Julia Child's Favorite Roast Chicken
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
1 whole chicken
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Course
Main Course
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Cuisine
American
Julia Child's Favorite Roast Chicken
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 2½ tbsp butter divided, unsalted
- ⅓ cup carrot finely diced
- ⅓ cup onion finely diced
- ⅓ cup celery finely diced
- 2 fresh thyme sprigs
- 1 to 4 lb chicken whole
- salt to taste, sea salt and freshly ground
- black pepper to taste, sea salt and freshly ground
- parsley fresh stems, handful
- celery leaves, handful
- 6 lemon slices, 1/8-inch thick
- ½ cup onion sliced
- ½ cup carrot sliced
- 1 tbsp lemon juice fresh
- ½ cup of water to help veggies from burning if needed
- ¾ cup chicken broth
Instructions
- Preheat the oven to 425 degrees.
- Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion, and celery, cook over medium heat until softened, and add the thyme sprigs.
- Wash the chicken inside and out, then pat dry. Pull the neck skin up over the breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems, celery leaves, and lemon slices. Massage the chicken all over with 1 tablespoon of butter.
- Place a roasting rack in a roasting pan. Salt the entire chicken evenly and set it breast side up on a rack in the pan.
- Place the chicken into the oven and roast for about 1 hour and 15 minutes, as follows:
- * At 15 minutes: Brush the chicken with the remaining ½ tablespoon of butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350 degrees.
- * At 45 minutes: Brush the lemon juice over the chicken. If necessary, add ½ cup of water to the vegetables to prevent burning.
- * At 60 minutes:Baste the chicken with the pan juices. Test for doneness: The drumsticks should move easily in their sockets, and their flesh should feel somewhat soft. If not, continue roasting, basting, and testing every 7 to 8 minutes, until a meat thermometer registers 165 degrees.
- Let the chicken rest on a carving board for 15 minutes before slicing.
- Spoon all but 1 tablespoon of fat from the juices in the pan. Add the broth and boil until slightly syrupy, 5 minutes.
- Strain the sauce; you will have just enough to bathe each serving with a spoonful.
- Serve the sliced chicken and sauce with carrots and onions on the side. Enjoy.
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