Garlic & Thyme-Roasted Chicken Parts With Mustard Croutons
- country bread, ciabatta or other sturdy bread, preferably stale and sliced 1/2 inch thick
- Dijon mustard, as needed
- extra virgin olive oil, as needed
- 1 1/2 teaspoons kosher salt, more as needed
- 1 (4 -5 lb) chicken, cut into 8 serving pieces, rinsed and patted dry
- 1 head garlic, separated into cloves (but not peeled)
- 1 bay leaf, torn into pieces
- 1/2 bunch thyme, sprigs
- Preheat oven to 425u0b0F Lay the bread slices in the bottom of a heavy-duty roasting pan in one layer. Brush with mustard, drizzle liberally with olive oil and sprinkle with salt and pepper.
- Season the chicken all over with salt and pepper and place the pieces on the bread, arranging the white meat in the center and the dark meat and wings around the sides. Scatter the garlic cloves, bay leaf, and thyme over the chicken and drizzle everything with more oil (take care to drizzle the garlic cloves).
- Roast the chicken until it's lightly browned and the thigh juices run clear when pricked with a knife, about 50 minutes. If you like, you can crisp the skin by running the pan under the broiler for a minute, though you might want to rescue the garlic cloves before you do so they don't burn (if you don't plan to eat them, it doesn't matter so much). Serve the chicken with pieces of bread from the pan.
country bread, mustard, extra virgin olive oil, kosher salt, chicken, garlic, bay leaf, thyme
Taken from www.food.com/recipe/garlic-thyme-roasted-chicken-parts-with-mustard-croutons-442537 (may not work)