Roast chicken is one of those kitchen basics that I've never been able to master. Mine is usually passable, but often dry and flavorless. So Dorie's version, Roast Chicken for Les Paresseux- lazy people- was my choice this week for French Fridays with Dorie. The recipe was incredibly easy, and I'd have to say that it's as perfect for busy people as it is for lazy ones.
The verdict? A keeper! Roast in my trusty cast iron dutch oven- with rosemary, thyme, oregano and garlic- that one little bird made the whole house smell divine. Potatoes and carrots added about halfway through the cooking time were perfectly done. (The carrots were like candy- please don't skip them! Next time I'll add more.) I let my bird rest upside down for a few minutes before serving, and even the breast meat (that I normally eschew) made lovely moist flavorful slices.
This recipe includes what Dorie calls "the bread trick." A thick slice of bread is placed in the dutch oven under the chicken, so that it absorbs the chicken drippings and gets browned and crispy. Many who have reviewed this recipe have loved the bread, but alas I can not count myself in the number. Maybe my palate is not as refined as it should be for this to be considered a treat, as I didn't care for it even spread with the luscious creamy roast garlic or the tasty liver that was tucked inside my lovely organic bird. It was beautifully browned and crisp on the bottom, but soggy where the chicken lay on it. And it just didn't appeal to me. Sorry Dorie.
But the chicken? It was absolutely lovely and I'll definitely make it again exactly as I did this one. Whether lazy or busy, it would be the perfect choice for a dinner that doesn't need to be fussed over. This recipe can be found in Dorie Greenspan's newest book, Around My French Table. To see what others have made this week, visit French Fridays with Dorie!
What a great tip about letting the chicken rest upside down for a bit! Oh, and I was greedy and kept the roasted garlic from my chicken all to myself! Great post!
ReplyDeleteOhhhh, I do envy you for your thick, crispy piece of bread. I had the temptations of some crispy edges, but most of it was mushy. I'm going to have to try again just to get that piece of bread right!
ReplyDeleteYour bird looks amazing. I wish you could have shared my bread. I think I sliced mine more on the thin side so it was more crispy than soggy. Your posts never disapoint. Thanks! B
ReplyDeleteThe chicken looks absolutely delicious! Now I'm wondering what's the ingredients used! LOL!
ReplyDeletelooks wonderful! great colors - nice, warm pic :)
ReplyDeleteFunny--I preferred the bread to the chicken! I put mine back in the oven to crisp up. Your chicken looks great, and now I'm wishing I'd done some vegetables too.
ReplyDelete:)
I've never tried to prepare roast chicken before because I have terrible memories of my mother's being dry and awful. I really should try Dorie's version though because yours looks like a masterpiece.
ReplyDeleteThis looks fantastic! Great idea cooking it in a Dutch oven, I've going to give that a try. I would love to try the bread trick too!
ReplyDeleteMmmm...I am so very hungry after viewing all the photos of chicken this morning. Yours looks so nice a crispy on the outside.
ReplyDeleteI loved this chicken too, yours looks very good! I made the PG this week and was so happy I did!
ReplyDeleteThat looks lovely. I will bookmark it in my copy of her book. Thanks!
ReplyDeleteSuch a beautiful roast chicken and I want some of those carrots that taste like candy:)
ReplyDeleteMost of my bread slices were soggy on top, but I did find that one crispy one that I devoured! :) Your chicken looks perfect - so glad you enjoyed it!
ReplyDeleteOoooh, this looks delicious! I'm wondering what ingredients were used too - guess I'm just going to have to buy the book, lol!
ReplyDeleteGreat job on this roasted chicken, Betty! We all have our recipe "fears", but from the looks of this, you have overcome yours! Roasted chicken is my all-time favorite dinner, and I would pay any amount of money for one bite of this!
ReplyDeleteThe carrots is one of the best part. Also the roasted garlic, I ate them as well. Yours looks so good. I'm glad you liked it!
ReplyDeleteDelicious! And you can always pass the bread to me.
ReplyDeleteTrevor Sis. Boom.
The garlic looks soooooo good! Nice post!
ReplyDeleteYour chicken looks great! Can't wait to make it myself (next week).
ReplyDeleteDorie is certainly the go to guru of cooking!! Your roast chicken looks perfect, and after seeing roast chicken in Paris, I would have to agree the French do it right!
ReplyDeleteCheers
Dennis
Your chicken and bread looks amazing. Don't worry about not liking the bread, it's just a prop for the chicken masterpiece. ;-)
ReplyDeleteAh! A perfectly roasted chicken. This is what I need to master. My sister and I have been trying to get this right for years. I probably wouldn't have been a fan of the bread either. Thank you for sharing...here's to a beautiful weekend! You deserve it.
ReplyDeleteYour photo is so beautiful I can smell it! I don't think I would like the bread either, but I would love the chicken. I will try the trick of turning the chicken upside down. I love the herbs and I can imagine it would make fabulous chicken salad if you could ever have any leftover.
ReplyDeleteYour chicken and vegetables look picture perfect!! I didn't have time to rest mine upside down as I had two teen boys and a husband drooling when it came out of the oven, so it just rested in the pan for a bit...it was still very very moist and delicious. I'm with you on the bread...no one here would eat that either...my 18 year old swimmer said, "Are you kidding with this, Mom, it's full of grease!" LOL. Definitely a repeat around here. Your blog is lovely.
