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Roast Chicken for Les Paresseux Recipe

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This recipe for Roast Chicken for Les Paresseux is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 or 2 thick slices of good bread
1 chicken, whole, at room temperature
salt and pepper
Fresh rosemary, thyme, and oregano
1 head of garlic, cut in half horizontally (unpeeled)
About 2/3 c dry white wine or water
4 small potatoes, quartered
2 carrots, chunked
4 shallots or 1 onion
Directions:
Directions:
Rub the inside of a Dutch oven with oil and place bread slices in the bottom. Season the chicken with the salt and pepper. Place the 1/2 herbs and 1/2 of the garlic in the chicken cavity. Place the chicken in the pot on top of the bread. Put the other garlic half in the pot along with the remaining herbs. Pour in a few T of olive oil and add the wine or water. Bake @ 450 for 45 minutes. Add the vegetables, tossing with olive oil, salt and pepper. Roast for about 45 minutes longer, until juice runs clear. Make a pan sauce with some extra wine and drippings if desired.

 

 

 

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