Lex'S Roast Chicken - cooking recipe

Ingredients

3 tablespoons 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 (to taste)
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 French bread, cut into 3/4 inch slices
cooking spray
1 (3 -4 lb) whole chickens, cut up
1/2 teaspoon fresh ground pepper
1/2 teaspoon kosher salt (to taste)
1 lemon, juice of, medium size

Preparation

Preheat oven to 375 degrees.
Saute onions and celery in olive oil over medium heat for about 10 minutes; stirring occasionally.
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.
Spray chicken on both sides with cooking spray; season with pepper and salt.
Layer bread, onion mixture, then chicken in a lightly oiled pan.
Pour lemon juice over chicken (the amount of lemon juice depends upon what you prefer) 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.
Remove from oven and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!