- 3 thick slices day old ciabatta bread or other artisan bread
- 1 size 16 chicken ( 1.6kg or 3 1/2 pounds)
- 1 head of garlic, divided into cloves
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1/2 cup chicken stock
Preheat the oven to 180 C or 375 F.
Tear the bread into rough pieces approximately 2-3cm (1 inch or a bit bigger) wide.
Cut the chicken into portions, if you follow this quick video on portioning a chicken from Lance the butcher, you will get even neat pieces.
Place the chicken in a single layer in a roasting dish, scatter the garlic cloves around the chicken along with the pieces of bread.
Drizzle with a small amount of olive oil.
Place the smoked paprika and salt in a small sieve and dust the chicken and bread with this.
Cook for about 35 minutes until the chicken is golden and the juices run clear when pierced with a skewer. Turn any croutons that appear to be colouring too quickly.
Once cooked, remove the chicken, garlic and croutons from the roasting dish and arrange on a serving platter.
Place the roasting pan on the stove top over a moderate heat, pour in the wine and chicken stock, stirring with a wooden spoon, allow the liquid to bubble and reduce for a few minutes before drizzling over the chicken and serving.