1/2 cup Extra Virgin Olive Oil
3 large Onions halved, sliced into — half moons
2 cup Celery — sliced
2 teaspoons Lemon zest
1 3/4 teaspoons Sea salt
1 teaspoons Garlic — minced
1/2 teaspoons Black pepper — freshly ground
1/2 teaspoons Thyme — dried
1/2 teaspoons Red pepper flakes
1/4 cup Italian Parsley — chopped
2 tablespoons Olive Oil — Extra Virgin
1 3 to 4 pound Chicken — butterflied
1 teaspoons Black pepper — freshly ground
1/2 teaspoons Sea salt
1/2 baguette French bread — 3/4″ slices
1/4 cup Lemon Juice — fresh

Preheat oven to 375F. Saute onions and celery in 1/4 cup oil over medium
heat for about 10 minutes, stirring occasionally. 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 heat. Stir in
parsley and set aside. Rub chicken on both sides with oil; season with
pepper and sat. Layer bread, onion mixture, then chicken in a lightly
oiled pan. Pour lemon juice over chicken and roast, uncovered for 1 1/2
hours, or until golden brown and at least 160F. check for doneness the
last 15 minutes. Remove from oven, let stand for 10 minutes before cutting
chicken into quarters. To serve, spoon some bread and vegetables onto each
plate and top with chicken.

Recipe Notes
I did this once with chicken pieces but it’s really better with the
butterflied chicken. That way more of the “stuffing” is covered and
absorbs the juices.

I like to use small kosher birds or organic birds and if they are
really small I use two. I have the butcher butterfly the birds and
remove the backbone.