Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons

Name: Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons
Total time: 1 min
Ingredients: Country bread, ciabatta or other sturdy bread, preferably stale, sliced at least 1/2-inch thick; 1 tablespoon extra virgin olive oil, more as needed; 2 teaspoons kosher salt, more as needed; 1/2 teaspoon freshly ground black pepper, more as needed; 1 4- to 5-pound chicken, patted dry; 1 garlic head, sliced in half horizontally, through the cloves; 1 bay leaf; 1/2 lemon; 1/2 bunch thyme sprigs

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Total: 1 hours, 25 minutes

Servings: 4

Cost: $9.60 /serving

Author : Melissa Clark

chicken country bread dairy free

Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons

Ingredients

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Country bread, ciabatta or other sturdy bread, preferably stale, sliced at least 1/2-inch thick1 tablespoon extra virgin olive oil, more as needed2 teaspoons kosher salt, more as needed1/2 teaspoon freshly ground black pepper, more as needed1 4- to 5-pound chicken, patted dry1 garlic head, sliced in half horizontally, through the cloves1 bay leaf1/2 lemon1/2 bunch thyme sprigs

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Instructions

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Step 1

Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.

Step 2

Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.

Step 3

Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.