Paris is a dream...Come cook with me!

Roasted Chicken with Potatoes Carrots and Rosemary, recipe below

Roasted Chicken with Potatoes Carrots and Rosemary, recipe below

Cook eat and live the French way in this boutique culinary trip of a lifetime.  Immerse yourself in the flavors of France with A Taste Of Paris trips.

Registration for A Taste of Paris 2017 & 2018 is now officially OPEN! Seats are limited and will sell out fast.  As a one time offer, the first four seats for A Taste of Paris 2018 will be sold at 2016 pricing! This is an amazing savings!

For more information, click the links below or call 214 551 9630.  
Au revoir!  Lorie

A Taste of Paris 2017
April 17-24th 2017
A Week in Paris
1 Seat Available

A Taste of Paris & Champagne 2017
September 21-28 2017
4 Days in Paris & 2 Days in
Champagne Region
4 Seats Available

A Taste of Paris 2018
April 15th-22nd 2018
A Week in Paris
First 4 seats at 2016 pricing!

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Roasted Chicken with Carrots and Potatoes

4 large chicken breasts on a whole chicken

2 pounds baking potatoes peeled and cut into 1 inch cubes

4 large carrots cut into matchsticks

¼ cup flat leaf parsley chopped

1 clove garlic pressed

¼ cup olive oil

2 tablespoons fresh rosemary finely chopped

1 teaspoon fresh thyme

Salt and pepper

Preheat oven to 400 degrees.  In a small bowl combine all herbs with garlic and olive oil.  Rub the chicken generously with ½ of the olive oil mixture season with salt and pepper and set chicken aside on a plate.  Place potatoes and carrots in greased 9x13 baking dish.  Toss vegetables well with remaining oil and herb mixture and a generous amount of salt and pepper.  Bake vegetables uncovered for about 20 minutes.  Remove pan from oven and add chicken breasts.  Return dish to the oven and continue to cook for 35 minute until chicken is cooked through.  Let rest 5-10 minutes before serving.  If cooking a whole chicken, place chicken on top of raw vegetable, cook uncovered for 55 minutes.