1 - 4 pound roasting chicken
1 bunch of thyme
5 large sweet onions – cut into six pieces each 15 large cloves of garlic 2 tablespoons olive oil Sea salt and freshly ground black pepper 8 garlic croutons (see recipe)
Fresh thyme for garnish Garlic croutons: Baguette of French bread 2 garlic cloves cut into 1-inch slices 2 tablespoons olive oil

Preheat oven to 400 degrees. Season chicken with salt and pepper inside and out and put the thyme in the cavity of the chicken. Scatter the onions and the garlic on the bottom of the roasting pan and place the chicken on top of the onions and garlic.



Roast the chicken, uncovered, for about 1 hour and 15 minutes or until the internal temperature of the chicken reaches 170 degrees.

Remove the pan from the oven and place the chicken on a cutting board with side wells, to catch the juices as it rests. Reduce the temperature to 250 degrees and place the roasting pan back in the oven to continue to caramelize the onions – about 10 to 15 minutes. The onions will be slightly crisp and almost melted.



Garlic croutons: slice the French bread into 1/2-inch slices and brush with olive oil - rub with the garlic pieces. Toast the croutons in a pre-heated 350 degree oven until golden brown - turn over and continue to toast until golden on both sides.