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This recipe for roast chicken, from chef Shannon Bennett's "My French Vue" cookbook, makes a wonderful Sunday dinner.

Source: The Martha Stewart Show, January Winter 2008



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How would you rate this recipe?
  • foodiebing
    4 DEC, 2008
    I prefer the quicker similar tasting recipe of Jean George's grandmother's modified roast chicken where the potatoes taste better than the chicken. The chicken comes out juicier than this recipe and much simpler to make. And one could just add the rest of the vegetables besides the potatoes.
  • welove2cook
    30 JUL, 2008
    We made this recipe when it was first published. It was delicious. And--like rebeccaramona--we had ideas about how to shorten the process, so we decided not to comment until we'd tried them. About a week later, we made Martha's "Perfect Roast Chicken" recipe. It was delicious, too, and a lot less time consuming. We'll stick with Martha's recipe rather than tweaking this one to shorten the process.
  • rebeccaramona
    28 JAN, 2008
    I made this on Sunday, and although it was a very time consuming process, the chicken and vegetables were very flavorable. Next time, I will shorten the process by tossing all the vegetables and the thyme together and roasting covered for the 1 1/2 hours. The sauce/gravy was delicious!

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