Roast Chicken with Croutons and Wilted Greens

Rating: 3.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Everyday Food, March 2010

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Recipe Summary test

prep:
15 mins
total:
1 hr
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Martha Stewart Member
Rating: 5 stars
09/23/2015
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.
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