Ina Garten’s Juicy Roast Chicken With Croutons Recipe

Roast chicken with croutons represents the pinnacle of comfort cuisine, blending rustic simplicity with gourmet elegance.

Hearty ingredients transform an ordinary meal into a memorable dining experience.

Each carefully selected component contributes depth and character to this classic dish.

Home cooks appreciate the straightforward technique that yields spectacular results with minimal effort.

The harmonious blend of crisp bread and succulent meat creates a symphony of textures and flavors.

This recipe speaks to those who love unpretentious yet sophisticated cooking that doesn’t compromise on taste.

Warm, inviting aromas will fill your kitchen, promising a delightful culinary journey: savor every bite.

Why Roast Chicken with Croutons Feels Gourmet Again

• Amplify Flavor Depth: The recipe transforms a simple roast chicken into a gourmet experience by stuffing the cavity with aromatic herbs like thyme, rosemary, garlic, and onion, which infuse incredible complexity and richness into every bite.
• Elevate Bread Game: Using buttered baguette slices as a base creates deliciously crispy, golden croutons that soak up all the succulent chicken drippings, turning ordinary bread into a luxurious side dish that's both crunchy and saturated with flavor.
• Master One-Pan Convenience: This method eliminates multiple cooking vessels by roasting the chicken directly on bread in a cast-iron skillet, which not only simplifies cleanup but also ensures even heat distribution and creates a beautiful golden-brown crust on both the chicken and croutons.
• Create Restaurant-Quality Sauce: The pan sauce technique of deglazing with wine, scraping brown bits, and gradually incorporating butter results in a silky, intensely flavored sauce that elevates the entire dish from home cooking to professional-level culinary artistry.

What You’ll Need for This Savory Roast

• Whole Chicken: Succulent and juicy centerpiece of the dish, preferably free-range or organic for best flavor.

• Salt, Black Pepper, Garlic Powder: Classic dry rub that enhances chicken's natural taste and creates a flavorful crust.

• Thyme, Rosemary: Fresh herbs that infuse the chicken with earthy, fragrant notes and complement the meat's richness.

• Baguette: Hearty bread that absorbs chicken drippings and transforms into crispy, golden croutons.

• Garlic, Onion: Whole aromatics stuffed inside chicken cavity to provide deep, complex background flavor.

• Chicken Broth: Adds moisture and helps create a rich, succulent roasting environment.
• White Wine: Deglazes pan and introduces subtle acidic complexity to pan sauce.

• Butter: Creates silky, luxurious pan sauce and helps brown bread slices.
• Dijon Mustard: Sharp condiment served alongside for tangy contrast.

• Fresh Rosemary, Fresh Thyme: Additional herbs that brighten and elevate the final sauce.

How to Roast Juicy Chicken with Crunchy Bits

Step 1: Prepare The Oven

Preheat oven to 425°F. Place a cast-iron skillet inside and let it warm up for 5 minutes.

Step 2: Season The Chicken

• Salt
• Black pepper
• Garlic powder

Generously coat the entire chicken with the seasoning mix.

Step 3: Add Aromatic Herbs

• Fresh thyme sprigs
• Rosemary branches
• Whole garlic cloves
• Onion chunks

Step 4: Create Rustic Croutons

Slice baguette into diagonal 2-inch thick pieces. Spread softened butter on one side of each slice.

Step 5: Layer Croutons In Skillet

Remove hot skillet from oven. Place buttered bread slices facing down in skillet center.

Step 6: Position Chicken

Carefully place seasoned chicken on top of bread slices, ensuring complete bread coverage. Pour chicken broth into skillet.

Step 7: First Roasting Stage

Roast chicken for 1 hour. Add remaining broth, reduce oven temperature to 375°F, and continue roasting 15-20 minutes.

Step 8: Rest The Chicken

Remove chicken from oven. Let rest on cutting board for 10 minutes, tented with aluminum foil. Remove crouton slices from skillet.

Step 9: Create Luxurious Pan Sauce

Heat skillet over medium-high heat. Pour white wine, scrape browned bits from pan. Add chicken stock and simmer.

Step 10: Finish The Sauce

• Fresh rosemary
• Thyme leaves
• Salt
• Black pepper

Step 11: Serve And Enjoy

Carve chicken and plate with crispy croutons. Serve alongside pan sauce, Dijon mustard, and a fresh bistro salad.

Tips to Keep Everything Crispy and Moist

• Thaw Thoroughly: Remove chicken from the refrigerator 30 minutes before cooking to guarantee even heat distribution and juicier meat.
• Temperature Precision: Insert the meat thermometer into the thickest part of the thigh without touching bone for the most accurate doneness reading.
• Crouton Spacing Matters: Spread bread cubes in a single layer with small gaps to allow hot air circulation and achieve maximum crispiness.
• Seasoning Balance: Start with a light hand when adding herbs and salt, remembering you can always add more but cannot remove excess seasoning.
• Bread Cutting Technique: Use a sharp serrated knife to slice baguette into uniform cubes, creating consistent texture and even toasting across all croutons.

Storage Hacks for Croutons and Chicken Alike

• Refrigerator: Quickly transfer leftover roast chicken and croutons into an airtight glass container to maintain maximum flavor and texture. Separate chicken meat from bones before storing, which helps prevent moisture buildup and preserves the crispy crouton texture. Store in the coldest part of the refrigerator, typically the back shelf, to ensure consistent temperature and extend freshness.
• Freezer: Carefully wrap individual chicken portions in parchment paper before placing in a heavy-duty freezer bag to prevent freezer burn. Remove as much air as possible from the bag to maintain meat quality and prevent ice crystal formation. Label the bag with the date and contents, ensuring you consume within 2-3 months for the best taste and nutritional value.
• Counter: Allow roasted chicken to cool completely at room temperature for no more than 2 hours before refrigerating or consuming.

