| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- One 4- to 5-pound roaster chicken
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 head garlic, sliced in half
- 1/2 medium yellow onion
- 1 baguette
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup low-sodium chicken broth
- 2/3 cup white wine
- 1/3 cup chicken stock
- 4 tablespoons unsalted butter, cut into tablespoon pieces
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- Dijon mustard, as needed
- Bistro Salad, recipe follows
- 1 head Bibb lettuce, torn into bite-size pieces
- Handful of chopped mixed fresh herbs, such as chives, tarragon and parsley (about 1/4 cup)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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. Pour a1/4 cup of broth into the skillet. Roast the chicken for an hour, then add the remaining 1/4 cup of broth and turn the oven temperature down to 375 degrees F. Continue roasting until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, 15 to 20 minutes more. 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1372 |
| Total Fat | 91 g |
| Saturated Fat | 31 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 76 g |
| Cholesterol | 374 mg |
| Sodium | 1901 mg |
Reviews
I’ve made this recipe multiple times . Everyone in the family loves it , my only note would be that sometimes you have to crisp the croutons after the chicken is done. I also put potatoes in the pan as well. Yummy.
Very moist and delicious! Heads up, the croutons are very rich and filling, yummy though.
I printed this recipe when i forst saw Katie make it. It did NOT have broth added to the skillet before the chicken was roasted.
We noticed that some of you have had issues with the croutons burning and smoking. We recommend lightly buttering the croutons and making sure all of the bread is completely covered by the chicken.
One word…..AMAZING! YUM!!!!
I made this for the first time tonight and Oh Em Gee!! It’s the absolute best roast chicken I’ve ever put I’m my mouth! It was so juicy and the skin was perfectly crisp. And the croutons on bottom were full of incredible flavor from roasting the chicken on top of them. The pan sauce is a must! It added additional flavor to the already perfect chicken. This is definitely going into my weekly rotation.
I made this last night and the chicken came out so juicy! Great flavor. My bread came out burnt on the bottom side and filled my kitchen with smoke. Maybe I used the wrong level rack on the oven? Anyone with sucess, what level did you use?
This was so good! I added lemon slices and butter to the cavity, and some dijon mustard to the pan sauce, but other than that followed the recipe to a T. Best roast chicken I’ve ever had. Couldn’t believe how juicy the breast was. This will be a staple in our home from now on. Absolutely delicious and soooo easy!
Omg Katie Lee- this is the best. Whether you make with a whole chicken, spatchcock chicken or just pieces comes out perfect every time. The croutons are unbelievably decadent! So easy and everyone I’ve made it for raves about it. This is unbelievable comfort food!
This is absolutely delicious. Don’t forget the pan sauce. Important to let the wine cook down and then add the stock. Family favorite!