No Reviews
You must be logged in to post a review.
A simple roast chicken with fragrant vegetables and garlicky croutons is just the thing to ease you into autumn.
Season chicken generously with salt and pepper. Chill, covered, overnight.
Let chicken stand at room temperature for 1 hour. Preheat oven to 450°F.
Toss carrots and shallots with 2 tablespoons oil and season with salt and pepper. Arrange in an even layer in the center of a large roasting pan to create a rack for the chicken. Pat chicken dry, rub with remaining 1 tablespoon oil, tie legs with twine, and place over vegetables in roasting pan. Add garlic and lemon halves to pan. Roast 25 minutes.
Reduce oven temperature to 375°F. Cook, flipping vegetables once, until vegetables are tender, chicken is golden brown and a meat thermometer inserted into the the thickest part of the breast registers 155°F, about 30 to 40 minutes. Transfer carrots and shallots to a serving platter and squeeze lemon juice over them. Transfer chicken to a cutting board to rest.
Squeeze garlic cloves from skins and mash into a paste. Toss with bread cubes in pan juices and season lightly with salt and pepper. Spread into an even layer. Bake, tossing once, until golden and crisp, 9 to 12 minutes.
To serve, carve chicken and arrange on platter. Scatter croutons around chicken and serve sprinkled with parsley.
No Comments
Leave a Comment!
You must be logged in to post a comment.