Thyme Roasted Chicken with Mustard Croutons and a Brussels Sprouts Salad Recipe by Monte

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Ingredients

Or better yet, you can revel in Melissa’s recipe craft in her great
Recipe for Melissa Clark’s Mother’s Thyme Roasted Chicken with Mustard
Croutons
Country bread, ciabatta or other
sturdy bread, preferably stale and sliced
1/2 inch thick
Extra virgin olive
oil, as needed
1 1/2
teaspoons kosher salt, more as needed
1 (4 -5
lb) chicken, cut into 8 serving pieces,
rinsed and patted dry
Or two
skin-on chicken thighs per person
1 head garlic, separated into cloves (but not peeled)
1 bay leaf, torn into pieces
Preheat oven to 425°F Lay the bread slices in the bottom of a
heavy-duty roasting pan in one layer. Brush with mustard, drizzle
liberally with olive oil and sprinkle with salt and pepper.
Season the chicken all over with salt and pepper and place the pieces
on the bread, arranging the white meat in the center and the dark meat and
wings around the sides. Scatter the garlic cloves, bay leaf, and thyme
over the chicken and drizzle everything with more oil (take care to
drizzle the garlic cloves).
Roast the chicken until it's lightly browned and the thigh juices
run clear when pricked with a knife, about 50 minutes. If you like, you
can crisp the skin by running the pan under the broiler for a minute,
though you might want to rescue the garlic cloves before you do so they
don't burn (if you don't plan to eat them, it doesn't matter so much).
Serve the chicken with pieces of bread from the pan.
Recipe for Brussels Sprouts Salad
I can’t say that Andrew and I are huge fans of Brussels
Sprouts. As a child, they were often
pushed around my plate and left uneaten.
Since then, we’ve enjoyed some really nice recipes using them. So when I saw this take on them, I wanted to
try it. I enjoyed the crunch of the
sprouts and the toasted walnuts, the tang of the cheese and the lemon
juice. Andrew, however, did not. This recipe makes a lot of Salad so I had
plenty left over. Remembering a
Thanksgiving recipe of Brussels Sprouts and bacon, I revisited the salad, folding in some crispy
bacon and then putting the whole thing on the stove and stir-frying the
sprouts. The results were much more
appealing to Andrew. And it sounded like
something Melissa wouldn’t mind. After
all, her mother changes Melissa’s recipes all the time.
10
oz Brussels sprouts, trimmed
Juice of 1/2 lemon
Coarse salt, to taste
Freshly ground black pepper, to taste
1/2 c extra virgin olive oil
1 c toasted walnuts, chopped
3/4 c Manchego cheese, grated
6
slices of Smoked Bacon, cooked and chopped (optional)
Put the Brussels sprouts into a food processor fitted with the slicing
disc. Put the sprouts in a bowl and toss
with lemon juice and a little salt and pepper. Let stand for 5 minutes. Add the
olive oil and toss well. Gently stir in the walnuts and cheese. Taste and