Food Recipe

Table of Contents

Roast Chicken for Les Paresseux

There are some dishes that whisper tales of my grandmother’s kitchen, and this particular roast chicken holds a special place. I remember a crisp autumn evening, the air carrying the scent of damp earth and woodsmoke. My grandmother, a woman of immense grace and efficiency, would often prepare this dish, calling it “for the lazy ones,” a playful jab at anyone who might think cooking a whole chicken was a monumental task. She’d always serve it with a knowing smile, as if revealing a delicious secret that made life, and dinner, just a little bit easier. It was never about cutting corners, but about smart, thoughtful cooking that yielded maximum flavor with minimal fuss.

Recipe Overview

Prep Time: 15 minutes
Cook Time: Approximately 90 minutes
Total Time: Approximately 1 hour 45 minutes
Servings: 4
Yield: 1 whole roast chicken with vegetables
Dietary Type: Not Specified

Ingredients

1 tablespoon olive oil, plus more for drizzling
1 thick slice of bread (or 2 slices of baguette)
1 (4 ½ – 5 lb) whole chicken, at room temperature
Salt
Fresh ground black pepper
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
1 head garlic, cut horizontally in half, unpeeled
⅔ cup dry white wine
4 baby potatoes, scrubbed and quartered
2 carrots, trimmed, peeled, and cut into thick chunks
4 shallots, left whole (or 1 onion, quartered)

Equipment Needed

Dutch oven or other large, high-sided casserole dish
Oven
Platter for serving

Instructions

Preheat your oven. Position a rack in the center of your oven and preheat it to 450°F (230°C). This initial high heat is crucial for developing a beautifully crisp skin.
Prepare the base. Rub the inside of your Dutch oven or casserole dish generously with olive oil. Place the thick slice of bread in the center of the pot. This humble piece of bread will absorb the delicious pan juices and become wonderfully flavorful, creating a moist foundation for the chicken.
Season the chicken. Generously season the chicken inside and out with salt and fresh ground black pepper. Don’t be shy with the seasoning; this is key to a flavorful roast.
Infuse the cavity. Place half a sprig of each herb (rosemary, thyme, and oregano) and half of the garlic head inside the cavity of the chicken. This will gently perfume the chicken from the inside as it roasts.
Position the chicken. Place the seasoned chicken in the pot, allowing it to rest on top of the bread.
Add aromatics and liquid. Tuck the remaining half of the garlic head into the pot alongside the chicken. Add the remaining herbs and pour in a few tablespoons of olive oil and the dry white wine. The wine will contribute to the moisture and add a subtle acidity to the pan sauce.
Initial roast. Carefully slide the pot into the preheated oven.
First phase of roasting. Roast the chicken for 45 minutes. During this time, the chicken will begin to brown and render its fat.
Prepare and add vegetables. While the chicken is roasting, take the quartered baby potatoes, carrot chunks, and whole shallots. Toss them in a separate bowl with just enough olive oil to give them a sheen. Season them generously with salt and pepper. After the initial 45 minutes of roasting the chicken, carefully scatter these prepared vegetables around the chicken in the pot.
Second phase of roasting. Roast the chicken and vegetables undisturbed for about 45 minutes more. This brings the total roasting time to approximately 90 minutes. The goal is for the skin to be crackly and crisp and for the juices to run clear when you pierce the thickest part of the thigh with the tip of a knife. If you have a reliable meat thermometer, the internal temperature should reach 165°F (74°C) in the thickest part of the thigh, avoiding the bone.
Rest the chicken. Once cooked to perfection, remove the chicken from the oven. Leave the chicken in the pot for 5-10 minutes to rest. This crucial step allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
Serve. Transfer the chicken and vegetables to a warm platter. Carve the chicken and serve it with the roasted vegetables.

Expert Tips & Tricks

The “Les Paresseux” moniker isn’t about being lazy, but about being clever. The bread at the bottom is a brilliant trick to not only catch drippings but also to soak them up, creating a delicious base for serving or even for a quick pan sauce later. Ensure your chicken is truly at room temperature before roasting; this helps it cook more evenly. If your vegetables are cut to a uniform size, they’ll cook at the same rate. For an extra crispy skin, you can pat the chicken very dry with paper towels before seasoning.

Serving & Storage Suggestions

This roast chicken is a complete meal in itself, but it pairs beautifully with a simple green salad dressed with a vinaigrette or a side of crusty bread for soaking up any remaining pan juices. To serve, carve the chicken into generous portions and arrange the tender vegetables artfully around it on a warm platter. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm the chicken and vegetables in a covered oven at a low temperature (around 300°F/150°C) or carefully reheat on the stovetop, perhaps adding a splash of broth or wine to keep it moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	899.5 kcal
Calories from Fat		53%
Total Fat	52.5 g	80%
Saturated Fat	15 g	75%
Cholesterol	240.6 mg	80%
Sodium	278 mg	11%
Total Carbohydrate	36.5 g	12%
Dietary Fiber	5.1 g	20%
Sugars	3.9 g	15%
Protein	60.6 g	121%

(Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is wonderfully straightforward, feel free to experiment. If you don’t have a Dutch oven, a sturdy oven-safe roasting pan with sides will work. Different root vegetables like parsnips or sweet potatoes can be swapped in for the potatoes and carrots. For a more robust herb flavor, consider adding a sprig of fresh sage or marjoram to the cavity. If you prefer a richer sauce, a splash of chicken broth can be added to the wine before pouring it into the pot.

FAQs

Q: Why is the chicken called “for Les Paresseux” (for lazy people)?
A: It’s a playful term suggesting that this method makes roasting a whole chicken surprisingly easy and requires minimal active effort, yielding delicious results with little fuss.

Q: What is the purpose of the bread at the bottom of the pot?
A: The bread absorbs the flavorful drippings from the chicken, becoming soft and delicious, and also helps to keep the chicken from sitting directly in the rendered fat.

Q: Can I use smaller chicken pieces instead of a whole chicken?
A: While this recipe is designed for a whole chicken, you could adapt it for chicken pieces, but you would need to adjust the cooking time significantly to ensure they are cooked through and the skin is crisp.

Q: What should I do if the chicken skin isn’t crispy enough after 90 minutes?
A: If the chicken is cooked through but the skin isn’t as crisp as you’d like, you can briefly place it under the broiler for a minute or two, watching very carefully to prevent burning.

Q: Can I make any part of this recipe ahead of time?
A: You can certainly chop your vegetables and prepare your herbs in advance. However, it’s best to season and roast the chicken just before serving for optimal results.

Final Thoughts

This Roast Chicken for Les Paresseux is a testament to the beauty of simple, honest cooking. It’s a dish that brings comfort and joy to the table without demanding hours of attention. I encourage you to try it on a weeknight when you crave something special, or on a weekend when you want to impress without the stress. Serve it with a chilled glass of the same dry white wine you used in the recipe, and savor the rich, comforting flavors. I’d love to hear how it turns out for you and any delightful variations you discover along the way. Bon appétit!

Roast Chicken for Les Paresseux Recipe