Garlic and Rosemary Roast Chicken with Dripping Soaked Croutons

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I know what you are thinking, how can this roast chicken be any different than what I have made before?  I feel you, I felt the same way until I made this and now, I am hooked, as is the family.  This is not your Mother’s Roast Chicken.  Trusssst ME!!!!

I can promise you when you have this Garlic and Rosemary Roast Chicken with Dripping Soaked Croutons you will be like, hellooo lovely, where have you been all my life!  Yes it is that good!!  I almost called it Orgasmic Garlic and Roast Chicken with Dripping Soaked Croutons, but that is for another day!


I can tell you that any time you cook anything in chicken fat or Schmaltz as my Jewish friends, lovingly call this liquid gold, you are going to get the most flavorful, most amazing base for whatever bathes in this perfectly, perfect fatty, goodness!  The thing I love is that you begin with a loaf of day old or even “newish” cubed baguette, and you get the most amazing croutons you will ever devour!  So to recap…in a word… Schmaltz makes this really good, but garlic and rosemary makes this Schmaltz even better!


I believe the reason that this chicken is super moist and extra flavorful is the little extra time it takes to loosen the skin and slide a good size dollop of herbed butter from the breast to the legs.  This concept is not new or revolutionary, but it does, in my opinion yield a super moist chicken much like brining does.  The reason this works for this recipe is that as the chicken cooks and some buttery garlic herb juice escapes, it helps to add another layer of flavor.  But if you opt not to proceed with this step, you can still infuse flavor as we mimic the same concept when we prep the croutons.


I have made this with day old Italian bread, French baguettes, and Ciabatta bread, since being Italian, I always have some kind of bread on hand.  I would caution against sour dough, not that I don’t adore it, but I think it would change the dimension of the croutons, but feel free to do what you love here!


You certainly can, but why would you want to?  I love any excuse to have a fresh green salad topped with crispy, drippy croutons.  Everything in moderation.  When I think of bistro salad, I think of baby lettuce with some micro greens, some baby arugula, or spinach, some red onion, cherry tomatoes, and a cucumber.  This is not written in stone and I tend to add a few different types of veg to this. Just make some kind of nice salad with a simple, vinaigrette.

So now that you know, let me show you how easy, how mind blowing, how delicious this Garlic and Rosemary Roast Chicken with Dripping Soaked Croutons truly is!  To say it is life changing is an understatement, it really will up your chicken game, oh soo much!


Susan xoxo

**** During these uncertain times, now more than ever, family is first and foremost.  This is the perfect time to spend time with the ones who matter most, and make memories in the kitchen with your children.

My kidlets have grown up always helping out and cooking with me, and have been so much an integral part of my daily life, as a Mom.  I am filled with joy that they tell me about all the fond memories they have of our times together, making so many of the recipes I share with you.

Even as we are quarantined and they are now adults, 22, 21, and 19 respectively, they still love being in the kitchen and cooking with mama!  It is never to late to start sharing the love with those you love most!

To me, there is nothing better than sharing love, laughter, and food with my lovies!!!

From our quarantine kitchen, to yours….stay safe, stay healthy, stay fabulous, stay cooking!  Susan xoxo


Garlic and Rosemary Roast Chicken with Dripping Soaked Croutons

  • Servings: 4-5
  • Difficulty: easy
  • Print

Simple roast chicken is transformed into something extra ordinary. Full on flavor, super moist, with deliciously lush, drippy, garlicky, crunchy croutons that will blow your mind with how insanely good this is!

  • You can use day old bread or any good crusty bread you would make croutons or crostini with.  Italian, French Baguette, or Ciabotta work best. *** A cast iron skillet will yield the best results for this.  You can use non stick, but I strongly suggest you make this in a cast iron skillet!
  • Credit:  Susan Mangieri-Maurath


  • 4 or 5 lb. fryer or roaster chicken
  • 1 stick  and 1/2 of butter, softened at room temperature
  • 4 cloves of minced garlic divided
  • zest of one lemon
  • 1 large loaf of day old bread (see note above) cut into large cubes
  • 2 sprigs of fresh rosemary finely chopped
  • 1 tbsp. of fresh Italian flat leaf parsely
  • 1 1/2 tsp. of Italian seasoning
  • EVOO for drizzling over chicken
  • Kosher salt and cracked black pepper to taste


  • Any combination of baby lettuce, I prefer baby butter lettuce 2 cups
  • Baby Arugula 1 cup
  • 1 hot house cucumber half moon slices
  • 3 finely sliced radishes
  • 1/2 thinly sliced red onion
  • your favorite vinaigrette


  1. Begin my mixing the one stick of softened butter with chopped herbs, lemon zest and 2 cloves of the minced garlic.  Season with Kosher salt and pepper to taste.
  2. Preheat oven to 425°
  3. Pat dry the roast chicken, you want super crispy skin
  4. Begin to loosen the skin of the chicken gently with two fingers starting at the breast on either side and loosening to the legs,  do this for both sides, being careful not to tear the skin.  When you have loosened the skin on both sides, begin to take a heaping portion of herbed butter and gently work into the chicken, under the skin from the breast bone to the legs, massaging it will help distribute evenly.  Do this for both sides. Set aside.
  5. In a microwave safe vessel melt the remaining butter.  Drizzle with a 1 tbs. of EVOO. Place in a large bowl, add reserved garlic, add in Italian seasoning, season with salt and pepper to taste.  Add croutons to the bowl and mix well to coat.
  6. In a large cast iron skillet, add the croutons to the bottom of the pan.  Lay the roast chicken on top of the croutons.  Season chicken with Kosher salt, and cracked black pepper.  Drizzle chicken skin with EVOO.  Place in pre-heated oven to roast for 1 hour or until the internal temperature registers 165°.   When chicken is done, place on cutting board and cover loosely with foil, and let rest for at least 15 minutes before carving.  Remove croutons to a bowl to prevent further cooking in cast iron.  Set aside.
  7. Begin to assemble your salad in a large bowl.  Toss lightly with vinaigrette, but do not drench your greens.  Enjoy the taste of the fresh greens!  Top salad with drippy, crusty, delicious croutons.  Carve chicken, place on serving platter, and let the family devour!!

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