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Italian Roast Chicken with Sourdough Croutons

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Italian Roast Chicken with Sourdough Croutons

Imagine a roast chicken so incredibly tender and bursting with Italian-inspired flavors that it'll transport your taste buds straight to the rolling hills of Tuscany. This isn't just another chicken recipe – it's a gastronomic journey that transforms a simple whole chicken into a crispy, golden masterpiece, accompanied by the most irresistible sourdough croutons you've ever tasted. Get ready to impress your dinner guests and elevate your home cooking game with this show-stopping dish that combines traditional Italian seasoning, perfectly roasted chicken, and crunchy sourdough magic!

Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 4 servings

Ingredients

  1. 1 whole chicken (1.5 kg)
  2. 2 tbsp olive oil
  3. 1 tbsp Italian seasoning
  4. Salt and pepper to taste
  5. 4 cups sourdough bread, cubed
  6. 2 cups chicken broth
  7. 1 onion, chopped
  8. 2 cloves garlic, minced
  9. Fresh parsley for garnish

Instructions

  1. Preheat your oven to 220°C (425°F). This high temperature will help to achieve a crispy skin on the roast chicken.
  2. Rinse the whole chicken under cold water and pat it dry with paper towels. This step is essential for achieving a crispy skin.
  3. In a small bowl, mix together the olive oil, Italian seasoning, salt, and pepper. Rub this mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor.
  4. Place the seasoned chicken in a roasting pan, breast side up. Tuck the wing tips under the chicken to prevent them from burning.
  5. In a separate bowl, combine the cubed sourdough bread with a drizzle of olive oil, salt, and pepper. Toss until the bread is well-coated.
  6. In a skillet over medium heat, add a splash of olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute, until fragrant.
  7. Pour the chicken broth into the skillet with the sautéed onions and garlic, bringing it to a simmer. This will add moisture to the roasting pan.
  8. Once the broth is simmering, carefully pour it around the chicken in the roasting pan. This will help keep the chicken moist during cooking.
  9. Scatter the seasoned sourdough bread cubes around the chicken in the roasting pan, allowing them to soak up the flavorful broth as the chicken roasts.
  10. Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 75°C (165°F) when measured at the thickest part of the thigh. Baste the chicken with the pan juices halfway through cooking for extra flavor.
  11. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute, ensuring a moist chicken.
  12. After resting, carve the chicken into serving pieces. Serve it on a platter, garnished with fresh parsley, alongside the crispy sourdough croutons soaked in broth.
  13. Enjoy your delicious Italian Roast Chicken with Sourdough Croutons!

Tips

  1. Pat the chicken completely dry before seasoning to ensure the crispiest skin possible. Moisture is the enemy of crispy chicken!
  2. Don't be shy with your seasoning – massage the olive oil and Italian herbs under the skin and inside the cavity for maximum flavor penetration.
  3. Use a meat thermometer to guarantee perfectly cooked chicken. The internal temperature should reach exactly 75°C (165°F) at the thickest part of the thigh.
  4. Let the chicken rest after cooking. This crucial 10-15 minute period allows the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
  5. For extra crispy croutons, spread them in a single layer around the chicken and don't be afraid to let them get golden brown and crunchy.
  6. Fresh herbs make a world of difference – use freshly chopped parsley for garnish to add a bright, fresh finish to your dish.

Nutrition Facts

Calories: 455kcal

Carbohydrates: 53g

Protein: 122g

Fat: 82g

Saturated Fat: 1g

Cholesterol: 338mg

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