Mum's French Roast Chicken (Poulet Rôti)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
535 kcal
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Course
Main Course
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Cuisine
French
Mum's French Roast Chicken (Poulet Rôti)
Description
This recipe uses a whole broiler chicken seasoned with olive oil, salt, freshly ground black pepper, and thyme. The chicken is prepared by rinsing, drying, and rubbing it with the seasoned olive oil mixture. Tying the legs together is optional for presentation and even cooking. The bird is placed breast side up in a roasting pan surrounded by whole or halved mushrooms, chopped shallots, and garlic cloves.
The chicken roasts in a 350°F (180°C) oven with periodic intervals of 15-20 minutes where water is poured over the bird and vegetables. This method bastes the chicken, keeping it moist and encouraging skin crispness. The process is repeated until the chicken is fully cooked, verified with a meat thermometer.
Serve this roast chicken with the accompanying mushrooms and shallots, making for a flavorful and moist meal. The slow roasting and frequent basting create tender meat and a rich pan sauce from the roasting liquids.
Ingredients
- 3 Tablespoons olive oil
- 1 Teaspoon salt
- ½ Teaspoon black pepper ground
- 2 Tablespoon thyme or a few sprigs, fresh
- 1 chicken broiler type *see post for size, whole
- 8.8 Ounces mushrooms whole or halved
- 3-4 shallot cut into pieces
- 3 Pieces garlic cut roughly or sliced, cloves
- 1 ¼ Cup water
Instructions
- Preheat your oven to 350 Fahrenheit/ 180 Celcius.
- Mix the olive oil, salt, black pepper, and fresh thyme together.
- Remove the chicken neck and giblets if there are any. Rinse the chicken, tap dry with a paper towel and place the chicken with the breast up into a roasting plate
- Take some of the olive oil mixture and rub into the chicken. Tie your chicken legs together if you like (I prefer it that way). Rub the remaining olive oil mixture over the chicken breast into the skin.
- Place the mushrooms, shallots and the rest of the garlic around the chicken. Take the chicken dish into the oven to roast.
- Roast the chicken for 15 to 20 minutes and take it out again. Pour water over the chicken and mushrooms. Take the chicken plate back to the heat into the oven
- Repeat the process every 15 minutes by pouring/basting the sauce in the plate over the chicken. That will keep the chicken meat moist and will crispen the skin.
- Check with a meat thermometer if the chicken is done by pocking into the main body. The chicken is cooked through when you have reached 170 Fahrenheit/ 75 Celsius.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 393g | |
| Calories | 535kcal | 27% |
| Carbohydrates | 6g | 2% |
| Protein | 38g | 76% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 724mg | 30% |
| Potassium | 649mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 12mg | 13% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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