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Roast Chicken with Croutons and Wilted Greens


Tossing the croutons in the flavorful pan juices makes them absolutely irresistible.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2010


  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • Coarse salt and ground pepper
  • 1 lemon, halved
  • 1 loaf crusty white bread (8 ounces), torn into chunks
  • 1 bunch arugula (12 ounces)
  • 2 teaspoons red-wine vinegar


  1. 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.

  2. 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.

Reviews Add a comment

  • kathyurbanoroc
    23 SEP, 2015
    I'm baffled by the 3 star review before mine. This recipe is fabulous and is similar to Ina Garten's roast chicken with croutons. I love the addition of the greens here. These croutons are so good! Decadent and flavorful. If you like bread ( understatement) you will LOVE this recipe. Chicken turned out perfect.