Diner De Poulet De Parisan
From solanaceae 15 years ago
- 60 minutes to make
- Serves 6
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 cooking pans in the process. Read more This recipe was inspired by Ina Garten. See less
Ingredients
- 1 roasting chicken shopping list
- 1 Head of garlic broken into cloves and peeled, toss in olive oil shopping list
- 1 stick of butter softened shopping list
- 1 t fresh thyme un-stemmed & chopped well shopping list
- 1 T dried herbes de Provence* shopping list
- kosher salt shopping list
- fresh cracked pepper shopping list
- 1 lemon zested then juiced shopping list
- 1 lemon zested then cut into quarters shopping list
- 1 pint of fresh Brussels sprouts, cleaned and halved shopping list
- 4 baby fennel, cleaned and quartered shopping list
- 1 loaf of crusty bread cut or torn into 1" cubes/chunks shopping list
- 3 T olive oil (this is an approximation) shopping list
- 2 T butter (this is an approximation) shopping list
- garlic powder (this is an approximation) shopping list
- *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. shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
Sounds wonderful. Can't go wrong with roasted chicken. Cheers!
kidaria
in BC loved it
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I love this fantastic recipe. I know it smells wonderful!
bluewaterandsand
in GAFFNEY loved it
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Sounds delicious, hon - thanks so much!
lunasea
in Orlando loved it
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