Ingredients for Roast Chicken For Les Paresseux
- Olive Oil
- 1 cup crusty bread cubes
- Whole Chickens
- Salt
- Fresh Ground Black Pepper
- Rosemary
- Thyme
- Oregano
- Head Of Garlic
- Dry White Wine
- Baby Potatoes
- 1 lb carrots, peeled and chopped
- 1 cup shallots, halved
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How to Make Roast Chicken For Les Paresseux
- Preheat oven to 450°F (232°C). Position an oven rack in the center.
- Lightly oil a Dutch oven or large, oven-safe casserole dish.
- Place 1 cup of crusty bread cubes in the bottom of the pot.
- Season a 3-4 lb whole chicken generously inside and out with salt and pepper.
- Place half of a sprig each of fresh thyme and rosemary (about 2 tablespoons total) and half of a bulb of garlic (4-6 cloves, roughly chopped) inside the chicken cavity.
- Place the chicken on top of the bread in the pot.
- Add the remaining garlic and herbs to the pot around the chicken. Pour in 2 tablespoons olive oil and 1/2 cup dry white wine.
- Roast the chicken uncovered for 45 minutes.
- While the chicken roasts, prepare the vegetables: 1 lb small potatoes (halved or quartered if large), 1 lb carrots (peeled and chopped), and 1 cup shallots (halved), tossed with 2 tablespoons olive oil, salt, and pepper.
- After 45 minutes of roasting, add the prepared vegetables around the chicken in the pot.
- Continue roasting for another 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the skin is golden brown and crispy. The juices should run clear when you pierce the thickest part of the thigh with a knife.
- Remove the chicken from the oven and let it rest in the pot for 10-15 minutes before carving.
- Transfer the chicken and vegetables to a serving platter. Carve and serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
15g
Fat
75g
Carbs
12g