Engagement Roast Chicken

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 Ina Garten tells the story she heard from the girls at Glamour magazine: every time one of them would make her roast chicken for their boyfriend, she would get engaged!  I may have passed on Ina's trick to a few friends ;)  Ina knows how to turn the volume up on a classic, and I am here to demonstrate.  I have really combined 3 of her recipes into one (here, here and here).  The instructions below are exactly how I prepare my roast chicken.  Mise en place:
Just like any other recipe you need to familiarize yourself with this one before starting.  If you do, this whole roasting a chicken bit is going to be a breeze.  I have absolutely everything I'll need ready before I even unwrap the chicken.  Don't wait until you have a naked chicken in your hands before you remember you forgot to buy onions!

Ingredients:1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered1 whole head garlic, cut in 1/2 crosswise
2 tablespoons white truffle butter, at room temperature
6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Directions: Preheat the oven to 425 degrees F.Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons and garlic inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with olive oil, and sprinkle with salt and pepper.  Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
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. Cover with foil and allow to sit at room temperature for 15 minutes.  
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to10 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. Yum! One last tip: Whether it is dinner for two or you share this special meal with company I always think about serving platters and utensils in advance.  If everything is in it's place there will be nothing left to do but savor a job well done!  Enjoy!