Poulet Rti Roast Chicken
Indulge in the rustic elegance of Poulet Rôti, a classic French roast chicken recipe that promises tender, juicy meat and perfectly crisp, golden skin. This dish combines the fragrant flavors of fresh rosemary, thyme, and garlic with the zesty brightness of lemon, all nestled under a buttery herb coating for maximum flavor. Roasted atop a medley of carrots, onions, and celery, the chicken bastes in its own rich juices and a touch of chicken broth, creating a savory base perfect for pan gravy or serving as-is. With a simple yet exquisite preparation and a cooking process that fills your home with mouthwatering aromas, this roast chicken is the ultimate centerpiece for a cozy family dinner or an elegant gathering. Ready in just under two hours and serving four, this is the recipe you'll return to for effortless comfort and culinary sophistication.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 4 tablespoons unsalted butter
- 4 pieces garlic cloves
- 1 whole lemon
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 large carrots
- 2 medium yellow onions
- 2 large celery stalks
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken cavity, if present, and pat the chicken dry with a paper towel.
Season the inside of the chicken cavity with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Stuff the cavity with 2 crushed garlic cloves, the halved lemon, 2 sprigs of rosemary, and 3 sprigs of thyme.
In a small bowl, mix the unsalted butter with the remaining garlic (minced), 1 teaspoon of rosemary (chopped), and 2 sprigs of thyme (chopped).
Carefully loosen the skin of the chicken breast and thighs by sliding your fingers underneath. Spread the herb butter evenly under the skin for extra flavor and moisture.
Rub the entire chicken with olive oil and season the outside with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Roughly chop the carrots, onions, and celery. Arrange them in a large roasting pan or oven-safe skillet to create a bed for the chicken.
Place the chicken breast-side up on top of the vegetable bed.
Pour the chicken broth into the pan to help keep the vegetables moist and create a flavorful base for a potential gravy.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C). Baste the chicken every 20 minutes with the pan juices for extra moisture and a golden skin.
Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute evenly.
Serve the Poulet Rôti hot with the roasted vegetables and pan juices, or pair it with your favorite sides like potatoes or a crisp salad.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 23.5 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1976 mg | 42% | |
*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.
