Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Dany Dubois
Recipe by Cooking Light September 1997

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

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Directions

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  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

353 calories; calories from fat 31%; fat 12g; saturated fat 2.6g; mono fat 6.1g; poly fat 2.3g; protein 29.9g; carbohydrates 33g; fiber 1.4g; cholesterol 77mg; iron 2.3mg; sodium 500mg; calcium 42mg.
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