Prep 15 mins
Cook 1 hr 15 mins
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.
- 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
- 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!
Wow, I made this tonight, and it came out extremely good. Nothing was too overpowering, and it all melded together perfectly with meat falling off the bone tenderness. I couldn't find any 3 1/2 pound chickens, so I ended up getting a 6 1/2 pound one. Also, because I can't move the racks in my oven (I live in an apartment) and I think my oven cooks a bit high anyhow, I ended up turning the heat down to 375 instead and cooking for it around about 2 hours, but it was so worth it. My picky husband loved it.
I served it just the way you suggested, Angie. I can't imagine any better way to use those tasty croutons and garlic.
I made this for the Summer 2006 Pick A Chef Contest. I just want to say that it was VERY GOOD!!! I made one mistake and I will put it here so others don't do it. I do not like the skin on chicken so I took all of the skin off. Don't do this it turned out a bit dry. It was still VERY GOOD!! I also cooked it when it was thawed out, I don't know if it was that or that I took the skin off, but I had no juice in the bottom of my pan. So I added a can of Chicken Broth and it turned out GREAT!! I would definatly make this again!!!