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Roast Chicken and Marinated Onions Salad

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  • Author: Jaylynn Little
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American


The perfect salad and roast chicken for weekday lunch and dinner. Made with marinated onions, homemade croutons, and tender roast chicken.


Units Scale

The Marinated Onions

  • 1 small red onion
  • 3/4 cup extra virgin olive oil
  • 1 Tbsp dried oregano (not ground)
  • 1 Tbsp red wine vinegar
  • 1 to 2 teaspoons of high-quality balsamic vinegar

The Roast Chicken

  • 1 young whole chicken ( about 4 lbs)
  • 4 tbsp butter, sliced
  • 2 tbsp olive oil
  • 2 and 1/2 tsp salt
  • 2 tsp garlic powder
  • 2 and 1/2 tsp smoked paprika
  • 1 tbsp Herbes De Provence

Herbes De Provence Croutons

  • 1 loaf of fresh bread cut into 3/4 inch cubes
  • 1/3 cup olive oil
  • 1 tbsp Herbes De Provence
  • 1 and 1/2 tsp garlic powder
  • 1 and 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper

Romain lettuce

Parmesan cheese

Fresh cracked black pepper


Marinated Onions

  1. Thinly slice the red onion and place in a small bowl.
  2. 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.
  3. Let sit on the counter at room temperature to marinate for 12 hours before using. They will keep for 2-3 days unrefrigerated.

Preparing the Chicken

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. In a bowl 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.


The marinated onions will keep for 2-3 days. Double the recipe if needed.

The croutons will stay fresh in an air tight bowl for up to 3 days.