Garlicky Roast Chicken | Calabrian Chili Croutons

Ainekset

1 whole pasture-raised chicken, about 4 lbs

2 whole heads roasted garlic to a blender with olive oil and sea salt, black pepper, 2 tbs red wine vinegar, 1/2 tbsp honey, fresh rosemary & thyme roasted at 425°F for about 1 hour)

¼ cup extra virgin olive oil

Sea salt

Freshly ground black pepper

Jimmy Nardello peppers

Red onion

Sourdough bread, torn into pieces

1 tbsp Calabrian chili

Extra virgin olive oil, for the croutons

Ohjeet

Blend the roasted garlic with ¼ cup extra virgin olive oil, vinegar, honey & herbs, sea salt until smooth. Rub the garlicky paste generously all over the chicken and season with black pepper.

Toss the torn sourdough with extra virgin olive oil and Calabrian chilies and arrange around the chicken with the Jimmy Nardello peppers and red onion.

Roast until the chicken is deeply golden and cooked through and the bread has soaked up all those garlicky, spicy pan juices while getting crisp around the edges.

move the croutons around the pan halfway through cooking.

Let the chicken rest before carving,

And place the crouton mixture back into the oven to finish getting nicely crisp and caramelized.

Serve everything together with the Calabrian chili croutons, jammy peppers and onions.