I have roasted a lot of chickens over the years. Next to grilled, it’s my favorite method for cooking chicken. And this … this! It is by far the most wonderful roast chicken I’ve ever made. And it’s so easy that it’s called roast chicken for les paresseaux … for the lazy.
The combination of seasonings is simple but wonderful: salt, pepper, rosemary, thyme, oregano, and garlic. After seasoning the chicken, it’s placed on top of one or two slices of thick French bread. A few tablespoons each of white wine and olive oil are added, and the the bird takes on the most wonderful flavor as it roasts at 450 degrees. After 45 minutes, the vegetables are added, and everything roasts for another 45 minutes.
Yes, the chicken is wonderful. But the best part of this recipe is the bread. It soaks up the juices from the bird and becomes incredibly crisp and sinfully delicious. In the recipe, Dorie instructs her readers to do as she does and save the bread for themselves. I tried to keep one of them all to myself. I really did. I shared one with Jim (who loved it too). Then Max asked if he could try a bite. And curses! I made the mistake of handing him the second (and last!) slice to try, and it was never to be seen again.
I did finish it with the optional sauce (for the less lazy), made with what juices are left from the bird, the pan drippings, and white wine. (I finished it with a little butter at the end.) Let me just say: don’t be lazy. Make that sauce if you roast this chicken.
My favorite part of the whole experience came when the bird was still in the oven. I tweeted, “Roast Chicken for Les Paresseux in the oven. That bread? Il est à moi.” A short while later, Dorie replied: “Did you get the bread? Was it soaked thru w chicken juice? Did you have the chic liver on it? Did you like it? Sure hope so.”
My chicken didn’t come with a liver, but I’ll be sure to try that next time. Dorie, it sure is fun having you here to enjoy this journey with us.
We’re shaking things up a bit this month over at French Fridays With Dorie. We’re all cooking the same four recipes, but it’s our choice which recipes we’ll cook each week. They’re all perfect November recipes, because all four together would make a great Thanksgiving dinner: roast chicken, potato gratin, pumpkin-Gorgonzola flan, and caramel-topped semolina cake. Ooh-ah.