Play with Flavor—Herbs, Citrus, or Spice

• Mediterranean Herb Infusion: Replace thyme and rosemary with fresh oregano, basil, and parsley. Add lemon zest to the butter for a bright, zesty Mediterranean flavor profile.
• Spicy Cajun Roast: Swap garlic powder with Cajun seasoning blend. Include cayenne pepper and smoked paprika in the chicken rub. Use andouille sausage instead of baguette for a New Orleans-inspired twist.
• Rustic Garlic Parmesan Version: Sprinkle grated Parmesan cheese over the chicken before roasting. Add roasted garlic cloves inside the cavity. Replace wine with dry white vermouth for deeper complexity.
• Herb Garden Harvest Style: Use fresh sage, tarragon, and chervil alongside existing herbs. Incorporate chopped leeks with the onions for additional depth. Spread herb-infused compound butter under the chicken skin for extra moisture and flavor.

Chicken and Croutons: The Encore

Garten’s roast chicken elevates simple ingredients into a culinary masterpiece that whispers French countryside comfort.

Kitchen magic happens when humble baguette slices become golden, crispy platforms for succulent poultry.

Classic techniques blend seamlessly with rustic charm, creating a dish that sings with herbal notes and rich pan sauce.

Rosemary and thyme dance through each tender bite, transforming an ordinary meal into an extraordinary experience.

Bistro Salad and Dijon mustard complete this gastronomic journey with elegant simplicity.

Grab those ingredients, channel your inner French chef, and watch as kitchen alchemy unfolds – share this recipe, comment with your culinary adventures, and spread delicious inspiration across your social circles.

Ina Garten Roast Chicken With Croutons Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Roast chicken with croutons brings French countryside charm to classic comfort food. Golden-brown poultry nestled on crispy bread soaks up rich pan juices, delivering robust flavor that draws you into a memorable culinary experience.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 roaster chicken (4–5 pounds)

Herbs and Seasonings:

• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme

Accompaniments and Liquid Ingredients:

• 1 head garlic, sliced in half
• ½ medium yellow onion
• 1 baguette
• 3 tablespoons unsalted butter, at room temperature
• 4 tablespoons unsalted butter, cut into tablespoon pieces
• ½ cup low-sodium chicken broth
• ⅔ cup white wine
• ⅓ cup chicken stock
• Dijon mustard, as needed

Bistro Salad Ingredients:

• 1 head Bibb lettuce, torn into bite-size pieces
• ¼ cup chopped mixed fresh herbs (chives, tarragon, parsley)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons champagne vinegar
• 2 tablespoons minced shallots
• 1 teaspoon Dijon mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

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Instructions

1. Heat the oven to 425°F (218°C). Position a cast-iron skillet inside the oven for approximately 5 minutes to create an intense, even heating surface.
2. Use paper towels to thoroughly dry the chicken, removing excess moisture which prevents proper browning.
3. Create a seasoning blend by combining kosher salt, freshly ground black pepper, and garlic powder in a small mixing bowl.
4. Generously coat the entire chicken with the seasoning mixture, ensuring complete coverage for maximum flavor penetration.
5. Prepare aromatics by gathering fresh thyme, rosemary sprigs, whole garlic cloves, and quartered onion to enhance the chicken’s internal flavor profile.
6. Carefully stuff the chicken cavity with the prepared aromatics, distributing them evenly to infuse the meat during roasting.
7. Slice the baguette diagonally into 2-inch thick pieces, creating wide, sturdy bread platforms for the chicken.
8. Spread unsalted butter generously on one side of each baguette slice, which will crisp and caramelize during roasting.
9. Extract the scorching hot skillet from the oven and strategically arrange the buttered baguette slices across the bottom, buttered-side facing down.
10. Gently place the seasoned chicken atop the bread slices, ensuring complete coverage of the baguette pieces.
11. Pour of chicken broth into the skillet, creating moisture and preventing potential burning.
12. Roast the chicken for 1 hour at 425°F (218°C), allowing the skin to develop a golden, crispy exterior.
13. Reduce oven temperature to 375°F (190°C), add remaining broth, and continue roasting for an additional 15-20 minutes until internal temperature reaches 165°F (74°C).
14. Remove chicken from oven and let it rest, tented with aluminum foil, for 10 minutes to redistribute internal juices.
15. Transfer skillet to stovetop and heat over medium-high temperature to prepare the pan sauce.
16. Deglaze the skillet with white wine, scraping accumulated browned bits from the bottom to intensify flavor.
17. Add chicken stock and any accumulated chicken juices, allowing the liquid to reduce slightly.
18. Incorporate cold butter gradually, whisking until seamlessly melted and sauce becomes glossy.
19. Season pan sauce with fresh rosemary, thyme, salt, and pepper to enhance complexity.
20. Carve the roasted chicken and serve alongside crispy baguette slices, accompanied by pan sauce, Dijon mustard, and a complementary bistro salad.

Notes

• Fridge storage keeps leftovers fresh for 3-4 days, wrapped tightly in an airtight container.
• Homemade croutons elevate flavor and add delightful crunch compared to store-bought versions.
• Experiment with different bread types like sourdough or whole wheat for unique texture variations.
• Fresh herbs can transform the salad’s taste, so chop them just before mixing for maximum aroma.
• Room temperature ingredients blend more smoothly and develop richer, more integrated flavors.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 4 g
• Sodium: 610 mg
• Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 95 mg