Roast Chicken With Garlic Croutons

• 1 whole chicken (about 4 pounds)
• Kosher salt and freshly ground black pepper
• 5 carrots, peeled and cut into 3-inch lengths
• 3 shallots, peeled and halved lengthwise
• 1 head garlic, halved
• 1 lemon, halved
• 3 tablespoons extra-virgin olive oil
• 6 ounces crusty bread torn into 1-inch pieces
• Chopped parsley, for serving

1. Season chicken generously with salt and pepper. Chill, covered, overnight.
2. Let chicken stand at room temperature for 1 hour. Preheat oven to 450u0b0F. Toss carrots and shallots with 2 tablespoons oil and season with salt and pepper; arrange in an even layer in the center of a large roasting pan to create a rack for the chicken. Pat chicken dry; rub with remaining 1 tablespoon oil, tie legs with twine, and place over vegetables in roasting pan. Add garlic and lemon halves to pan. Roast 25 minutes.
3. Reduce oven temperature to 375u0b0F; cook, flipping vegetables once, until vegetables are tender and chicken is golden brown and a meat thermometer inserted into the the thickest part of the breast registers 155u0b0F, 30 to 40 minutes. Transfer carrots and shallots to a serving platter; squeeze with lemon juice. Transfer chicken to a cutting board to rest.
4. Squeeze garlic cloves from skins and mash into a paste. Toss with bread cubes in pan juices and season lightly with salt and pepper; spread into an even layer. Bake, tossing once, until golden and crisp, 9 to 12 minutes.
5. To serve, carve chicken and arrange on platter. Scatter croutons around chicken and serve sprinkled with parsley.

chicken, kosher salt, carrots, shallots, garlic, lemon, extravirgin olive oil, crusty bread, parsley

Taken from food52.com/recipes/81861-roast-chicken-with-garlic-croutons (may not work)