Name: Roasted Chicken with Croutons
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 4 servings
Ingredients: One 4- to 5-pound roaster chicken; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon garlic powder; 6 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 head garlic, sliced in half; 1/2 medium yellow onion; 1 baguette; 3 tablespoons unsalted butter, at room temperature; 1/2 cup low-sodium chicken broth; 2/3 cup white wine; 1/3 cup chicken stock; 4 tablespoons unsalted butter, cut into tablespoon pieces; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh thyme; Kosher salt and freshly ground black pepper; Dijon mustard, as needed; Bistro Salad, recipe follows; 1 head Bibb lettuce, torn into bite-size pieces; Handful of chopped mixed fresh herbs, such as chives, tarragon and parsley (about 1/4 cup); 3 tablespoons extra-virgin olive oil; 2 tablespoons champagne vinegar; 2 tablespoons minced shallots; 1 teaspoon Dijon mustard; 3/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Directions

Watch how to make this recipe.

For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Pour a1/4 cup of broth into the skillet. Roast the chicken for an hour, then add the remaining 1/4 cup of broth and turn the oven temperature down to 375 degrees F. Continue roasting until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, 15 to 20 minutes more. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.

Bistro Salad:

Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

This recipe has been updated and may differ from what was originally published or broadcast.

Roasted Chicken with Croutons

Ingredients

Chicken:

Pan Sauce:

Serving:

Bistro Salad:

Directions

Bistro Salad:

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