Roasted Citrus-Brined Chicken with Pan-Toasted Croutons

I came across this in Food & Wine and loved the idea of the croutons. I made it and had only a few quibbles. I then realized I had the chef's book (from which I'd never cooked) and looked up the recipe--lo and behold, the book version was to me a much better version. The chicken is brined in a combo of wine, citrus, garlic, s&p, rosemary and water. It's then roasted with some rosemary and salt & pepper. Once roasted, bread cubes and some butter or bacon fat are placed in the roasting pan and baked. That was my only criticism--the cubes were too crispy and dry. However the book version calls for pouring off any fat in the pan, adding stock, bringing it the boil and then adding the bread and baking it. A much better solution than that in the magazine version. The chicken is absolutely delicious--so moist and with just the right undercurrent of flavor from the brine. This is a winner. If I were rating the magazine version, it would be 3 1/2 to 4 stars. The book version is a solid 5 stars.