Best Garlic And Thyme Roasted Chicken With Crispy Drippings Croutons Recipes

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GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS



Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons image

Make and share this Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

country bread, ciabatta or other sturdy bread, preferably stale, sliced at least 1/2 inch thick
1 tablespoon extra virgin olive oil, more as needed
2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more as needed
1 (4 -5 lb) chicken, patted dry
1 garlic head, sliced in half horizontally, through the cloves
1 bay leaf
1/2 lemon
1/2 bunch thyme, sprigs

Steps:

  • Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
  • Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
  • Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

Nutrition Facts : Calories 637.8, Fat 45, SaturatedFat 12.4, Cholesterol 207, Sodium 1067.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.1, Protein 52

GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS



Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons image

This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

Country bread, ciabatta or other sturdy bread, preferably stale, sliced at least 1/2-inch thick
1 tablespoon extra virgin olive oil, more as needed
2 teaspoons kosher salt, more as needed
1/2 teaspoon freshly ground black pepper, more as needed
1 4- to 5-pound chicken, patted dry
1 garlic head, sliced in half horizontally, through the cloves
1 bay leaf
1/2 lemon
1/2 bunch thyme sprigs

Steps:

  • Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
  • Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
  • Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.

GARLIC & THYME-ROASTED CHICKEN PARTS WITH MUSTARD CROUTONS



Garlic & Thyme-Roasted Chicken Parts With Mustard Croutons image

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.

Provided by blucoat

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

ROASTED GARLIC & THYME CHICKEN



Roasted Garlic & Thyme Chicken image

Make and share this Roasted Garlic & Thyme Chicken recipe from Food.com.

Provided by English_Rose

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, skin on
3 garlic cloves, crushed
3 sprigs thyme, leaves stripped
2 ounces butter
2 red onions, cut into slim wedges
4 1/2 ounces pancetta, cubed
oil, for roasting
150 g mixed salad greens, dressed to serve

Steps:

  • Heat the oven to 400°F
  • Put the chicken skin-side-up in a small roasting tin.
  • Mix together the garlic, thyme and butter and dot over the chicken.
  • Scatter around the red onions and pancetta and drizzle with oil.
  • Roast for 20 minutes until the chicken has cooked through and the onions are softened.
  • Divide the salad between 4 plates and top with the red onions, pancetta and chicken.

Nutrition Facts : Calories 377.5, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 175, Carbohydrate 6.3, Fiber 0.8, Sugar 2.4, Protein 31

ROAST CHICKEN WITH GARLIC CROUTONS



Roast Chicken With Garlic Croutons image

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.

Provided by EdsGirlAngie

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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!

Nutrition Facts : Calories 1184.4, Fat 44.6, SaturatedFat 12.7, Cholesterol 187.2, Sodium 1283.1, Carbohydrate 123.5, Fiber 5.6, Sugar 5.7, Protein 69.6

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