Garlic and thyme-roasted chicken with crispy drippings croutons from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 140) by Melissa Clark

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Notes about this recipe

  • Bessp on March 21, 2026

    This was a simple, delicious roast chicken, and the toasty, salty, schmaltzy bread was the perfect accompaniment. I cooked it upright in my cast iron chicken pan so the skin got crispy and brown all over. I served it with steamed broccoli and the remaining pan drippings drizzled on top. I did have to turn the heat down a bit for the second half of the cook to keep the bread from burning, as the recipe indicated might be necessary with a darker pan. Will definitely make again.

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