Roasted Chicken with Croutons
INGREDIENTS
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Chicken:
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One 4- to 5-pound roaster chicken
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1 tablespoon kosher salt
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1 teaspoon freshly ground black pepper
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1 teaspoon garlic powder
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6 sprigs fresh thyme
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2 sprigs fresh rosemary
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1 head garlic, sliced in half
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1/2 medium yellow onion
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1 baguette
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3 tablespoons unsalted butter, at room temperature
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Pan Sauce:
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2/3 cup white wine
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1/3 cup chicken stock
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4 tablespoons unsalted butter, cut into tablespoon pieces
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1 teaspoon chopped fresh rosemary
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1 teaspoon chopped fresh thyme
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Kosher salt and freshly ground black pepper
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