Roast chicken with garlic and thyme croutons

Name: Roast chicken with garlic and thyme croutons
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 1 whole chicken; olive oil; ½ loaf day old sourdough cut into large chunks; a few sprigs thyme; 1 whole bulb garlic halved; 1 lemon halved; 1/2 tbsp Dijon mustard; 2 tbsp red wine vinegar; 100ml olive oil; 2 tbsp gherkins finely diced; 2 tbsp small capers rinsed and drained; 1 clove garlic crushed; 1/2 a small bunch flat-leaf parsley chopped; 1/2 a small bunch mint chopped; a small bunch basil chopped

Published: April 28, 2015 at 4:43 PM

Save recipe

Serves 4

Easy

Total time: 1 hr and 40 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Everyone loves a Sunday roast, and this roast chicken with garlic and thyme croutons makes it even better. Big chunky pieces of sourdough make a trivet for roast chicken and soak up all the delicious juices while it cooks

Skip to ingredients

Alternatives

Complete the dish

Try this twist on a roast chicken, or make our classic roast chicken recipe here.

Ingredients

Nutrition

1 whole chicken
olive oil
½ loaf day old sourdough

cut into large chunks
a few sprigs thyme
1 whole bulb garlic

halved
1 lemon

halved

SALSA VERDE

1/2 tbsp Dijon mustard
2 tbsp red wine vinegar
100ml olive oil
2 tbsp gherkins

finely diced
2 tbsp small capers

rinsed and drained
1 clove garlic

crushed
1/2 a small bunch flat-leaf parsley

chopped
1/2 a small bunch mint

chopped
a small bunch basil

chopped

Nutrition: per serving

kcal806
fat53.3g
saturates10.7g
carbs27.2g
fibre2.2g
protein52.8g
salt1.5g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Rub the chicken with olive oil and season well.
step 2

Toss the bread with the thyme, 2 tbsp olive oil and some seasoning. Spread it out in the bottom of a sturdy, non-stick roasting tin with the garlic and lemon, then sit the chicken on top, keeping lots of the bread under the chicken. Roast for 1 hour 15 minutes, or until the chicken is cooked and the bread is crisp and dark golden.
step 3

To make the salsa verde, whisk the mustard and vinegar with the oil and season really well. Stir in all the chopped ingredients.
step 4

Take the chicken out of the oven and leave it to rest, then carve. Toss the croutons with all the juices from the roasting tin, then serve with the chicken and sauce.

Check out our best ever Christmas recipes for 'anything but turkey' here

Capon cooked in spiced mead wine with roasted carrots, sprouts and croutons

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue