Prep 15 mins
Cook 50 mins
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.
- 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
- 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.