GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
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
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.
LEMON CHICKEN WITH CROUTONS
Steps:
- Preheat the oven to 425 degrees F.
- Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
- Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
- 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
ROAST CHICKEN WITH CROUTONS AND WILTED GREENS
Tossing the croutons in the flavorful roasted chicken pan juices makes them absolutely irresistible.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet; rub with 2 tablespoons oil. Sprinkle with thyme. Season with salt and pepper. Squeeze lemon into cavity; place inside. Roast chicken until juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 45 to 50 minutes. Transfer to a rimmed platter.
- Place bread on sheet; toss with cooking juices. Season with salt. Bake until croutons are golden, 7 minutes. Pour any accumulated juices from platter into a bowl; add croutons, arugula, 1 tablespoon oil, and vinegar. Season with salt and pepper and toss. Carve chicken and serve with croutons and greens.
Nutrition Facts : Calories 733 g, Fat 37 g, Fiber 2 g, Protein 60 g
ROAST CHICKEN WITH GARLIC CROUTONS
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
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
ROAST CHICKEN WITH CROUTONS AND ONIONS
Fall-of-the-bone dark meat and juicy white meat roast chicken accompanied by onion-roasted croutons which soak up residual juices from the roast, aka nuggets of flavor! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking.
Provided by devin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h55m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
- Preheat oven to 390 degrees F (199 degrees C).
- Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
- Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 9.1 g, Cholesterol 127.6 mg, Fat 13.8 g, Fiber 0.7 g, Protein 44.2 g, SaturatedFat 3.5 g, Sodium 204.6 mg, Sugar 1.4 g
CHICKEN PARMESAN IN CREAM SAUCE
This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!
Provided by Bibi
Categories Cheesy Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
- Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
- Cover a dinner plate or platter with parchment paper.
- Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
- Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
- Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
- Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
- Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
- Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
- Garnish with fresh parsley.
Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg
CHICKEN BAKE WITH GARLIC CROUTONS
Combine chicken, tomatoes, mozzarella and homemade garlic croutons to make this quick and easy one-pot. It's ideal for busy days when you're short on time
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.
- Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.
Nutrition Facts : Calories 440 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.3 milligram of sodium
GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
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
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
CHICKEN CROUTON HOT DISH
This recipe has practically made my mom famous. When she takes it to potluck, it's loved by all who taste it. Whenever she serves it to family, the dish is empty at the end of the meal.-Beth Gramling, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 515 calories, Fat 26g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 1393mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
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QUICK ROAST CHICKEN WITH HERBED CROUTONS - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 minsCategory Whole Chicken
- Preheat the oven to 450 degrees. Using a sharp knife, remove the chicken breast from the bone and split into two breast halves. Separate the legs from the chicken. Starting at the thigh end of the leg, begin scraping the meat away from the bone in a firm pushing motion. Continue this process until you are one 1/2-inch from the end of the bone. It will look like an inside-out chicken leg with a little knuckle just above it. Use your knife to separate the leg from the bone. Turn the meat back inside itself, much like turning an inside-out sock right-side-in. The chicken should be separated into 4 pieces.
- In a large oven-safe sauté pan, heat 4 tablespoons of oil. Season the chicken on all sides with salt and pepper and cook skin side down over moderately high heat until the skin is crisp and golden brown, about 5 minutes. Transfer the pan to the oven and cook until the juices run clear and an instant-read thermometer inserted into the thickest part reads 160°, 20 to 25 minutes.
- Meanwhile, in a large skillet, heat 4 more tablespoons of oil. Add the torn bread and toast over moderately high heat, turning occasionally, until lightly browned on all sides, about 3 minutes. Add 4 tablespoons of the butter, 1 sprig of thyme, 1 sprig of sage, the rosemary, 2 of the garlic cloves and the shallot and cook until the bread is golden brown and the shallot is tender, about 5 minutes more. Transfer the croutons to a platter.
- Remove the chicken from the oven and plate skin side up on top of the croutons. Degrease the leftover juices in the pan and then bring to a boil over moderately high heat. Add the stock and scrape up any bits on the bottom of the pan. Add the remaining 3 sprigs of thyme, 2 garlic cloves and the remaining 8 tablespoons of butter. Cook until the sauce is thick and glossy, about 10 minutes. Season with salt and pepper and pour over the roasted chicken; serve.
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