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Nutrition Facts
Serving Size 1 (336g) Recipe makes 4 servings
Calories 735
Calories from Fat 383		(52%)
Amount Per Serving		%DV
	Total Fat 42.6g	65%
	Saturated Fat 12.0g	60%
	Monounsaturated Fat 17.8g
	Polyunsaturated Fat 9.2g
	Trans Fat 0.0g
Cholesterol 187mg		62%
Sodium 563mg		23%
Potassium 606mg		17%
Total Carbohydrate 35.5g		11%
	Dietary Fiber 2.7g	10%
	Sugars 0.2g
Protein 49.9g		99%
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Roast Chicken With Garlic Croutons

Recipe #111820 | 1½ hours | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: EdsGirlAngie
Feb 24, 2005

Simply delicious recipe that I adapted from Susan Herrmann Loomis's "French Farmhouse Cookbook", and a meal on Ed's "please make again" list. I serve this with a huge green salad loaded with tomatoes and cucumbers and top it with the warm, garlicky, chicken-roasted croutons...heaven on a plate.

SERVES 4 -6 (change servings and units)

Ingredients

9 ounces day-old French bread, cut into 1 1/2 inch cubes
3 cloves garlic, peeled & cut in half
1 (3 1/2 lb) whole chickens
sea salt, to taste
black pepper
1 teaspoon dried thyme
1/2 lemon

Directions

1
Preheat oven to 450 degrees F.
2
Squeeze the lemon half into the chicken cavity then generously salt and pepper cavity, sprinkle in the thyme, and place the lemon half inside.
3
Roast chicken, breast side up, at 450 degrees F in a large baking dish for about 50 minutes or until golden and almost cooked through, basting a couple of times.
4
After 50 minutes, add the bread cubes and garlic to the roasting dish and stir around in the drippings a bit; roast for another 10 to 15 minutes, until chicken drumstick is easy to move around.
5
Remove chicken from the baking dish, salt and pepper it to taste, and let it rest on a warm platter, breast side down (to allow juices to settle).
6
Stir croutons and garlic together again (mashing the garlic as little as you go) in the chicken juices/drippings, and return to the oven for another 5 or 10 minutes until they are a deep golden color and crispy.
7
Carve chicken and serve on a platter; surround with the crouton/garlic mixture and drizzle any remaining chicken juices onto the croutons.
8
Croutons are AWESOME served warm on a cool green salad!

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Featured Reviews for This Recipe

From: sugarpea

On Jan 26, 2008

I served it just the way you suggested, Angie. I can't imagine any better way to use those tasty croutons and garlic.

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From: Chef #161249

On Aug 15, 2005

My husband and daughter loved this recipe. The croutons are great!

1 person found this review helpful

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From: Bram

On Jun 26, 2006

Wow, I made this tonight, and it came out extremely good. Nothing was too overpowering, and it all melded together perfectly with meat falling off the bone tenderness. I couldn't find any 3 1/2 pound chickens, so I ended up getting a 6 1/2 pound one. Also, because I can't move the racks in my oven (I live in an apartment) and I think my oven cooks a bit high anyhow, I ended up turning the heat down to 375 instead and cooking for it around about 2 hours, but it was so worth it. My picky husband loved it.

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From: Creation in Hope

On May 16, 2006

I made this for the Summer 2006 Pick A Chef Contest. I just want to say that it was VERY GOOD!!! I made one mistake and I will put it here so others don't do it. I do not like the skin on chicken so I took all of the skin off. Don't do this it turned out a bit dry. It was still VERY GOOD!! I also cooked it when it was thawed out, I don't know if it was that or that I took the skin off, but I had no juice in the bottom of my pan. So I added a can of Chicken Broth and it turned out GREAT!! I would definatly make this again!!!

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