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Chicken With Garlic Croutons

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


  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.

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

  5. 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.