Simple Roast Chicken with Chestnut Breading

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
15 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup chestnuts, shelled and roughly chopped
  • 1 loaf day-old baguette, torn into large pieces
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh savory
  • 2 teaspoons chopped fresh rosemary
  • 4 tablespoons unsalted butter, at room temperature
  • 2 lemons, cut into halves and juiced
  • One 3- to 4-pound whole chicken, trimmed of excess fat
Directions
Watch how to make this recipe.
  • Preheat the oven to 475 degrees F.

  • Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings.

  • In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity.

  • Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.

  • Let the chicken rest for 15 minutes, covered with foil, before serving.


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    Everyday Celebrations