|Roast Chicken with Root Vegetables|
|Yummy Root Vegetables in Wine Sauce|
This week’s French Fridays with Dorie challenge is for Hurry-Up-And-Wait Roast Chicken! I used all of Dorie’s Bonne Idees – I stuffed the chicken with a bunch of fresh dill, lemon wedges, and garlic and rubbed herb butter under the skin. I filled the pan with root vegetables: carrots, parsnips, onions, and three kinds of potatoes tossed in Garlic Olive Oil, salt & pepper. And, I poured a cup of Chardonnay into the bottom of the pan. All of which resulted in moist delicious chicken and vegetables in a rich, yummy sauce.
Although the result was terrific, and the chicken was beautifully browned, I found this recipe a little fussy for a weeknight – hence the name. You turn the chicken twice while it’s cooking, then prop it up to rest for a bit before carving it. The flavor is very French and just perfect for fall with the roasted vegetables.