Roast Chicken for Les Paresseux-French Fridays with Dorie

I've joined another cooking group.  Since I belong to a few "baking groups" I decided to join a group that would help me develop my savory side .  Fortunately for me a group was formed cooking their way through Dorie Greenspan's latest book "Around My French Table". The group is called French Fridays with Dorie.

 I love this book and couldn't wait to get started.  The recipe I chose to cook  this month was Roast Chicken for Les Paresseux.  Simple roasted chicken with potatoes, carrots, garlic,shallots,white wine,rosemary,thyme, oregano and the secret ingredient -a large slice of bread placed under the chicken while it roasts.  Why didn't I know about this little trick before ? Oh my gosh-I will never roast chicken any other way again, nor will I ever use a different recipe. 

My sweetie couldn't stop raving about the taste of the chicken,the aroma and the bread-it was like chicken stuffing but better.  You also toss the chicken liver inside the chicken while it roasts and when it's done, spread that liver on the crisp caramel flavored bread that you removed from  under the chicken-can you hear the angels singing ? Yes I'm in love with Roast Chicken for Les Paresseux.

If I were you I would run out and buy this cookbook. You will never go wrong with Dorie Greenspan.  I'm off to heat up the leftover chicken -the bread is all gone-boo hoo. Bon Appetit.

PS. Yes my little chicken is upside down- I like to roast it that way-all the lovely juices stay in the breast and it's incredibly moist when I slice into it !