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This roast chicken dish is dead simple, but it still has a trick up its sleeve: By roasting it atop a bed of torn bread pieces and smashed garlic, it makes the tastiest croutons, soaked in slightly lemony, herb-spiked chicken renderings.
Some of the croutons will be deeply flavorful, stuck with dark, chewy bits of roasted garlic, while those near the top will be golden-brown and audibly crunchy. Tossed together and placed atop a Caesar, they'll duel for attention with the anchovies and garlic in the dressing (these croutons are not for the faint of flavor heart). And that's all before you've even arrived at the chicken, which has crispy, salt-brined skin and is stuffed with garlic, lemon, and herbs.
Put it all together and you'll find yourself with a meal that's rich enough to plan a dinner party around, but practical enough for a weeknight meal.
What would you use these crispy croutons for? Tomato soup? Panzanella? Tell us in the comments below!