I used the NYTimes' Roasted Chicken recipe because I loved the idea of having crunchy bread full of chicken drippings. Here is the recipe with some adjustments since I only used half of the chicken:
1/2 loaf of sourdough baguette, sliced at least 1/2-inch thick
Extra virgin olive oil
Salt and freshly ground black pepper
1 whole chicken (brined overnight and patted dry)
1 garlic head, sliced in half horizontally
1 bay leaf
A bunch thyme sprigs
- Preheat oven to 425 degrees. Arrange oven rack so that it is in center of oven. Lay bread slices in a thick, heavy-duty metal roasting pan in one layer. Drizzle liberally with olive oil and sprinkle with salt and pepper.
- Rub 1 teaspoon salt and 1/4 teaspoon pepper inside cavity of chicken. Put the garlic, bay leaf, lemon and thyme underneath the half-chicken. Rub outside of chicken with 1 tablespoon of olive oil and sprinkle all over with remaining salt and pepper. Place it breast side up on bread.
- Roast chicken until it is deeply browned and juices run clear when thigh is pricked with a knife, about 45-50 minutes. Let rest for 10 minutes before carving.
- Thirty minutes in to cooking, drizzle baby artichokes with olive oil, salt and pepper and put them on a separate pan and into the oven.
- While you're waiting for the chicken to rest, put the rest of the vegetables onto the pan with the artichokes and season with olive oil, salt & pepper.
- Serve chicken with bread from pan and the roasted vegetables.