My roast chicken usually depends upon what I have in the refrigerator...a little citrus, herbs from the garden, and built on a bed of carrots, onions and celery. Ina Garten's Perfect Roast Chicken has always been a favorite. Dorie's recipe presented an interesting twist and one that I will most certainly repeat: two slices of baguette placed at the bottom of the dutch oven with a little olive oil. As the chicken roasted, the bread collected juices, formed a crust, resulting in gooey goodness. The recipe suggests roasting the liver in the cavity and when it is cooked, mash and spread over the juicy bread, drizzle with juices and season with salt.
The chicken was seasoned with salt, pepper, sprigs of rosemary, thyme, and oregano along with an entire head of garlic placed in and outside the cavity. A splash of olive oil and white wine for a little liquid in the dutch oven and into the oven the roast went.
After 45 minutes at 450 degrees F, baby potatoes, carrots, and shallots were added to the roast. Forty five minutes more at the same temperature and uncovered, a crisp, golden skin formed and the house was filled with that perfect roast chicken smell.
Delicious! Délicieux!
Listen to the translation of roast chicken for the lazy: poulet rôti pour les paresseux
Here is hoping for many more lazy days filled with treats like this!
November recipes from Around My French Table will include:
Pumpkin-Gorgonzola Flan, page 146
Roast Chicken for Les Paresseux, pages 200-201
Potato Gratin, pages 360-361
Caramel Topped Semolina Cake, pages 438-439
Great photos!
ReplyDeleteYour chicken looks divine and that roasted garlic...to die for!
ReplyDeleteSteph & Onewetfoot--thanks for stopping by! Roasted garlic spread on the bottom of the pan baguette pieces...delicious! Turned the leftovers into chicken noodle soup this evening.
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