Making A Fabulous French-Inspired "Winner Winner Chicken Dinner!"

Making A Fabulous French-Inspired "Winner Winner Chicken Dinner!"

Chicken Dinner

 

And, yes, I like to consider myself THAT FANCY and THAT PROFESSIONAL that I shall call this a "workshop." Don't you love how I use the word "shall" too? Ha!

It is Saturday after all and, in the in the month of October, Saturday's are all about the soiree. Also, I thought it was about damn time to showcase this AMAZING chicken dinner that I prepared last month for a French-inspired dinner party I was throwing. With the Holiday's fast approaching - gosh, time flies - there is nothing like the smell of a yummy chicken cooking, especially this one that incorporates a fresh herb glaze, rosemary, and lemon! This would - actually, WILL BE - the PERFECT dish to serve to guests as the temperature gets cooler, the festivities start happening, and you just want to add a little pizazz to your weeknight, or weekend, food game.

WWCD

 

Oh, and I have to share some one of my FAVORITE cookware too. Today's recipe includes my gorgeous Le Creuset Dutch Oven in Matte Navy. This baby is like a work of art itself! 

                          LC Cookware     LC Cookware 2

 

And you know what else makes it a standout? Adorning said dutch oven with some super fun dish towels from Anthropologie (or whatever your favorite houseware store may be). Even serving in a fun apron and mitts just takes it from amazing to OMG! 

Going back to Anthropologie - can you tell I am a sucker for ALL of their items? LOL! I love finding some fun and funky dishes from them too. When I think of French dinnerware, I think of mismatched, small plates that are floral, depict a romantic scene or imagery, and super-antique like. You can check out their kitchen pieces HERE.  Here is a shopping hack...always visit their sale room OR their sale online. You can find some unbelievable pieces and deals. Plus mix and match! I am all about that! I am kind of bummed that you cannot see the FULL plate in this picture but, hopefully, you can get an idea of what I am talking about. 

Dinner

 

In future posts, you will see them more...and maybe part of a cheese & charcuterie display too! Ah, it just makes the plate look like perfection! Okay, I know, you are ready for the recipe. Hope you enjoy and, take my word for it - the chicken was DELICIOUS! 

FYI: Feel free to cook the potatoes as I did in the Dutch Oven (I chose tri-color for a little more pizazz and COLOR) or eliminate all together! 

Oh, and wine to pair? A fabulous glass of chardonnay seemed like the best choice but, as I always say, DRINK (and pair) what you like. Come November, though, I am going to be giving you my 411 on the best choices to pair with your Holiday gatherings. Food and wine; what could be better?

xoxo

Recipe Courtesy of the fabulous Elizabeth Lindemann (Bowl of Delicious)

Ingredients

  • 1 whole chicken; ~4-5 lbs.
  • 2 lemons
  • 5 cloves of garlic; 3 minced & 2 sliced in half
  • 4 sprigs fresh rosemary; 3 finely chopped & 1 left whole
  • 2 large onions halved and thickly sliced; end scraps reserved
  • 4 tbsp. butter
  • Kosher salt and black better to taste
  • 1.5 lbs. of fingerling potatoes (optional)

Directions

  1. Preheat oven to 475 degrees.

  2. Melt 4 tbsp. butter in small bowl; add 3 cloves minced garlic, 3 sprigs chopped rosemary, the zest of the two lemons, and plenty of kosher salt and black pepper to taste. Set aside.

  3. Place the onions in bottom of a cast iron Dutch oven. Reserve the end scraps. If using potatoes, add them on top of the onions.

  4. Prepare chicken by removing giblets from cavity and patting dry with paper towels.

  5. Liberally season the cavity with salt and pepper.

  6. Cut the zested lemons in half; reserve juice and save rinds.

  7. By now, the butter mixture will have hardened slightly. Using your hands, slather the mixture over every part of the chicken and under the breast skin. 

  8. Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in Dutch oven on top of sliced onions and potatoes (if using).

  9. Pour reserved lemon juice over the chicken.

  10. Roast chicken, uncovered, for 15 minutes at 475, then reduce heat to 350 and cook for approximately 20 minutes per pound, or until internal temperature reaches 165 degrees.

  11. Allow the chicken to rest for at least 10 minutes before carving.

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