Roasted Chicken on French Bread

Ingredients:

• 1/4 cup extra virgin olive oil
• 3 large onions (halved, sliced into half-moons)
• 2 cups celery, sliced
• 2 tsp lemon zest, minced
• 1 3/4 tsp coarse sea or kosher salt
• 1 tsp garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1/4 cup fresh Italian parsley, chopped
• 1 chicken (3-4 lb), butterflied
• 2 TBS extra-virgin olive oil
• 1 tsp freshly round pepper
• 1/2 tsp coarse sea or kosher salt
• 1/2 loaf crusty French bread, sliced 3/4 inches thick
• 1/4 cup fresh lemon juice

Preheat oven to 375°. Lightly oil a 12 inch cast-iron skilet. Saute onions and celery in 1/4 cup oil over medium heat for about 10 minutes, stirring occasionally. Add zest, salt, garlic, pepper, thyme, and red pepper flakes. Continue to saute until onions and celery are soft and translucent, about 5 more minutes. Remove from heat. Stir in parsley and set aside.

Rub chicken on both sides with olive oil; season with pepper and salt.

Layer bread (fit pieces together snugly), onion mixture, and then chicken in lightly oiled pan. Pour lemon juice over the chicken and roast, uncovered, for 1 1/2 hours, or until golden brown (at least 165°). Check for doneness during last fifteen minutes.

Remove from oven; let stand for 10 minutes.

Note: To butterfly the chicken, first remove the backbone with kitchen shears, then flatten it so it's spread out.