Let me explain.
One of my best friends told me once that you know you've fallen in love with the right person when being in a relationship with them elevates you to the best version of yourself. I take that as truth when it comes to romance, and I will tell you that it certainly applies to this chicken. You know I'm right, because those of you who know me know that I oftentimes don't even eat chicken - you know, it can be so.... chickeny. But this chicken has me converted.
It is everything chicken should be - moist and flavorful with a crispy skin. It makes the house smell delicious and makes you feel like you are eating in a classy French bistro or in your French host-mother's farmhouse kitchen. It's that good. And the gravy... I mean, you have to make the gravy.
Dorie calls it "roast chicken for les paresseaux" or "roast chicken for lazy people." Trust me, no one will think that you are lazy, they will think you are some sort of cooking deity who has come straight down from heaven to feed them this chicken. Beware - if you are dating the person you are cooking this for, don't take it lightly as they will likely be yours forever. But lazy it is -- you do little more than buy a chicken (the barge was late, no whole chickens on the island so we bought pieces and it worked just fine) and roast it with some herbs (also no fresh herbs on the island, we used dried) and vegetables and call it a day. Apparently the oven does the rest of the work and turns it into the kind of thing chicken dreams are made of.
roast chicken for les paresseaux
adapted from around my french table
Olive oil
4-5 lbs of chicken, a whole one or pieces
s&p
2 sprigs each rosemary, thyme and oregano (or dried)
1 garlic head, but in half horizontally (no need to peel)
2/3 cup dry white wine, chicken broth or water
4 baby potatoes, quartered
2 carrots, cut into thick chunks
4 whole shallots or 1 quartered onion
Preheat the oven to 450
Rub the inside of a large, high-sided casserole or dutch oven with oil. Season the chicken with s&p. Put the chicken in the casserole with the garlic, herbs, and liquid. Top it with a glisten of olive oil and pop it into the oven. Roast it for about 45 minutes and toss in the vegetables. Roast for another 45 minutes (check after 30 for doneness) and that's it. Take it out of the oven, put it on a beautiful platter, and let it rest while you make a little pan gravy.
Put all the juices back into the pot and put the pot over high heat until it boils. Throw in some additional chicken stock (1/2 cup) or wine and scrape up whatever bits you might have. Reduce a little and you have a pan sauce.
Since we used pieces, I sliced up the breasts so that everyone could have a little dark meat and a little white meat.
xo
~m
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