Recipe

Diner De Poulet De Parisan Recipe

	Solanaceae / All my dishes 1 year, 7 months ago It's the name that evokes the anticipation of this simple roast chicken dish. After the first time I made it there was a resounding chant to dethrone stuffing as the King of poultry accompaniments. Of course it doesn't hurt that you only dirty two co... More Prep:25m Cook:60m Servings:6	Solanaceae
	easy elegant

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Ingredients

1 Roasting chicken

1 Head of garlic broken into cloves and peeled, toss in olive oil

1 stick of butter softened

1 t fresh thyme un-stemmed & chopped well

1 T dried herbes de Provence*

kosher salt

fresh cracked pepper

1 lemon zested then juiced

1 lemon zested then cut into quarters

1 pint of fresh Brussels sprouts, cleaned and halved

4 baby fennel, cleaned and quartered

1 loaf of crusty bread cut or torn into 1" cubes/chunks

3 T olive oil (this is an approximation)

2 T butter (this is an approximation)

garlic powder (this is an approximation)

*The blend I use has rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram. I buy it at Marshalls in their foodie section for about 1/2 the price I would pay at a fancy grocery store.

Directions

Make your compound butter ahead of time so it has time to firm up. Mix the softened butter, thyme, Herbes de Provence, pepper and all the lemon zest. Roll the mixture into a log using wax or parchment paper and chill in the fridge until firm.

Preheat oven to 400*. Find your largest roasting pan.

Prep. your chicken leaving some of its natural fat. Pat it dry with paper towels (wet chicken doesn't crisp well).

Remove compound butter from fridge & cut into 1/4" slices.

Being careful not to rip the skin slide the butter pats here and there all around the chicken .. there is no such thing as too much.

Drizzle the chicken with reserved lemon juice, salt and pepper the skin.

Place the lemon quarters inside the chicken and scatter the garlic cloves around the pan.

Cook for 30 minutes uncovered. Remove from the oven & add the sprouts.

Place back in the oven for 20 minutes. Remove from the oven & add the fennel. Back in the oven it goes for 10 minutes maybe a little longer if the chicken needs a few more minutes.

Remove chicken from the over, tent with foil. While it is resting prepare the croutons.

I make my croutons in a large oven-safe frying pan. I melt equal parts of olive oil and butter in the frying pan. Toss this with the chunks of bread and garlic powder. I then toast these on the stove top until they are lightly golden brown.

When it's time to serve everything goes on the same platter. I layer the croutons and then put the carved chicken and veggies on top so the croutons soak up all the flavors.

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