Chicken on Garlic Croutons Recipe

How to make Chicken on Garlic Croutons? Crispy, crunchy garlic croutons form a bed for this succulent roasted chicken. Brown the croutons just before serving and, for the crunchiest results, don’t reheat leftovers in a microwave oven. Recipe makes about 4 servings. Follow this directions for this easy chicken recipe:

CHICKEN ON GARLIC CROUTONS RECIPE



INGREDIENTS :
2 cups (½ inch) Croutons
1 whole chicken (3 to 4 pounds)
2 large yellow onions, thinly sliced
¼ cup extra-virgin olive oil, divided
1½ teaspoons salt, divided
½ teaspoon freshly ground black pepper
1 to 2 teaspoons herbes de Provence
1 fresh lemon, quartered
2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil
2 tablespoons hot water
1 garlic clove, minced

DIRECTIONS :

1. Prepare the croutons; set aside. Place a rack in the middle of the oven. Preheat the oven to 400°F. Generously grease a roasting pan. Remove giblets and pin feathers and wash chicken inside and out. Cut off all excess fat with kitchen scissors or a sharp knife. Tuck wing tips behind bird. Toss onions with 1 tablespoon olive oil in roasting pan. Place chicken on onions and sprinkle cavity with half of salt and pepper. Place lemons inside chicken. Pat chicken dry with paper towels, brush with melted butter, and sprinkle with 1 teaspoon salt, ¼ teaspoon pepper, and the herbes de Provence. Add hot water to bottom of pan.

2. Roast 1 hour 15 minutes to 1½ hours, basting occasionally with pan juices, or until skin is browned. The chicken is done when the juices run clear when the thigh is pierced and the temperature in the thickest part of the thigh and the thickest part of the breast is 170°F on an instant read thermometer. Remove pan from oven and let chicken stand, covered, on a wire rack for 15 minutes.

3. While chicken roasts, in a large nonstick skillet, heat remaining 3 tablespoons of oil and minced garlic over medium heat. Toss bread cubes in skillet in oil to coat thoroughly. Cook bread cubes, turning frequently, until nicely browned and crunchy, about 10 to 12 minutes.* Watch carefully and add more olive oil, if needed. Sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.

4. Place croutons on serving platter and put roasted sliced onions on top. Slice chicken and place it on onions. Pour pan juices over chicken and croutons. Sprinkle with additional salt and pepper, if desired, and serve hot. Refrigerate any leftovers for up to 3 days.

Small tip for recipe As an alternative to pan-roasted croutons, toss them in olive oil and garlic and bake on a parchment lined 13x9 inch baking sheet at 350°F. Turn croutons once to promote even browning. Sprinkle with remaining ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Serve immediately.