INGREDIENTS

  • 1/4 cup extra-virgin olive oil
  • 3 large onions , halved, sliced into half-moons (about 2 lbs)
  • 2 cups celery , sliced
  • 2 teaspoons lemon zest , minced
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic , minced
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup fresh Italian parsley , chopped
  • 1/2 loaf crusty French bread, cut into 3/4 inch slices
  • 2 tablespoons extra-virgin olive oil
  • 1 (3-4lb) whole chickens , butterflied
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon kosher salt

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Saute onions and celery in 1/4 cup oil over medium heat for about 10 minutes; stirring occasionally.
  3. Add zest, salt, garlic, pepper, thyme, and red pepper; continue to saute until onions and celery are soft and translucent, about 5 more minutes; remove from hear. Stir in parsley and set aside.
  4. Rub chicken on both sides with oil; season with pepper and salt.
  5. Layer bread, onion mixture, then chicken in a lightly oiled pan.
  6. Pour lemon juice over chicken and roast, uncovered for 1 1/2 hours, or until golden brown and at least 160-165 degrees. Check for doneness the last 15 minutes.
  7. Remove from oven; let stand for 10 minutes before cutting into quarters. To serve, spoon some bread and vegetables onto each plate and top with chicken.