roasted chicken with croutons

dclarkabal

a crispy skinned, juicy flavorful chicken over crunchy croutons.

cut the bread into 1 inch thick cubes. Coat a 9 by 13 inch roasting pan or baking dish with olive oil. Arrange the bread all around the bottom of the pan. Place the garlic cloves between the bread pieces throughout the pan. Drizzle the bread with 2 tablespoons of olive oil, kosher salt and the black pepper.

Sprinkle the chicken with kosher salt and black pepper, plus the lemon zest. If using fresh thyme, trim a few sprigs and sprinkle over the chicken. Season the cavity of the chicken with salt and pepper. Cut the lemon in half and toss it into the bird and as well as a few sprigs of thyme. Place the chicken on top of the bread and add a ½ cup of water to the exposed bread, so it won't dry out before the chicken starts to release its juices. Roast for about 2 hours or until a thermometer inserted into the thickest part of the breast reads 155° or the thigh reads 165°

When the chicken is done, remove it to a cutting board allowing the juices to drain over the croutons and then cover loosely with foil. Using a spatula flip the croutons over and return them to the oven for another 15 20 minutes while the bird is resting. You are looking for them to crisp so depending how wet they were it could take longer.

While the chicken is resting, the croutons are crisping. You can make the salad dressing for the salad. Combine the lemon juice with the Dijon mustard in a large bowl, and slowly whisk in the olive oil. Season well with salt and pepper. Add the olives and fennel toss to combine. Set aside until right before serving. Add the salad greens and toss to coat. Season with salt and pepper.

Remove the croutons to a platter, shmear the garlic onto the toasted croutons. Place the salad on top of the croutons. Carve the chicken and arrange the pieces on top of the salad and croutons. Pour any juices from the cutting board over the chicken and serve immediately.