Monday, October 1, 2012

Around My French Table -- Roast Chicken for Les Paresseux

Oh Lord, you guys.  Week 2 and I already fell behind.  I'm not going to make a big deal about it, but I'm going to post my second recipe from last week this week, and then I'll catch up with a new cookbook this week.

Not that it's any kind of excuse, but I had an INSANE week and weekend.  We had a family gathering both Saturday and Sunday, and then my cousin and her husband were down and I made a non-cookbook chocolate cake and a non-cookbook dinner, and THEN I had to put together a cheeseball and my World Famous Pumpkin Stuff for the potluck on Sunday.  Insane, I tell you.

I'm here to make it up to you, though.

I've blogged about this chicken before in my old blog -- it's my absolute favorite "Oh my God, I have this whole chicken, what do I do with it?" recipe.  The translation of the recipe name is "Roast Chicken for the Lazy."  And it really is.  If you're willing to stick your hands in a chicken and chop some veggies, you're good to go.

So here it is. . .a fitting finale for the French cookbook.  Next week (which is actually this week), I'm going to be diving into a diabetic cookbook my mother-in-law gave me.

Roast Chicken for Les Paresseux

Adapted from Around My French Table
serves: 4-ish

Ingredients:


 1 chicken, 4.5 to 5 pounds, room temperature
Olive Oil
4 - 6 red potatoes, scrubbed and quartered
2 carrots, trimmed, peeled, and cut into chunks or a few handfuls of baby carrots
1 onion, quartered
Garlic salt (or regular salt)  and pepper
A few things to note.  You'll notice that in that picture, there are no red potatoes and there is a random slice of bread.  The bread is a little add-on to the chicken that, if it ever works for me again, I'll post the recipe for, because it really is delicious.  In this case, though, I just ended up with soggy bread.
As far as the potatoes go. . .I'm convinced I'm getting less smart with age, because I thought to myself, "Well, Sarah, you have regular potatoes to use up, so now would be a good time to do it."
It would have been a good time. . .except those were sweet potatoes, not the white potatoes I'd anticipated.  I took this picture and then started using everything, so there was no way to re-stage it, and I didn't realize the bread didn't work out until the end.  So that's why the picture doesn't 100% match what I'm talking about.

Preheat the oven to 450°F.

Rub the inside of a Dutch oven (or giant roasting pan, in my case) with olive oil.  Season chicken inside and out with pepper and either garlic salt or salt.  (You could also use garlic powder and salt if you wanted.)  Place chicken in pot.  Throw some garlic in it.

Put other garlic and any herbs you might have lying around into the pot and pour over a few tablespoons of oil and water or wine, if you're using it.  Cover in foil and place pot in the oven.  (NOTE:  You don't HAVE to cover the chicken in foil, but when I do, it's much more juicy than when I don't.)  Roast for 45 minutes.

Toss the chopped vegetables in oil, salt, and pepper.  After the chicken has roasted for 45 minutes, remove from oven and surround with the vegetables.  Re-cover with foil and roast for another 45 minutes, for a total cooking time of 1.5 hours.

Remove chicken from oven and let rest 5-10 minutes before carving.  This is one of the best chicken recipes I've ever made in my life, hands down.