Description
Ina Garten’s roast chicken with croutons brings rustic French comfort to home kitchens. Crisp bread cubes soak up rich pan juices, creating a simple yet elegant meal perfect for family gatherings.
Ingredients
Scale
- 1 roaster chicken (4–5 lbs / 1.8–2.3 kg)
- 3 tbsps unsalted butter, at room temperature
- 4 tbsps unsalted butter, cut into tbsp pieces
- 1 head garlic, sliced in half
- ½ medium yellow onion
- 1 baguette
- ½ cup low-sodium chicken broth
- ⅔ cup white wine
- ⅓ cup chicken stock
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- Dijon mustard, as needed
- 1 head Bibb lettuce, torn into bite-size pieces
- ¼ cup chopped mixed fresh herbs (chives, tarragon, parsley)
- 3 tbsps extra-virgin olive oil
- 2 tbsps champagne vinegar
- 2 tbsps minced shallots
- 1 tsp Dijon mustard
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Preparation: Position cast-iron skillet in oven, heating to 425°F (218°C) for 5 minutes to create an intense, even cooking surface.
- Chicken Preparation: Thoroughly pat chicken dry with paper towels, then generously season entire surface with kosher salt, black pepper, and garlic powder, ensuring complete flavor coverage.
- Aromatic Infusion: Stuff chicken cavity with fresh thyme, rosemary sprigs, whole garlic cloves, and quartered onion to enhance internal flavor profile.
- Crouton Foundation: Slice baguette diagonally into 2-inch thick pieces, spreading unsalted butter generously on one side to create crispy, caramelized bread platforms.
- Roasting Assembly: Remove searing hot skillet from oven, arrange buttered baguette slices with buttered-side down, then carefully place seasoned chicken atop bread, covering completely.
- Liquid Integration: Pour chicken broth into skillet to maintain moisture and prevent burning, then roast at 425°F (218°C) for 1 hour until skin turns golden and crispy.
- Final Cooking Stage: Reduce oven temperature to 375°F (190°C), add remaining broth, and continue roasting 15-20 minutes until internal chicken temperature reaches 165°F (74°C).
- Resting and Sauce Creation: Remove chicken, tent with foil for 10 minutes to redistribute juices, then deglaze skillet with white wine on stovetop, scraping browned bits.
- Sauce Refinement: Incorporate chicken stock and accumulated juices, gradually whisk in cold butter until sauce becomes glossy, seasoning with fresh herbs, salt, and pepper.
- Serving Presentation: Carve roasted chicken, plate alongside crispy baguette slices, drizzle with pan sauce, and accompany with Dijon mustard and bistro salad.
Notes
- Prep the Chicken Thoroughly: Use paper towels to completely dry the chicken, removing all moisture to ensure perfect golden-brown crispy skin during roasting.
- Master the Seasoning Technique: Create an even, generous coating of seasoning mixture across the entire chicken surface for maximum flavor penetration and consistent taste.
- Optimize Oven Temperature Strategy: Preheat the cast-iron skillet for 5 minutes to create an intense, even heating surface that helps achieve crispy bread and perfectly cooked chicken.
- Nail the Resting Period: Allow the roasted chicken to rest tented with foil for 10 minutes, which helps redistribute internal juices and ensures a tender, succulent final result.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg