French Roast Chicken
Experience the rustic elegance of French cuisine with this French Roast Chicken recipe, a perfect centerpiece for any dinner table. This dish features a whole chicken seasoned with olive oil, garlic, and fresh herbs like thyme and rosemary, creating an aromatic and flavorful masterpiece. Stuffed with zesty lemon and roasted on a bed of caramelized vegetables—onions, carrots, and celery—this chicken is basted with butter and pan juices, yielding irresistibly crispy skin and tender, juicy meat. Roasted to perfection in just 90 minutes, it's served with its savory pan drippings for a rich, comforting finish. Whether it’s a family gathering or a romantic dinner, this easy yet sophisticated recipe brings the essence of French bistro dining straight to your kitchen.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 pieces Garlic cloves
- 4 sprigs Fresh thyme sprigs
- 3 sprigs Fresh rosemary sprigs
- 1 piece Lemon
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 piece Yellow onion
- 2 pieces Carrots
- 2 pieces Celery stalks
- 1 cup Chicken stock
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken and pat the chicken dry with paper towels. This helps ensure crispy skin.
Rub the chicken inside and out with the olive oil, then season generously with salt and black pepper.
Cut the lemon in half and place both halves inside the cavity of the chicken along with 3 garlic cloves, 2 sprigs of thyme, and 2 sprigs of rosemary.
Truss the chicken with kitchen twine by tying the legs together and tucking the wings under the body. This helps the chicken cook evenly.
In a roasting pan, create a bed for the chicken by placing coarsely chopped onion, carrots, and celery on the bottom of the pan.
Place the chicken on top of the vegetables in the roasting pan, breast-side up.
Melt the butter in a small saucepan and brush it over the chicken. Tuck the remaining garlic cloves and herb sprigs around the chicken.
Pour 1 cup of chicken stock into the roasting pan, ensuring the liquid is not in direct contact with the chicken but surrounds the bed of vegetables.
Roast the chicken in the oven for about 90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (but not touching bone) reads 165°F (74°C). Baste the chicken with the pan juices every 20-30 minutes for extra flavor and a golden, crispy skin.
Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Serve the chicken with the roasted vegetables and drizzled pan juices or gravy, if desired. Bon appétit!
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 7356 mg | 320% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.9 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
