LEMON CHICKEN WITH CROUTONS
Steps:
- Preheat the oven to 425 degrees F.
- Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
- Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
- 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
ROASTED CHICKEN WITH CROUTONS
Steps:
- For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
- Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
- Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
- For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
- For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
- Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.
ROAST CHICKEN WITH CROUTONS AND WILTED GREENS
Tossing the croutons in the flavorful roasted chicken pan juices makes them absolutely irresistible.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet; rub with 2 tablespoons oil. Sprinkle with thyme. Season with salt and pepper. Squeeze lemon into cavity; place inside. Roast chicken until juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 45 to 50 minutes. Transfer to a rimmed platter.
- Place bread on sheet; toss with cooking juices. Season with salt. Bake until croutons are golden, 7 minutes. Pour any accumulated juices from platter into a bowl; add croutons, arugula, 1 tablespoon oil, and vinegar. Season with salt and pepper and toss. Carve chicken and serve with croutons and greens.
Nutrition Facts : Calories 733 g, Fat 37 g, Fiber 2 g, Protein 60 g
GARLIC AND THYME ROASTED CHICKEN WITH CRISPY DRIPPINGS CROUTONS
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Provided by Melissa Clark
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. (Try not to use a thin or dark colored pan, which may cause bread to burn: see note.) Drizzle liberally with olive oil and sprinkle with salt and pepper.
- Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Stuff cavity with garlic, bay leaf, lemon and thyme. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
- Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 1 hour 15 minutes. Let rest for 10 minutes before carving. Serve chicken with bread from pan.
CHICKEN CROUTON HOT DISH
This recipe has practically made my mom famous. When she takes it to potluck, it's loved by all who taste it. Whenever she serves it to family, the dish is empty at the end of the meal.-Beth Gramling, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 515 calories, Fat 26g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 1393mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
CROUTON CRUSTED CHICKEN
Make and share this Crouton Crusted Chicken recipe from Food.com.
Provided by jessica0602
Categories Chicken Breast
Time 30m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 425 degrees.
- crush croutons.
- mix egg whites and parmesan cheese together.
- coat chicken in egg mixture.
- dip chicken in croutons. make sure both sides are coated.
- place on foil covered cookie sheet (with non stick spray) and bake at 425 degrees for 25 minutes or until juices run clear.
CHICKEN BAKE WITH GARLIC CROUTONS
Combine chicken, tomatoes, mozzarella and homemade garlic croutons to make this quick and easy one-pot. It's ideal for busy days when you're short on time
Provided by Anna Glover
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cut the chicken breasts in half, not going all the way through, and open them out like a book. Season well. Heat half the oil in an ovenproof frying pan or shallow casserole (or a frying pan, then transfer to a roasting tin) and fry the chicken for 3 mins on each side until lightly golden.
- Spoon the passata over the chicken, then nestle the cherry tomatoes in and around the dish. Lay the mozzarella slices over the top. Tip the cubes of bread into a bowl and toss with the remaining oil, the garlic and oregano. Scatter over the chicken and tomatoes. Transfer to the oven and bake for 15 mins until the cheese has melted and the chicken is cooked through. Scatter over the basil and serve with a green salad.
Nutrition Facts : Calories 440 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.3 milligram of sodium
CHICKEN & CROUTON CASSEROLE
There are a lot of chicken casseroles out there but this is the best I've ever had. My kids love it too. Freezes well (let thaw and then bake) and works well for a covered dish meal. I like to serve it with cranberry sauce on the side. And as a reviewer suggested, I have heard of people adding chilies to this recipe. I usually broil my chicken. The results are much tenderer than boiling it. Thigh meat can also be used if you prefer.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter and stuffing.
- Line 2 quart casserole dish with half of it.
- Sprinkle chicken over stuffing.
- Combine sour cream, soup and broth.
- Pour over chicken and top with remaining stuffing.
- Bake at 350°F for 25-30 minutes.
- Tip: I prefer broiled and diced chicken breast.
Nutrition Facts : Calories 322.8, Fat 25.5, SaturatedFat 12.3, Cholesterol 93.5, Sodium 557.6, Carbohydrate 4.8, Sugar 1.7, Protein 18.3
ROAST CHICKEN WITH CROUTONS AND ONIONS
Fall-of-the-bone dark meat and juicy white meat roast chicken accompanied by onion-roasted croutons which soak up residual juices from the roast, aka nuggets of flavor! Be sure to scoop out all of the onion and bread chunks; they are filled with delicious flavor that adds great texture and flavor to the meal. Serve with salad or greens to your liking.
Provided by devin
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h55m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse chicken, pat thoroughly dry with paper towels, and allow to reach room temperature.
- Preheat oven to 390 degrees F (199 degrees C).
- Rub olive oil over outside of chicken and sprinkle skin and inside of cavity generously with salt. Rub black pepper and chopped rosemary onto chicken skin. Place 2 or 3 chunks of onion and French bread into cavity, along with whole rosemary sprig. Place chicken into a cast iron skillet and arrange remaining onion and bread chunks around the bird; squeeze lemon juice over the chicken, onion, and bread cubes.
- Bake in the preheated oven for 30 minutes and turn chicken over so breast side is down. Bake 30 more minutes; turn chicken back over so breast side is up. Bake until chicken is browned and the juices run clear, an additional 30 minutes (90 total minutes roasting time). An instant-read meat thermometer, inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C). Let chicken rest 5 to 10 minutes before slicing chicken meat and serving with onion and bread cubes.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 9.1 g, Cholesterol 127.6 mg, Fat 13.8 g, Fiber 0.7 g, Protein 44.2 g, SaturatedFat 3.5 g, Sodium 204.6 mg, Sugar 1.4 g
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Reviews 11Estimated Reading Time 4 mins
- Heat up two inches of vegetable oil in the bottom of a deep sided skillet over medium heat. Place chicken strips in a zip lock gallon sized bag. Add in half of the paprika, salt and pepper to taste. Close bag and massage spices into chicken. Add in flour and mix until chicken is coated.
- In a bowl, crack eggs and whisk. On a plate place the breadcrumbs, the crouton crumbs (pulverize the croutons in a blender or crush them in a zip lock bag), the rest of the paprika and mix to combine.
- Using a tongs, place the chicken strips into the egg, shaking off any excess flour first. Coat in the egg and then place that into the crouton mixture and press chicken into it. Make sure it is coated on all sides. Place this into the heated oil, let brown on one side and then flip over. Chicken is done when the internal temperature is 165 degrees. Place on a wire rack over a cookie sheet or pan to let excess oil drip off. (If you find your chicken crust is getting browned but not done on the inside you can place the chicken pieces in a heated 350 degree oven to finish cooking.)
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