Ina Garten Roast Chicken With Croutons

This Ina Garten roast chicken with croutons is rustic yet elegant, featuring golden roast chicken served over buttery croutons that soak up the pan juices. Paired with a light bistro salad and Dijon mustard, it’s the perfect dinner for any season — and it’s ready in about 1 hour and 50 minutes from start to finish.

Ina Garten Roast Chicken With Croutons Ingredients

For the Chicken:

• 1 whole chicken (4–5 lbs)
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 sprigs thyme
• 2 sprigs rosemary
• 1 head garlic, halved
• 1/2 yellow onion
• 1 baguette
• 3 tbsp unsalted butter, softened
• 1/2 cup low-sodium chicken broth

For the Pan Sauce:

• 2/3 cup white wine
• 1/3 cup chicken stock
• 4 tbsp unsalted butter, cubed
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• Kosher salt and black pepper, to taste

For the Bistro Salad:

• 1 head Bibb lettuce, torn
• 1/4 cup chopped fresh herbs (chives, parsley, tarragon)
• 3 tbsp olive oil
• 2 tbsp champagne vinegar
• 2 tbsp minced shallots
• 1 tsp Dijon mustard
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

How To Make Ina Garten Roast Chicken With Croutons

1. Preheat oven and prepare pan: Preheat oven to 425°F. Place an oven-safe skillet inside for 5 minutes to heat.
2. Season the chicken: Pat chicken dry and season all over with salt, pepper, and garlic powder. Stuff cavity with thyme, rosemary, garlic halves, and onion.
3. Prepare croutons: Slice baguette and spread with softened butter. Place slices butter-side down in the hot skillet.
4. Roast the chicken: Place chicken on top of croutons and add 1/4 cup chicken broth to skillet. Roast for 1 hour. Reduce heat to 375°F, add remaining broth, and roast 15–20 minutes longer until chicken is golden and juices run clear.
5. Rest and remove croutons: Let chicken rest under foil for 10 minutes. Remove croutons and set aside.
6. Make pan sauce: Place skillet over medium heat; add wine, stock, butter, rosemary, and thyme. Simmer until slightly reduced; season to taste.
7. Prepare salad: Toss Bibb lettuce with fresh herbs, olive oil, champagne vinegar, shallots, Dijon, salt, and pepper.
8. Serve: Carve chicken and serve with croutons, pan sauce, Dijon mustard, and bistro salad.

Recipe Tips

• How to keep chicken juicy: Pat dry, season well, and rest after roasting to lock in juices.
• Best bread for croutons: A crusty baguette holds up best to roasting and pan juices.
• Can I prep ahead? Season chicken and slice bread up to a day in advance; refrigerate until ready to roast.
• How to tell if chicken is done: Internal temperature should reach 165°F at the thickest part of the thigh.

What To Serve With Roast Chicken And Croutons

This dish is complete with salad and mustard but pairs well with:

• Roasted root vegetables
• Mashed potatoes or polenta
• Green beans almondine

How To Store Roast Chicken With Croutons

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven; refresh croutons under the broiler for crispness.

Roast Chicken With Croutons Nutrition Facts

• Calories: 1120 kcal (per serving)
• Protein: 78g
• Carbohydrates: 48g
• Fat: 64g
• Fiber: 4g
• Sodium: 1250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I roast this without the croutons?
Yes, but the croutons add incredible flavor and texture to the dish.

Can I use sourdough instead of baguette?
Absolutely — sourdough gives a heartier flavor and absorbs juices well.

What wine works best for the sauce?
A dry white wine like Sauvignon Blanc or Chardonnay works beautifully.

Try More Recipes:

• Ina Garten Lamb Shank
• Ina Garten Meyer Lemon Marmalade
• Barefoot Contessa Mustard Roasted Potatoes