1 4-5 lb roasting chicken
1 stick of butter, completely softened, + 2 tablespoons
3-4 celery stalks, cut into pieces
1 lemon, quartered
6 cups of cubed bread (use either a baguette or boule, I used a olive and rosemary boule for this recipe and it was DELICIOUS)
Salt and pepper, to taste
Low sodium chicken stock*
Serving size- 4
- Preheat your oven to 425.
- Then, prep your chicken. Remove the giblets from inside the cavity, then wash. Dry it completely and then season the entire bird liberally with salt and pepper (including the cavity). Then give it a butter massage. Rub the chicken liberally with the entire stick of butter (trust me you need it). Make sure every crevice is covered. Then, add the celery and lemon into the cavity of the bird. I always sprinkle a little more salt and pepper on top again, but totally optional.
- Once the chicken is prepped, cut the bread into pieces. I used a cast iron skillet to roast the chicken in for this next step. Preheat your cast iron skillet in the oven for 5 minutes, then remove. Add 2 tablespoons of butter to the skillet then add the bread. You are creating a golden crust on the croutons by doing this. Season the bread with a little salt, pepper, and fresh thyme (the thyme is optional). Then, place the bird on top of the bread. Roast for 1 hour and 15-30 minutes, or until the juices run clear and the bird is completely cooked through. Take it out of the oven and let it rest for a minimum of 20 minutes, but I'd do a full 30. The longer you let the chicken rest the juicier the chicken is going to be.
- If you want to make a quick au jus, add 1.5 cups of chicken stock and 1/2 cup of white wine to the cast iron skillet. Reduce the liquid down to about half on high heat, season with salt and pepper, and serve on the side or over the chicken.
- To serve, place the bread pieces down first, then slice up the chicken and place on top. Serve with your favorite veggie or salad and enjoy!