Roast Chicken for Les Paresseux: Week SixI guess I could be considered a lazy girl when it comes to one pot meals. Not only are they easy to put together but the clean up is an added benefit. This was Dorie's pick for week six with our group French Fridays with Dorie so unfortunately I can not post the recipe. It is fairly self explanatory if you look at the picture...
I guess I could say I have made a rendition of this recipe probably once a month for as long as I can remember... but there is one sneaky little secret with this recipe that was new to me. You lay slices of dense baguette in the pan under the chicken which after cooking come out crispy and rich from all the juices and gravy from the bird. I have to say I like these as much as I like the skin of my Thanksgiving turkey ( and that is saying a lot!!). Those little gems are worth lining up for.
I added plenty of veggies and white wine to the pot, tucked some sage leaves under the skin and we were good to go. The chicken was moist and fabulous. The skin was crispy. The vegetables very tasty. All in all a great meal for a busy Saturday. Makes the house smell luscious when you return from a day of play or come in from a long day of working in the yard.
Mon Dieu !!!This was good.
You have to love those lazy Frenchies.. I guess I can say that because I'm one of them.
Enjoy!!!
Beautiful bird! I love the sage leaves you placed under the skin. :) I made chicken this week as well. Loved it, but the bread didn't do much for me. (I might have done something wrong!)
ReplyDeleteThe whole sage leaves under the skin look fantastic! I bet it tasted great!
ReplyDeleteThe sage was a great herb variation idea. Hmmmm. Nice color on the chicken - did you roast with the cover on or off? It appears people have tried it both ways.
ReplyDeleteThis looks fantastic, and would be perfect after a day outside. I went with the caramel thing this week, as I'm too lazy to make dinner and dessert!
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The sage leaves under the skin sound wonderful! I absolutely love one pot meals and am looking forward to making this one. The photo has my mouth watering!
ReplyDeleteIt looks so good, a perfect winters meal! I loved this chicken too.
ReplyDeleteLooks lovely! And I bet those sage leaves just took it over the top. Nicely done! :)
ReplyDeleteI feel so behind! Everyone seem to know that Les Paresseux means "lazy people." I thought it meant fancier than that!
ReplyDeleteYour chicken looks nicely browned. I love how you dressed up the picture with fresh herbs!
Seems we both like sage too! Yum!
ReplyDeleteTrevor Sis. Boom.
It looks just beautiful. The accessories look lovely as well. You know what your photo reminds me of? In Colonial Williamsburg when you have those candlelit dinners they bring you a chicken like this on a platter like this with the veggies and the lighting is like this...and I just always love those dinners...your photo reminds me very much of that...such fun for me. All of it just beautiful.
ReplyDeleteLovely photo...your chicken looks like it was absolutely delicious!
ReplyDeleteThanks all for stopping by:) Much appreciated. B
ReplyDeleteWhat a gorgeous chicken! Those sage leaves looks super. Can I come for dinner?
ReplyDeleteTrevor I think we are evil twins:)
ReplyDeleteYour chicken looks fantastic! I love the sage leaves under the skin. Also, your presentation makes it look even more delicious.
ReplyDeleteI am ready to make this dish again! Great photo!
ReplyDeletelike many, i love the sage leaves under the skin. such a great recipe. mon dieu indeed!
ReplyDeleteOh yes, I love sage under the skin too, leaves the most delicious flavour and I too love this, its almost a regular on our tables too..., but so, so good.
ReplyDeleteThanks for popping in all:) Even though this is a regular at my table it is one of the best one pot meals around. More time for play...B
ReplyDeleteRecipes like this are a godsend during busy times - I love the idea of baguette soaking up all that lovely flavour too!
ReplyDeleteI always like coming across a new recipe for something I think I already know how to make... such was the case here. It really was moist and wonderful. Yours looks fantastic! The sage leaves sound like a neat idea.
ReplyDeleteLike Celia says, recipes like these are really great to have in our repetore but there are always new ways to change them up. Thanks for visiting. Always a pleasure:)
ReplyDeleteYour picture turned out really nice. Looks delish! Love your fork, too :)
ReplyDeleteDoesn't get better than a good roast chicken and this one looks perfect.
ReplyDeleteThanks Gals for coming by. Visit again. I always appreciate it. B:)
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