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French Fridays With Dorie: Hurry-Up-and-Wait Roast Chicken

November 1, 2013 by susanelester 21 Comments

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.

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.

Bon Appetit!
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!

Filed Under: Uncategorized Tagged With: carrots, chicken, French Fridays with Dorie, potatoes

Comments

  1. Christina Conte says

    November 1, 2013 at 5:58 am

    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! 😉

    Reply
  2. Emily says

    November 1, 2013 at 6:17 am

    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!

    Reply
  3. Cakelaw says

    November 1, 2013 at 8:42 am

    Fussy, but your end result looks wonderful Susan. Yum!

    Reply
  4. Mardi Michels says

    November 1, 2013 at 10:33 am

    Definitely tasty but I agree – fussier than my usual method!

    Reply
  5. Paula @ Vintage Kitchen Notes says

    November 1, 2013 at 11:55 am

    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.

    Reply
  6. Mary Hirsch says

    November 1, 2013 at 2:02 pm

    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.

    Reply
    • dulceshome.com says

      November 2, 2013 at 3:14 pm

      That’s my go-to seasoning too!

      Reply
  7. Liz Berg says

    November 1, 2013 at 5:43 pm

    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…

    Reply
  8. Rose says

    November 1, 2013 at 8:57 pm

    My thoughts as well.

    Reply
  9. Kathy says

    November 1, 2013 at 11:19 pm

    Great looking chicken, plated beautifully! I do agree it was a bit fussy for a weeknight dinner…but delicious!

    Reply
  10. acookingmizer.com says

    November 2, 2013 at 7:33 am

    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!!

    Reply
  11. Cher Rockwell says

    November 2, 2013 at 11:46 am

    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…

    Reply
  12. Christy says

    November 2, 2013 at 3:11 pm

    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!

    Reply
  13. dulceshome.com says

    November 2, 2013 at 3:14 pm

    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!

    Reply
  14. Chris Scheuer says

    November 2, 2013 at 3:26 pm

    It may be fussy but it looks fantastic Mary, you all have got me craving roasted chicken – not such a bad thing!

    Reply
  15. Adriana says

    November 2, 2013 at 10:37 pm

    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!

    Reply
  16. Laura (Tutti Dolci) says

    November 3, 2013 at 4:46 am

    I love roast chicken, yours looks just wonderful!

    Reply
  17. tricia s. says

    November 3, 2013 at 2:24 pm

    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 !!).

    Reply
  18. Betsy says

    November 4, 2013 at 1:30 am

    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.

    Reply
  19. Cocoa and Lavender says

    November 7, 2013 at 11:11 pm

    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

    Reply
  20. Teresa says

    November 27, 2013 at 10:16 am

    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.

    Reply

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