Roast chicken with a twist
Today's roast chicken recipe has a slightly different twist - it is roasted on a bed of French bread and sautéed vegetables. We saw this recipe in the October 2004 issue of Cuisine at Home, and we thought it looked interesting. Since that time, it has become a favorite for a couple of reasons. By removing the backbone of the chicken to butterfly it, and placing it over the bread and vegetables, the chicken and the "stuffing" cook more evenly. And, once the prep is finished, and the dish goes into the oven, there is nothing left to do except enjoy the wonderful aroma of roasting chicken and stuffing.
The perfect container for roasting the chicken and bread is a 12-inch cast iron skillet. If that option isn't available, choose a ceramic baking dish that will just accommodate the chicken once it is flattened out. It's important that the bread slices fill the bottom of the dish, and that the chicken covers the bread completely. We will admit that we finally purchased the 12-inch cast iron skillet just for this recipe.
A simple dessert is all that's needed to finish this hearty meal, and the orange segments in red wine are a good choice. All components of the recipe can be done a day ahead, and refrigerated separately until ready to serve.
