The Pioneer Woman Tasty Kitchen
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Roast Chicken with Garlic Croutons

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Level: Easy

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Description

A simple roast chicken with fragrant vegetables and garlicky croutons is just the thing to ease you into autumn.

Ingredients

  • 1 whole (about 4 Lb. Size) Chicken
  • Kosher Salt And Freshly Ground Black Pepper
  • 5  Carrots, Peeled And Cut Into 3-inch Lengths
  • 3  Shallots, Peeled And Halved Lengthwise
  • 3 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 head Garlic, Halved
  • 1  Lemon, Halved
  • 6 ounces, weight Crusty Bread, Torn Into 1-inch Pieces
  • Chopped Parsley For Serving

Preparation

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.

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