Roast Chicken for Les Paresseux

A simple and very delicious roast chicken. The cook is advised to put a slice or two of bread under the chicken, in the roasting pan. This holds the chicken above the juices, and becomes a delicious snack after roasting. We used carrots, potatoes, and an onion, nearly the end of this summer's CSA.

Two options are presented to the cook for finishing off the chicken. You can either leave it in the pan, or, like I did, put it on the cutting board with the breast down (and tail up). I selected the second choice, as this was supposed to get juice back into the breast meat. Indeed, the chicken was perfectly cooked, and the breast was moist.

The vegetables were really awesome - again perfectly cooked.

I rate this a "4", as I'm hoping to test all of Dorrie's roast chicken recipes, and am leaving room in the rating scale for something totally awesome.

The ingredient list calls for 2/3 C dry white wine, but I only found one place where 2-3T were suggested. I think the rest was intended for the cook!

By the way, after reading AJ's review of chicken breasts, and her endoresement of Costco's organic chicken breasts (which we do not have here), I purchased costco's whole organic chicken, which I used here.

That bit of bread under the chicken -- its good enough to just eat that (and toss the chicken).