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| Roast Chicken with Root Vegetables |
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| 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.
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| So flavorful! |
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.
Oh yum! I can practically taste that chicken! I’d have to agree with you, though-it sounds like more of a Sunday dinner type recipe-a bit involved for a weeknight. I’m sure you’ll have leftovers, though, so saves you cooking dinner tomorrow night! 😉
Big Yumms on your dinner! Did the suggested stuffing too. DH said it was dry (cos he ate it without the sauce!); but half the chicken was gone when I came home from work!
Fussy, but your end result looks wonderful Susan. Yum!
Definitely tasty but I agree – fussier than my usual method!
I’m making this chicken as fast as I can next week! I missed it today, but will change that. And with all the bonne idees too! Garlic oil, white wine?! Love it.
You nailed it, Susan. A delicious result but a fussy technique. All our (meaning we Doristas) chickens look gorgeous and tasted pretty darn wonderful but, ahhhhh, the constant attention required. Didn’t think to add wine. There you go with your parsnips again – love that vegetable and never think to toss it in my basket. Besides the other seasonings, I used Pensey’s “Ruth Ann’s Muskego Ave. Chicken & Fish Seasoning” on my chick also. Be still my heart. (Wasn’t that one of the seasonings you suggested?) Love photos, as always, Susan.
That’s my go-to seasoning too!
LOVE your thick slices…plated so wonderfully! Yup, fussy is the word…but it sure was tasty 🙂
PS…still trying to dream up a unique brownie or chocolate bar…
My thoughts as well.
Great looking chicken, plated beautifully! I do agree it was a bit fussy for a weeknight dinner…but delicious!
Do you think it would be too fussy for a weekend meal? It might be a nice idea to try with a turkey… 🙂 Have a good weekend!!
Yes, more of a weekend chicken than weeknight chicken.
Now, I am getting ready to kick myself for missing out on all those bonne idees…
I did this on weeknight too – mostly because I had my mind set that it was soup week until I saw Mardi & Cher post the roast chicken on Instagram last Sunday night. This definitely is a weekend cooking project and not good for those with 8-7’s. Love that you used all the Bon Idee’s!
I thought this was pretty good, though I didn’t think it was worth the fussing around with flipping it – but yours looks delicious. I made mine without vegetables, because I knew I’d be turning the leftovers into something else, but they look great too!
It may be fussy but it looks fantastic Mary, you all have got me craving roasted chicken – not such a bad thing!
The reduced wine pan sauce must have been amazing! I wish I had gone that route. I didn’t mind the fussiness that much. The super moist breast made up for it. I’m thinking of doing the same poultry gymnastics with the turkey this year!
I love roast chicken, yours looks just wonderful!
I agree with your opinion. Always an adventure though. And your sauce with those veggies looks absolutely gorgeous- that was my favorite part of this recipe. Also loving those green plates-makes a traditional/comfort type meal look the part (but way more gourmet !!).
What a gorgeous presentation! I agree, this is too fussy, even though it was delicious. I like roast chicken with less steps, like Dories’ lazy person’s chicken.
I am on the plane to NOLA, wishing this roast chicken were awaiting me upon landing… Sigh. I am sure I won’t starve in NOLA, though… Wish you and John were here now! ~ David
Love all your additions to this. That’s one mouth-watering plate of food! I didn’t mind the fussiness, because the results were so good, but in general, I think I’ll stick with the simpler recipes.