Roasted Chicken on Vegetables with Sourdough Croutons
Scrumptious, delicious, over the top good, melt in your mouth delicious, ultimate comfort food, flavor filled, intoxicating, luscious, perfectly seasoned…these are just some of the words I would use to describe this chicken! I’m literally craving it right now and it’s 8 o’clock in the morning. I just went to get the coffee cream out of the refrigerator and saw the leftover chicken and now I can’t wait until lunch so I can have some!
Imagine this…you spend about 10 minutes prepping the ingredients for this Roasted Chicken with Vegetables and Sourdough Croutons and put the chicken in the oven…it cooks for a little over an hour, filling the whole house with it’s intoxicating aroma…you take it out of the oven and cut into it…it’s a perfectly cooked, gorgeous chicken that is the best thing you’ve ever tasted!
The chicken is roasted in a luscious blend of olive oil, butter, garlic, and fresh thyme and the skin is perfectly crispy, hinting at the succulent meat beneath. Each bite is juicy and perfectly seasoned and is accompanied by the caramelized vegetables and sourdough bread that has soaked up the savory juices of the chicken, creating a meal that is a celebration of comfort and fall deliciousness! It’s more than just a chicken…it’s a masterpiece!
Now…do you want to make this chicken for dinner?
When I first heard about this recipe, it sounded so delicious but I had no idea just how good it would be. I’ve made it twice now and tweaked the recipe just a bit, making it even more perfect.
My tips for the recipe…
The chicken sits on a bed of shallots, leeks, carrots, garlic and torn pieces of sourdough bread and this all cooks down into the most delicious combination of flavors ever.
Use a heavy roasting pan so the bread doesn’t burn as the chicken is cooking.
Don’t skimp on the leeks and shallots - both are delicious roasted and add so much flavor. The recipe calls for 4 leeks, 4 - 5 shallots and 4 - 5 carrots…use every bit of this and more if your leeks are small.
Use plenty of good olive oil so that all of the veggies and bread pieces are coated. Good olive is organic, extra virgin and first cold pressed.
Fresh thyme makes a huge difference and you can’t use too much!
Use all of the butter…it might sound like a lot but it’s part of the flavor and makes the chicken skin really crispy and the meat really juicy.
Use good sourdough bread that’s at least a day old and don’t leave the pieces too big, but bigger than bite size.
Be prepared for lots of compliments because this recipe is delicious!
You really don’t need anything but a simple green salad with a vinaigrette to accompany this chicken! I hope you enjoy!
I’m linking everything (almost) below that you need for this roasted chicken! I purchased my Le Creuset roasting pan at a second hand store about 20 years ago and it’s still going strong. I use it for lasagna, my Thanksgiving dressing, roasted chicken and many other things.
My knives of choice are Shun knives. The quality is impeccable!
I used Grey Poupon mustard in this recipe but Maille is my favorite dijon mustard.
The rustic dinner plates are great for a fall table and are very affordable.
I keep both kinds of salt pictured below on hand…Maldon Sea Salt is better for a finishing salt because it’s flakier…perfect sprinkled on a hot just-out-of-the-oven chocolate chip cookie. I use Fleur De Sel Sea Salt for mot everything!
A good wooden cutting board is essential for anyone who loves to cook!
Maple syrup is for more than just pancakes and waffles…I love it in my salad dressings for a touch of sweetness!
Champagne vinegar adds a touch of brightness to a vinaigrette and freshly ground black pepper makes all the difference!
And…What to Wear!
The Best Fall Candle - Anthropologie $31
I hope you’ve enjoyed this post! Please let me know if you make the chicken… (it really is so fabulous) and you know I love your comments! Thanks so much for reading! XOXO Suzanne