Chicken With Garlic Croutons

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6 servings (serving size: 3 ounces chicken and 1 cup croutons)


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12 ounces French bread, cut into 2-inch cubes
1 (4-pound) roasting chicken
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 navel orange, halved
2 bay leaves
Cooking spray
4 garlic cloves, minced
Thyme sprigs (optional)


Preheat oven to 450°.

Place bread cubes on a baking sheet. Bake at 450° for 5 minutes; set aside.

Remove and discard giblets and neck from chicken. Rinse under cold water; pat dry. Trim excess fat. Sprinkle salt and pepper over chicken. Squeeze orange over a bowl to extract juices. Place 1 orange half, bay leaves, and 3 tablespoons orange juice in neck cavity. Lift wing tips up and over back; tuck under breasts. Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Bake chicken at 450° for 50 minutes or until thermometer registers 180°. Place croutons around chicken, and cook an additional 10 minutes.

Remove chicken from pan, reserving pan drippings. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Arrange croutons on a jelly-roll pan. Drizzle pan drippings and garlic over croutons, stirring to coat. Bake at 450° for 5 minutes or until crisp. Garnish with thyme sprigs, if desired.

Created date

September 1997

Nutritional Information

Calories 353
Caloriesfromfat 31 %
Fat 12 g
Satfat 2.6 g
Monofat 6.1 g
Polyfat 2.3 g
Protein 29.9 g
Carbohydrate 33 g
Fiber 1.4 g
Cholesterol 77 mg
Iron 2.3 mg
Sodium 500 mg
Calcium 42 mg