French Fridays with Dorie Roast Chicken for Les Paresseux

I was having family over for a meal and wanted to make something special but not a lot of work. Dorie’s roast chicken for les paresseux (lazy people) seemed to fit the bill and also had many recommendations from the group.

Two pieces of bread were put on the bottom of the pan and the chicken placed on top.  Cooked at 450 degrees for 45 minutes, then I added the carrots and continued to roast for another 45 minutes. The chicken came out perfect and was really moist, everyone loved it. I thought the carrots were overcooked but my husband loved them. The bread at the bottom was supposed to be edible with the chicken livers but the bread was soggy and too greasy for me and the livers were just overcooked and dry. Overall a successful dish with minimal prep and clean-up. Definitely will make again.

The recipe can be found on page 200 in Around My French Table by Dorie Greenspan.


3 Comments Add yours

  1. Kathy says:

    I loved this dish! I still make it often…and it still gets great reviews! Diane, Have you thought of joining us in cooking through David Lebovitz' book My Paris Kitchen. The group is called Cook the Book Fridays. It will be twice a month. It looks as if many of our Dorista friends are cooking along. I have a link on my last blog post, winter salad. Think about it!


  2. Kathy says:

    I love this dish! It has been one of my favorites and always gets rave reviews! Diane, Have you thought of cooking along with our new group CooktheBookFridays. We will be cooking through David Lebovitz' new cookbook, My Paris Kitchen. It looks as though many of our Dorista friends will be cooking along. We will post twice a month and just posted our first pick yesterday. Hope you will join us! The link is on my last post…Winter Salad. Think about it!


  3. Kathy says:

    Sorry for the double comment…it told me it didn't post 😦


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