Roasted Chicken With Croutons Food

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ROAST CHICKEN WITH GARLIC CROUTONS



Roast Chicken With Garlic Croutons image

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.

Provided by EdsGirlAngie

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 450 degrees F.
  • Squeeze the lemon half into the chicken cavity then generously salt and pepper cavity, sprinkle in the thyme, and place the lemon half inside.
  • 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.
  • 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.
  • 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).
  • 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.
  • Carve chicken and serve on a platter; surround with the crouton/garlic mixture and drizzle any remaining chicken juices onto the croutons.
  • Croutons are AWESOME served warm on a cool green salad!

Nutrition Facts : Calories 1184.4, Fat 44.6, SaturatedFat 12.7, Cholesterol 187.2, Sodium 1283.1, Carbohydrate 123.5, Fiber 5.6, Sugar 5.7, Protein 69.6

LEMON CHICKEN WITH CROUTONS



Lemon Chicken with Croutons image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 3 to 4 servings

Number Of Ingredients 8

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 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Steps:

  • 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, 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, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
  • 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. 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.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS



Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons image

Make and share this Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

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 -5 lb) chicken, patted dry
1 garlic head, sliced in half horizontally, through the cloves
1 bay leaf
1/2 lemon
1/2 bunch thyme, sprigs

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 637.8, Fat 45, SaturatedFat 12.4, Cholesterol 207, Sodium 1067.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.1, Protein 52

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS



Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons image

This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

ROAST CHICKEN WITH CROUTONS AND ONIONS



Roast Chicken with Croutons and Onions image

Fall-of-the-bone dark meat and juicy white meat roast chicken accompanied by onion-roasted croutons which soak up residual juices from the roast, aka nuggets of flavor! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking.

Provided by devin

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h55m

Yield 6

Number Of Ingredients 8

1 (4 pound) whole chicken
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 large rosemary sprig, leaves stripped and finely chopped
1 large white onion, cut into 1-inch chunks
2 cups cubed French bread
1 large whole rosemary sprig
¼ lemon, juiced

Steps:

  • Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
  • Preheat oven to 390 degrees F (199 degrees C).
  • Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
  • Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.

Nutrition Facts : Calories 348.6 calories, Carbohydrate 9.1 g, Cholesterol 127.6 mg, Fat 13.8 g, Fiber 0.7 g, Protein 44.2 g, SaturatedFat 3.5 g, Sodium 204.6 mg, Sugar 1.4 g

LEMON CHICKEN WITH CROUTONS



Lemon Chicken With Croutons image

This is the essence of French country cooking. A simple roast chicken is sliced onto a bed of warm croutons so they soak up all those delicious juices. How good is that? In my opinion, roast chicken in any way shape or form can't be beat...

Provided by MarieRynr

Categories     Whole Chicken

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 (4 lb) roasting chickens
1 large yellow onion, sliced
olive oil
salt
fresh ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups bread cubes, 3/4 inch (1 baguette or round boule)

Steps:

  • Remove the giblets from the chicken and wash it inside and out.
  • Remove any excess fat and pinfeathers.
  • Toss the onion with a little olive oil in a small roasting pan.
  • Place the chicken on top and sprinkle with the salt and pepper inside.
  • Place the lemons inside the chicken.
  • Pat the outside of the chicken dry with paper towel, brush with the melted butter, and sprinkle with more 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, heat a large saute pan with 2 TBs of olive oil until very hot.
  • Lower the heat to medium low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes.
  • Add more olive oil as needed, and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
  • Place the croutons on a serving platter.
  • Slice the chicken and place it, with all the pan juices, over the croutons.
  • Sprinkle with salt and serve warm.

Nutrition Facts : Calories 1129.1, Fat 72.1, SaturatedFat 23.1, Cholesterol 305.5, Sodium 627.2, Carbohydrate 43.7, Fiber 3.6, Sugar 6.1, Protein 73.4

GARLIC & THYME-ROASTED CHICKEN PARTS WITH MUSTARD CROUTONS



Garlic & Thyme-Roasted Chicken Parts With Mustard Croutons image

This easy and delicious recipe is from Melissa Clark's new cookbook, "In the Kitchen with A Good Appetite". The drippings from the chicken add a fabulous flavour to the bread underneath which crisps while roasting. Serve with a salad or vegetable for a complete meal. NOTE: You must use a heavy-bottomed roasting pan. No aluminum--you'll just end up burning the bread.

Provided by blucoat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

country bread, ciabatta or other sturdy bread, preferably stale and sliced 1/2 inch thick
Dijon mustard, as needed
extra virgin olive oil, as needed
1 1/2 teaspoons kosher salt, more as needed
1 (4 -5 lb) chicken, cut into 8 serving pieces, rinsed and patted dry
1 head garlic, separated into cloves (but not peeled)
1 bay leaf, torn into pieces
1/2 bunch thyme, sprigs

Steps:

  • Preheat oven to 425°F Lay the bread slices in the bottom of a heavy-duty roasting pan in one layer. Brush with mustard, drizzle liberally with olive oil and sprinkle with salt and pepper.
  • Season the chicken all over with salt and pepper and place the pieces on the bread, arranging the white meat in the center and the dark meat and wings around the sides. Scatter the garlic cloves, bay leaf, and thyme over the chicken and drizzle everything with more oil (take care to drizzle the garlic cloves).
  • Roast the chicken until it's lightly browned and the thigh juices run clear when pricked with a knife, about 50 minutes. If you like, you can crisp the skin by running the pan under the broiler for a minute, though you might want to rescue the garlic cloves before you do so they don't burn (if you don't plan to eat them, it doesn't matter so much). Serve the chicken with pieces of bread from the pan.

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