Crispy chicken skin is one of life’s simple pleasures.
For this week’s French Friday with Dorie, I made chicken for ‘the lazy,’ which in my version was stuffed with garlic, sage and apple and roasted on a bed of walnut bread, carrots, celery and fennel. I rubbed more garlic and some chili oil on the skin of the chicken before rubbing it with fresh herb sea salt and pepper. While I do love potatoes, fennel just added a fantastic crunch and more fresh aromatics to the dish. As recommended by another ffwd member, Beth, I also stuffed some sage leaves under the skin of the chicken.
And yes, the bread was as good as promised.
Your chicken is gorgeous! I thought this was delicious too but the bread didn’t turn out for me. I am definately adding fennel next time – great idea!
Thanks! Yours looks lovely too. Hope you’ll try it with the fennel – I love adding it both for the extra aromatics and for the nice crunch!
Ok the fennel is a brilliant idea. Especially as it grows wild here and is EVERYWHERE right now.
That’s great that you can pick some yourself!
it looks juicy and delicious
It tasted fantastic!