Lemon Chicken with Croutons

1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
good olive oil
kosher salt
freshly ground black pepper
2 lemons, quartered
2 T. unsalted butter, melted
5-6 sprigs of fresh thyme
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425 degrees F.

Take the giblets out of the chicken and wash it inside and out.  Remove any excess fat and leftover pinfeathers.  Toss the onion with a little olive oil in a small roasting pan.  Place the chicken on top and sprinkle the inside of the cavity with salt and pepper.  Place the lemons inside the chicken.  Pat the outside of the chicken dry with paper towels.  Truss the chicken with cooking twine.  Brush it with the melted butter, and sprinkle with salt and pepper.  Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh.  Cover with foil and allow to sit at room temperature for 15 minutes.  (The onions may burn, but the flavor is good.)

Meanwhile, preheat an oven to 350 degrees F.  Toss bread cubes with olive oil, salt and pepper.  Arrange bread on baking sheets and place in the oven for about 15 minutes.  Stir bread and then continue to toast until croutons are light brown.  Place the croutons on a serving platter.  Slice the chicken and place it, plus all the pan juices, over the croutons.  Sprinkle with salt and serve warm.