Filed under: Food and Recipes, Main Dishes | Tags: Dorie Greenspan, roast chicken, roast vegetables
I’ve been on the quest for a perfect roast chicken dinner. But not any one, the perfect one for me, which must be easy, no fuss, and absolutely delicious. I’m here to let you know I finally found it.
I’ve tried several recipes: one from food network, one from cook’s illustrated, and one from my own imagination. None ever turned out quite so right. One was still raw, the other had too many steps and was too involved, and the other, well, just didn’t stack up.
One afternoon, before vacation, I had decided to take a trip to the bookstore, pick up a book for vacation, drink coffee, and browse cookbooks. I came across Dorie Greenspan’s new cookbook Around My French Table. I remembered Dorie being talked about frequently by Ina Garten as being a major influence, so I decided to sit down for a flip through. That’s when I found it. Roast Chicken for Les Paresseux, translated Roast Chicken for Lazy People. I thought, “I’m lazy!” and have held onto this recipe, guarding it, until finally making it a week or so ago.
The results blew my mind! All you do is season your chicken, roast it in a large Dutch oven with the lid on, and add vegetables halfway through. And that’s it. The resulting roasted chicken is so tender, moist, and flavorful. It tastes the way roast chicken should taste. And the vegetables, roasting alongside the chicken, being basted in the juices from the chicken? Well, let’s just say the French have hit a home run here.
You have no excuse to not try this recipe! It’s for lazy cooking people, and it’s easy! Just toss a quick salad to serve alongside, and you have a lovely home cooked meal for your family.
Roast Chicken for Les Paresseux
Adapted from Dorie Greenspan
5 WW points per breast serving, 4 WW points per thigh, 2 points per drumstick
4 WW points per 1/2 cup serving of vegetables
1 3 to 4 LB roasting chicken
Salt and pepper
1 package of mixed fresh herbs for roasting chicken (some combination of thyme, oregano, sage, Rosemary), divided
1 head of garlic, split
Mixed combination of root vegetables roughly chopped. I used 3 Yukon gold potatoes, 2 parsnips, and 2 carrots.
1. Preheat your oven to 450.
2. With cooking spray or olive oil, lightly grease the inside of your dutch oven.
3. Make sure chicken is cleaned, gizzards from the inside removed. Stuff the chicken with half the garlic and half the fresh herbs. Place chicken in your pot, breast side up, no trussing necessary. Season well with salt and pepper. Scatter remaining herbs around the chicken, throw in the other garlic half, and lightly drizzle the breast side with olive oil.
3. Roast 45 minutes.
4. Toss vegetables with salt, pepper, and a small drizzle of olive oil, and scatter around chicken. Replace lid.
5. Roast another 45 minutes.
6. Remove from the oven, allow to cool and rest either in the pot or outside while you throw together a salad.
7. Carve, serve alongside vegetables and your salad and enjoy.
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