French Roast Chicken ~ Poulet Rôti

Name: French Roast Chicken ~ Poulet Rôti
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 2 to 3 cups carrot; 2 to 3 cups parsnip; 2 to 3 cups potato; 2 yellow onion; 2 tablespoons olive oil; 2 lemon; 6 thyme; 2 teaspoons sea salt; 1 teaspoon black pepper; One (3-pound) chicken; 2 garlic; thyme; 4 tablespoons (2 oz) butter; 1 to 2 teaspoons dried herbes de Provence; black pepper; 4 tablespoons (2 oz) butter; 2 garlic

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Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
4 servings
Calories
585 kcal
Course
Main Course
Cuisine
French

French Roast Chicken ~ Poulet Rôti

Iris Warren

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Poulet rôti, or French roast chicken, is a classic of the Franco culinary empire. And it's so simple: just season a chicken with herbs, place it on top of root vegetables, and, for extra flavor, baste it with plenty of butter. C'est incroyable, non?

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Ingredients

Servings

For the chicken

2 to 3 cups carrot roughly chopped assorted root vegetables
2 to 3 cups parsnip
2 to 3 cups potato
2 yellow onion thickly sliced, medium
2 tablespoons olive oil
2 lemon preferably organic, zest grated from 1, small
6 thyme sprigs, fresh
2 teaspoons sea salt flaky
1 teaspoon black pepper freshly ground
One (3-pound) chicken
2 garlic unpeeled but smashed, cloves
thyme a few sprigs, fresh
4 tablespoons (2 oz) butter at room temperature, salted
1 to 2 teaspoons dried herbes de Provence or dried thyme
black pepper freshly ground

For basting

4 tablespoons (2 oz) butter salted
2 garlic unpeeled and smashed, cloves

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Instructions

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Make the chicken

Preheat the oven to 425°F (220°C).
Scatter the chopped vegetables and onions in a roasting pan and drizzle with the oil. Add the lemon zest, thyme, salt, and pepper to the vegetables and, using your hands, mix until all the vegetables are coated and then spread into a single layer.
Using paper towels, pat the chicken completely dry, inside and out.
Cut both lemons in quarters and tuck them in the cavity of the bird with the smashed garlic and a few sprigs of fresh thyme. If all the lemon quarters don’t fit, you can pop them in the pan with the vegetables—just don’t forget to take them out when you serve the chicken.
Cut about half the butter into small pieces and place the pieces under the skin of the bird. To do this, start at the cavity end of the chicken and slide one or two fingers between the meat and the skin. Work slowly, separating the skin from the meat as far as you can reach. Squish the butter pieces slightly and fit them under the skin as best you can.
Spread the remainder of the butter over the outside of the skin. The easiest way to do this is with your hands. Season the bird with the herbes de Provence or dried thyme and a touch of pepper.
Place the bird directly on the vegetables in the roasting pan and place in the oven on the bottom rack for 20 minutes, until the skin starts to brown nicely.

Make the basting mixture

In a small saucepan, melt the butter. Add the smashed garlic and place over very low heat. You will use this to baste the chicken while it’s roasting.
Turn down the oven to 400˚F (200˚C) and roast the chicken for 60 to 70 minutes more, or until a meat thermometer inserted into the high part of the thigh registers 165˚F (74˚C). Normally you can count on about 20 minutes’ cook time per pound (454 g) of chicken but to be absolutely sure, a meat thermometer is the way to go!
While the bird is cooking, baste it every 20 minutes or so with the melted butter and smashed garlic. This will season the bird even more.

To serve

Once the chicken is cooked, remove it from the oven (leave the vegetables in the roasting pan), place it on a cutting board (preferably one that has a drain ridge to catch any juices), cover it loosely with aluminum foil and allow it to rest for about 10 minutes before you carve it.
Give the vegetables a good stir and place the roasting pan back in the oven until you are ready to serve the meal. If the vegetables are not crisp enough, you can set the broiler to high (around 400˚F/200˚C, if your broiler has a temperature display) and broil them for about 5 minutes, but do keep an eye on them as they might burn.

Notes

Choosing your chicken--With so few ingredients, it's important to find the best quality chicken you can.
Tenting the chicken--If your chicken is browning too quickly, cover it loosely with aluminum foil.
Make stock--Save your chicken carcass for making slow cooker chicken stock.

Nutrition Information

Show Details

Serving 1portion Calories 585kcal (29%) Carbohydrates 22g (7%) Protein 23g (46%) Fat 47g (72%) Saturated Fat 20g (100%) Monounsaturated Fat 18g (90%) Trans Fat 1g (50%) Cholesterol 142mg (47%) Sodium 1449mg (60%) Fiber 6g (24%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 585 kcal

% Daily Value*

Serving	1portion
Calories	585kcal	29%
Carbohydrates	22g	7%
Protein	23g	46%
Fat	47g	72%
Saturated Fat	20g	100%
Monounsaturated Fat	18g	90%
Trans Fat	1g	50%
Cholesterol	142mg	47%
Sodium	1449mg	60%
Fiber	6g	24%
Sugar	6g	12%