Roast Chicken for Les Paresseux
Indulge in effortless French-inspired comfort with "Roast Chicken for Les Paresseux," a recipe designed for those who love rich, satisfying flavors without the fuss. This simple yet elegant dish features a juicy, golden-brown whole chicken seasoned with garlic, fresh thyme, and zesty lemon, all roasted to perfection atop a bed of stale bread chunks that soak up the savory drippings. With just 10 minutes of prep time, the oven does all the work, yielding crispy, herb-infused bread and succulent meat perfect for a cozy family dinner or impressive entertaining. Ideal for busy cooks seeking maximum flavor with minimal effort, this one-pan masterpiece pairs beautifully with a light salad or roasted vegetables. Keywords: roast chicken recipe, French-inspired chicken, easy one-pan chicken dinner, thyme and garlic chicken, bread drippings recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs whole chicken
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 5 garlic cloves
- 1 small onion
- 5 fresh thyme sprigs
- 2 tsp salt
- 1 tsp black pepper
- 1 lemon
- 3 stale bread slices
Instructions
Preheat your oven to 450°F (230°C).
Remove the giblets from the cavity of the chicken and pat the chicken dry with paper towels.
Rub the chicken all over with 2 tablespoons of unsalted butter and drizzle with 1 tablespoon of olive oil.
Generously season the chicken inside and out with 2 teaspoons of salt and 1 teaspoon of black pepper.
Stuff the cavity with 5 garlic cloves, 1 quartered onion, 5 sprigs of fresh thyme, and 1 halved lemon.
Tear the stale bread slices into large chunks and scatter them in the bottom of a roasting pan.
Place the chicken on top of the bread chunks, breast side up. The bread will soak up the flavorful juices as the chicken roasts.
Tie the chicken legs together with kitchen twine for even cooking, if desired.
Roast the chicken in the preheated oven for 20 minutes.
Lower the oven temperature to 400°F (200°C) and continue roasting for 70 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.
Remove the chicken from the oven and let it rest for 10 minutes. The resting time allows the juices to redistribute throughout the meat.
Slice the chicken and serve alongside the bread, which will be crisp and soaked with delicious drippings.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5331 mg | 232% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 7.7 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
