I didn’t expect the croutons to steal the show—but they did. Crisp on the edges, soaked in chicken drippings underneath, they were like golden sponges of flavor. The chicken? Exactly what you want from a roast: juicy, deeply savory, and herb-scented.
This is one of those recipes that turns a simple roast into an event. Here’s why it works—and how to get it right.
What Most Get Wrong
Roast chicken is easy to make, but great roast chicken is about placement and timing. Ina has you roast the bird directly on top of buttered bread, which toasts the bottom and bastes the top at the same time. It’s genius—and far more flavorful than a roasting rack.
The second trick? High heat, then a moderate finish. The skin crisps. The meat stays juicy. The croutons don’t burn.
Not Just What—But Why
- Whole chicken (4–5 lbs) – A smaller bird roasts more evenly. I once used a 6-pounder, and the bottom steamed instead of crisping.
- Baguette – Thin, crusty, and dense enough to hold up under the chicken. Sourdough is also great.
- Fresh thyme and rosemary – Don’t skip stuffing them inside the cavity. It perfumes the whole bird.
- Chicken broth + white wine – Together, they form the base of a pan sauce that pulls all the flavor from the skillet.
- Dijon mustard – Served on the side, French-style. It cuts the richness and brings balance.
Safe Substitutions
- No cast-iron? Use a heavy oven-safe skillet or shallow roasting pan.
- Herb swaps – Fresh tarragon or marjoram also work well here.
- Pan sauce variation – I’ve stirred in a splash of cream once at the end. Luxurious.
Fixes That Mattered
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Croutons burned | Skillet too hot, or butter uneven | Watch the butter coverage—coat fully |
| Chicken dried out | Overcooked or not rested | Use a thermometer + 10-minute rest |
| Pan sauce too thin | Rushed the reduction | Simmer until it just clings to a spoon |
How to Make Ina Garten’s Roast Chicken With Croutons
- Preheat oven to 425°F. Place a large cast-iron skillet inside to heat for 5 minutes.
- Dry the chicken thoroughly with paper towels. Season generously with kosher salt, black pepper, and garlic powder.
- Stuff the cavity with thyme, rosemary, halved garlic, and onion.
- Slice the baguette on a bias into 2-inch-thick slices. Spread butter on one side of each.
- Carefully remove hot skillet from oven. Place baguette slices, butter-side down, in the center of the pan.
- Set the chicken on top of the croutons. Pour ¼ cup broth into the skillet.
- Roast at 425°F for 1 hour. Then lower to 375°F, add remaining broth, and roast 15–20 minutes more, until internal temp is 165°F.
- Transfer chicken to a cutting board, tent with foil, and let rest for 10 minutes. Remove and reserve the croutons.
- Place the skillet on medium-high heat. Add white wine and scrape up brown bits. Add chicken stock and simmer 2–3 minutes.
- Swirl in butter gradually. Add herbs, salt, and pepper to taste.
- Serve chicken sliced, with croutons, pan sauce, Dijon mustard, and Bistro Salad.
Tips I Always Use
- I butterfly the baguette slices slightly before buttering—more surface contact = more crisp.
- If the croutons are browning too fast, loosely tent with foil halfway through.
- For extra flavor, rub the inside of the chicken with a bit of Dijon before stuffing.
How I Store It
- Fridge: Store carved chicken and croutons separately—up to 4 days in airtight containers.
- Freezer: Chicken freezes well (2–3 months). Croutons don’t.
- Reheat: Oven at 350°F is best. Cover loosely with foil. Croutons can go back in dry to crisp up for 5 minutes.
Serve with:
- Mustard Roasted Potatoes
- Green beans with shallots
- A chilled glass of Sancerre or white Burgundy
Quick Questions, Real Answers
Q: Do I need to truss the chicken?
A: Not necessary, but it helps it cook evenly. Ina often skips it—so can you.
Q: Can I use a different bread?
A: Yes—just make sure it’s crusty and sturdy. A soft sandwich loaf won’t hold up.
Q: Can I make this ahead?
A: You can roast the chicken 1 day ahead and reheat with fresh croutons and sauce.
Try More Recipes:
Ina Garten Roast Chicken With Croutons
Description
A golden roast chicken on crisped croutons, with pan sauce and mustard—rustic comfort made beautifully elegant.
Ingredients
For the Chicken:
For the Pan Sauce:
Serving:
Bistro Salad:
Instructions
- Preheat oven to 425°F. Heat skillet inside for 5 minutes.
- Pat chicken dry; season with salt, pepper, garlic powder.
- Stuff cavity with herbs, garlic, onion.
- Butter baguette slices. Place in skillet butter-side down.
- Set chicken on top. Add ¼ cup broth.
- Roast 1 hour, then lower to 375°F. Add broth. Roast 15–20 mins more.
- Rest chicken 10 mins under foil. Remove croutons.
- Make pan sauce with wine, stock, butter, herbs.
- Serve with croutons, Dijon, and salad.