Friday, January 22, 2016
French Fridays with Dorie Roast Chicken for Les Paresseux
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.