This is my new favorite roast chicken recipe. You start by rubbing the inside of a dutch oven with olive oil. Then a slice of bread is placed in the bottom of the dutch oven, a bed for the bird. A five pound chicken is seasoned inside and out with salt and pepper. Some sprigs of herbs and half a head of garlic are put in the cavity. The chicken is put on its bead along with some more herbs, a little oil and water and the other half of the garlic. Put it into a 450 degree oven for 45 mins. Then add some potatoes, shallots, carrots that have been tossed in olive oil. Continue roasting for 45 more mins.
Paresseaux means lazy people. I'm glad to be one. This was another easy recipe from Dorie Greespan's around my french table. The French Fridays with Dorie group is baking their way through the delicious recipes.
I will make this again, if only for the crispy piece of bread hiding under the bird...
