Lex'S Roast Chicken

• 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

1. Preheat oven to 375 degrees.
2. Saute onions and celery in olive 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. Spray chicken on both sides with cooking spray; season with pepper and salt.
5. Layer bread, onion mixture, then chicken in a lightly oiled pan.
6. 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.
7. Remove from oven and serve, spoon some bread and vegetables onto each plate and top with chicken. Enjoy!

extra virgin olive oil, onions, celery, lemon zest, kosher salt, garlic, fresh ground pepper, thyme, red pepper, fresh italian parsley, bread, cooking spray, whole chickens, fresh ground pepper, kosher salt, lemon

Taken from www.food.com/recipe/lexs-roast-chicken-257759 (may not work)