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Friday, November 19, 2010

FFwD: Roast Chicken for Les Paresseux


Where oh where did I go.  Again.  Sheesh.  I'm not going to lie, I've just been very ambivalent, basically about everything.  We've all been sick, for about a month now, and swamped with life and dealing with a special needs baby.  I have still been baking and cooking, but mainly just to get by and make it through most days.  I did finally cave this week and go in to the doctor to deal with my 'cold'.  Well, let me just tell you, colds and viruses have pretty much just trashed my world since the end of September.  Kayla got her first cold and it has been quite the set back.  The easiest way to illustrate that is the fact that before her cold, she was almost (so close) to finally being off the oxygen after being on it since birth.  Now, she is on a higher prescription than ever, 24/7 and they won't be reviewing taking her off it again till after her birthday in February.  Awesome (yes, you definitely noted a heavy dose of sarcasm there).

So.

As you can tell, I just haven't had much positive to say and haven't had the most wonderful attitude.  I'm trying to pull myself out of it even though I can already tell we are in for another winter of discontent around our house, but I hope you'll bear with me if I need to occasionally whine about life.  I've been so blah lately that I haven't even found the energy to do my much needed venting over on my Sweet & Simple blog.  I'll be trying to force some of my angst out over there very soon in the hopes that it helps lift some of the blahhbiddy-blahs over here.

All that said, let me just tell you, my kids are awesome.  I love them dearly.  They are just complicated and I'm sleep deprived, which isn't the best combination on a good day.  

OK.  Now that I got that out, let's get on to the real reason you're here.  I made this roast chicken for French Fridays with Dorie a couple of weeks ago, with the full intention of trying to keep on schedule and post it, but am just now getting around to writing the post.  

I fiddled with the recipe just a little bit, because the only herbs I had on hand were dried ones.  I also really, really, really love using honey on chicken and root vegetables, so I did add about 1/2 cup of honey and some butter as a glaze on my chicken.  The herbs I used were dried Herbes de Provence.  All things considered, this may have been one of the best chickens I've ever roasted.  I followed all the other directions, and even though the honey made the skin on my bird brown excessively dark, it was still delicious.  The chicken stayed moist and tender, but, oh the vegetables.  They were my favorite part.  They were so good!  I ended making about the double the vegetables, because we love roasted vegetables.  I also used red potatoes because I had them on hand and was feeling lazy - after all, I believe that is allowed in the title of the recipe.

The original recipe can be found in Around My French Table, and version from more members of French Fridays with Dorie can be found on the blog.

9 comments:

chocolatechic said...

What a great idea about the honey.

I wonder if you could add that maybe ½ an hour before it is done..

Di said...

Yum! I didn't do vegetables with mine this time; now I think I'm going to have to make it again soon to try that. =) I did have some tasty roasted garlic, though.

Hang in there. This can be such a lousy, illness-filled time of year (lovely viruses making the rounds here, too). I hope everyone is feeling better soon.

Flourchild said...

It looks great! I loved the chicken. This week I made the flan.
Life can get you down sometimes but hang in there and things will get better!

Kris' Kitchen said...

Sorry to hear that a cyber-friend has been ill...and with family and all these projects, and with the holdiays...well, it can be a bit overwhelming when you are not feeling well.

But I liked the honey idea and on the veges too... thanks for the tip.

Tia said...

oh that look fab!

t.t. for spoonables said...

Baking with honey is tricky, isn't it? I think to avoid over browning, you could brush the honey glaze on towards the end of the baking time and/or turn the oven down to about 250-275 degrees Fahrenheit.

Hope everyone is on their feet soon. I have three kids, one who is 8 months old and I've become the anti-bacterial patrolin the house. I think I'll just wear a button that reads: "Wash your hands???"

scrambledhenfruit said...

I loved the veggies too! Your chicken looks yummy even with the browned skin. Get some rest and take care of yourself- I hope everyone starts feeling better soon! :)

Barbara Bakes said...

So sorry you've all been sick! You've definitely got your hands full. I hope winter goes by fast! The meal looks fabulous!

onewetfoot said...

The honey/butter glaze sounds great. I wonder if it would also work if you pushed the mixture under the skin?

I hope you're all feeling better.

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