon + 1 teaspoon solid duck fat or butter
  • 2 sprigs of rosemary
  • 2 sprigs thyme
  • ¼ teaspoon cracked black pepper
  • 6 medium yellow onions, sliced in large wedges
  • I cup white vermouth (dry white wine is fine)
  • 2 cups of seasoned croutons


Time: 2 hours
  • The night before you plan to roast the chicken, pat it dry with paper towels.
  • Sprinkle ¼ teaspoon of flaky sea salt in the cavity and 1 teaspoon over the skin.
  • Put it on a plate, loosely covered. Set it on the bottom shelf of the fridge. This will guarantee crispy skin on your roast chicken.
  • Preheat the oven to 375° F. Place the rack in the center of the oven.
  • Take the chicken out of the fridge ½ hour before roasting.
  • Rub the cavity with 1/2 of the lemon and leave it inside.
  • Put a teaspoon-sized knob of duck fat inside along with the herbs. Truss the bird if you will. Rub it all over with the remaining duck fat.
  • Sprinkle on the black pepper.
  • Put the onions in a lightly oiled roasting pan. Salt them. Pour the vermouth over them.
  • Lay the chicken on its side on top of the onions. Baste the side facing up and roast for ½ hour. Turn it on its other side, baste it and roast for ½ hour. Turn it breast side up and baste and roast for ½ hour more.
  • Pull it from the oven when the thermometer inserted where the thigh meets the body reads 160°.
  • Remove the chicken from the pan onto a cutting board. Let it rest for 10 minutes. Carve.
  • Place the croutons and onions onto a serving platter.
  • Stir the mustard into the jus. Pour some of the jus over the croutons.
  • Place the chicken on top of the croutons and pass.
  • Serve the remaining jus on the side.
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