ReplyDeleteI could not find a email for you so I am posting this here. Congrats!!! You were one of two winners to recieve a butterball $15 gift check. Please reply within 48 hours with your mailing address so I can get your check in the mail. thank you
ReplyDeletetinabutler@mommyskitchen.net
Your chicken is pretty enough for a magazine cover. It really looks delicious. I've bookmarked this for later use. I hope you are having a great day. Blessings...Mary
ReplyDeleteThis chicken is so juicy! And the vegetables are worth the price of admission, too.
ReplyDeleteWhat an exciting moment for you to master the roast chicken! The bread trick sounds very interesting I must say! :)
ReplyDeleteI am the same as you; I never really love my roast chicken when I make it. But this recipe sounds really great. All of the flavors added must make it really tasty. I love the idea you gave to lay it upside down. Great tip. Thanks for sharing it:)
ReplyDeleteEnoyed your post. I didn't care for the soggy bread either. :)
ReplyDeleteOK, I'm not lazy, but I sure don't ignore the chance to make a great meal without wearing out my body (which will be happening in about a week). I like the idea of the "bread trick." Makes sense, but I read from others that they didn't like it. I'll give it a try.
ReplyDeleteThanks so much for sharing your wonderful information and insights.
Sharon Lovejoy Writes from Sunflower House and a Little Green Island
I saw this on another French Friday post and those it sounded so good. The bread on the bottom, the roasted garlic - it all sounds great.
ReplyDeleteo.k. that's it. i am getting dorie's new book. i had it in my hand and put it back...now i am wondering why i did. that chicken looks wonderful...i have got to get with the program...i love that friday's with dorie...i am going to check it out...
ReplyDeletehappy to see you today, as always, my friend
kary
xxx
wow! it is beautiful! i was terrified to roast a chicken and finally did one as well! yum!
ReplyDeleteSomething about a roasted chicken is always ridiculously impressive to me and yours certainly doesn't disappoint. Awesome job!
ReplyDeleteSoggy bottoms definitely disagree w/ me, too ;) BUT this looks so amazing...comforting and delicious!
ReplyDeleteI love the lazy man version! That's so great. I'd have to wait and try the bread before deciding if I was a drippings kind of girl. But that bird is beautiful.
ReplyDeleteGood to hear this recipe was a keeper. I've never feel like my roast chickens are the most moist, so this sounds great. And what a gorgeous photo of the whole platter with this roasted veggies. Yum!
ReplyDeleteThe roasted chicken looks perfectly browned and tender! I am totally with you about addition of CARROTS in it!
ReplyDeleteI really need to try making a roast chicken. What a shame this cookbook is not available in my public library. Your description made me just look it up. I'm going to have to keep paying attention to your reviews of her recipes each week to see if there's more in there that will tempt me to buy it.
ReplyDeleteWonderful looking roasted chicken :)
ReplyDelete...interesting about the add of bread, I have never heard this technique before.
Everyone should have a good roast chicken recipe. I have been using Ina Garten's for years. For my birthday, I received Dorie's cookbook Around the French Table, and after seeing your roasted chicken, I think I will take the leap, this looks fabulous!!!!
ReplyDeleteI don't often roast a whole chicken. It looks like you did a fantastic job. Great photo!
ReplyDeleteI can practically smell that chicken! Roasting a chicken always strikes me as too much trouble... Thanx for a great recipe - this is one I would make!
ReplyDeleteI have GOT to get this book!! What a fabulous dinner...and so easy!
ReplyDeleteWowsie....... you are becoming quite the French cook. I'm super impressed.
ReplyDeleteWhat a beautiful chicken! I did not have good luck with the bread; having added too much wine to the dutch oven my bread was more a gravy base by the time cooking was complete. Yours looked fantastic.
ReplyDeletethis is a beautiful roasted chicken:) i cant wait to try this out.
ReplyDeleteI don't know if I would like the toast either but I'd totally go for the roasted garlic!
ReplyDeleteYour meal seems to have turned out perfectly and your photos are incredibly attractive.
ReplyDeleteEating at your home must be a real treat ;o)
Flavourful wishes,
Claudia
Your pictures really make me want to make the chicken again next week! I'm sorry you didn't like the bread, but at least yours held its shape (mine melted...still good)!
ReplyDeleteWow, what a lovely chicken dish...beautiful presented and sure looks so yummie...love the idea of roasting garlic as well :-)
ReplyDeleteYour chicken looks gorgeous. The bread was not my favorite part either. I also changed the flavoring slightly. I really enjoy what other members of the group have made.:)
ReplyDeleteWhat a perfect roasted chicke. I am so anxious to get this book for Christmas. Your picture is wonderful; I can almost taste it. I am never satistfied my my roast chicken but this looks like perfection!
ReplyDeleteMy secret to roasting chicken or turkey...cook the bird upside down (breast side down) and never have dry breast meat again. If you need to have a nice brown breast for serving...flip it over the last 15 minutes and remove the cover from the baking pan. Works every time.
ReplyDeleteI loved this chicken too. Your roasted garlic looks perfect!
ReplyDeletei love this combo...sounds so great!
ReplyDeleteI haven't seen (or tried) Dorie's recipe yet, but the best tip I have for producing a perfect roasted chicken every time is to salt the bird 48 hours ahead, wrap in plastic, and refrigerate until an hour before you plan to start cooking.
ReplyDeleteThat one little step has transformed my chickens!