Roasted Chicken With Croutons Food

LEMON CHICKEN WITH CROUTONS

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.

ROAST CHICKEN WITH CROUTONS AND ONIONS

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.

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

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.

CHICKEN BAKE WITH GARLIC CROUTONS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.
• Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.

ROAST CHICKEN WITH GARLIC CROUTONS

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!

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS

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.

CHICKEN CROUTON HOT DISH

Steps:

• Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.