Preparing for my week is something that I really want to become more intentional about. Between working full time, managing the blog, and making time for myself, I don’t really prepare for the week in the way I would like to especially when it comes to eating. You would think that because I’m always cooking that this would be a no brainer but it’s not always the case. Most weeks I’m ordering take out at least twice a week and I always order the same thing: roast chicken, salad, and collard greens. So it’s March 1st and let’s just say I’m going to do better this month with planning and preparing my weekly meals starting with this Roast Chicken and Marinated Onions Salad.

The roast chicken is pretty much the same as the Spatchcocked (Butterflied) Roast Chicken. It’s easy to make and always tender and juicy.

If you have never had the Marinated Red Onions MAGIC ELIXIRS from No Crumbs Left then you are in for a savory treat! These red onions are marinated in EVOO, oregano, red wine vinegar, and balsamic vinegar. They’re perfect with salads, topped on steaks or chicken, and even great on charcuterie boards. I honestly have not found any savory dish that these onions don’t compliment.

I cannot have a salad without buttery seasoned croutons and in my opinion, homemade is always better. The croutons for this salad are simple, crunchy, and seasoned well to add just enough flavor to the salad. To finish the salad off I like to drizzle the onion marinade over the salad but you can add any other dressing you like.

How to make this Roast Chicken and Marinated Onions Salad

Marinated Onions

Thinly slice the red onion and place in a small bowl.
In a separate bowl, stir the olive oil, red wine vinegar, balsamic vinegar, and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.
Let sit on the counter at room temperature to marinate for 12 hours before using.

Preparing the Chicken

Preheat the chicken to 350°. Rinse the chicken off and place chicken breast-side down with the wings facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine. Open the rib cage and use a heavy chefs knife to score down the sternum. Flip the chicken over with the breast side up and using the palm of your hand, push firmly over the breast bone so the chicken lays completely flat.
Transfer the chicken to a roasting pan and use your fingers to separate the skin and create pockets. Tuck 2 pieces (tbsp) of butter underneath the skin on the chicken breast, on both sides. Coat the chicken in the olive oil and rub the spices onto the chicken on both sides.
Lay the chicken open side down on your roasting pan and roast for 20 minutes on 350° degrees and then continue to roast on 400° degrees for 45 minutes. Insert an instant-read thermometer into the thickest part of the chicken, once the internal temperature registers 160°, it should be done and the skin should be crispy. Remove the chicken and let it rest for 10-15 minutes before cutting.

Herbes De Provence Croutons

Preheat the oven to 375° and place the cubed pieces of bread into a large bowl and drizzle the olive oil over the bread. Season with Herbes De Provence, garlic powder, salt, and pepper. Mix the seasonings into the bread (might want to use your hands). Transfer your bread pieces into a cooking sheet and bake for 12 minutes.

Assemble your salad

In a bowl or serving plate add your romaine lettuce and any other lettuce you like. Top the lettuce with the marinated onions, herbes de provence croutons, parmesan cheese, and fresh cracked pepper. Spoon the marinade over the salad and serve with the roast chicken.