Posted by Amy Andrews

Categories French Fridays with Dorie, Poultry

Comments 5 comments

Hurry-Up-and-Wait Roast Chicken w/French Fridays with Dorie


This week’s (well, technically last week’s…) Dorie recipe features a chicken that roasts hot (450 degrees, that’s the “hurry-up” part) and then rests in a quasi headstand (…”wait”), ostensibly to return moisture to the breasts.  I will say, this chicken was moist and delicious, but if I thought it was a pain-in-the-mess to flip the hot roasting chicken during and after roasting, you’re probably going to order take-out again.  Don’t do it!  Roast chicken is about the simplest, and most satisfying, home-cooked din-din you can make; especially if you throw some fingerling potatoes and a splash of white wine in the roasting pan.

Julia Child’s “450 to start-350 to finish” technique has been my standard, but thanks to the crew at Sunset magazine, who roasted and blind-tasted 50 chickens, we have an even simpler method:  425 degrees until done.

Recipe for Hurry-Up-and-Wait Roast Chicken, pp. 202-203, from Around My French Table, by Dorie Greenspan. Get the book, cook with us, and join the fun at French Fridays with Dorie!

Amy’s Kitchen Coach Tips

  • Add fingerling potatoes and 1/2 cup white wine or water to the roasting pan for delicious treat.
  • Try a lemon (quartered) and a couple cloves of smashed garlic in the body cavity. No need to peel the garlic.
  • Zuni Cafe’s Roast Chicken with Bread Salad is one of the best dinners on the planet.  You can improvise at home:  after roasting the chicken, remove the bird to rest and toss the bread salad in the roasting pan for a few minutes: grilled or toasted rustic bread, torn in 2 inch chunks, a few handsful hearty greens (frisée, escarole, arugula, baby mustard), 4 scallions and 4 garlic cloves (sauteed in olive oil until softened), 2 tablespoons each toasted pinenuts and currants, and a couple tablespoons white wine vinegar whisked into 1/4 cup olive oil.  Smitten Kitchen adapts the whole works very nicely on her blog.)


Roast Chicken


  • 1 chicken
  • 1 tablespoon olive oil or butter
  • salt and freshly ground black pepper


  1. Bring chicken to room temperature and preheat oven to 425 degrees F.
  2. Put chicken in a roasting pan and rub the skin with olive oil or butter. Sprinkle inside and out with salt and pepper.
  3. Roast in oven until done, about 15-20 minutes/pound, or until breast is 165 degrees, thigh 165-175.


5 comments on “Hurry-Up-and-Wait Roast Chicken w/French Fridays with Dorie”

  1. yummychunklet

    Looks delicious, especially with the potatoes!

  2. Cher

    I have the Zuni Café cookbook, but have yet to try the chicken recipe. I think it needs to move up on my list!

    We made this dish a second last time with carrots and turnips underneath the chicken – very good!

    • Amy Andrews
      Amy Andrews

      You will LOVE that Zuni recipe — try it next time! Lmk how it goes.

  3. Teresa

    This chicken was a hit for us, even with the fussiness of the turns. The Zuni chicken sounds amazing!

    • Amy Andrews
      Amy Andrews

      Do try the Zuni chicken — you’ll want to find a nice bread to make the salad with, but things are getting better in GF land. (To tell you the truth, the chicken is amazing, even w/the greens and currants and chicken, no bread!)


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