My mother's garlic and thyme-roasted chicken parts with mustard croutons from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 373) by Melissa Clark

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Notes about this recipe

  • stockholm28 on April 13, 2014

    Chicken was good but mustard croutons (smeared with the roasted garlic) really made the dish.

  • sfcarole on May 30, 2012

    Incredibly easy and delicious. My husband loved it. I tossed the garlic cloves (for four it takes a whole head) in some oil and put them in a loosely sealed foil pouch in the oven while it was preheating. This gave them a head start. Then I added them to the chicken. Made recipe with thighs and legs only, and took Cheri's suggestion and served with a butter lettuce & red wine/sherry vinaigrette salad.

  • amraub on April 27, 2012

    Simple and very good. Made with 2 chicken thighs instead of the whole bird.

  • Cheri on January 02, 2012

    This is really good, rustic. Cut bread slices to match sizes of chicken pieces. Serve with simple green salad. Used dijon mustard and spread roasted garlic cloves on bread to serve. Bread is crusty on the bottom, and sops up mustard and juices on top of each slice. Nice flavor and texture combination.

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