Classic Roast Chicken with Crouton Stuffing
Chicken and Marinade
8-10 bone-in chicken pieces
1 large onion, thinly sliced
6-8 small heirloom carrots
1 lemon, thinly sliced
1 orange, thinly sliced
1 whole head of garlic
3–4 sprigs fresh thyme
Salt
Marinade:
3 Tbsp Dijon mustard
1 cup dry white wine
1/2 cup olive oil
Juice of 1 large lemon
1 tsp salt
Pepper, to taste
Croutons:
1 baguette, sliced into thick rounds
2 tablespoons extra virgin olive oil
1 tablespoon paprika
1 tsp garlic powder
1 tsp salt
Marinate & Roast:
Preheat oven to 450°F.
Whisk together the Dijon mustard, white wine, olive oil, lemon juice and salt.
In a large roasting pan, scatter sliced onions and carrots across the bottom.
Arrange chicken pieces on top and tuck in lemon and orange slices in between the chicken, slice the top of the head of garlic off and add to center of the pan.
Pour the marinade over everything and add sprigs of thyme.
Roast uncovered for 20 minutes, then cover with foil, reduce heat to 350°F, and bake for one hour.
Uncover and roast for another 15 minutes, until golden and caramelized.
Make the Croutons:
Toss baguette slices with olive oil, paprika, garlic powder, and salt.
Bake at 400°F for about 10-15 minutes, until golden.
Let cool completely so they stay crisp.
