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. C’est incroyable, non?
THE FRENCH ROAST CHICKEN
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 baste it with butter. C’est incroyable, non?
- Whole Chicken
- Olive Oil | 80ml
- Thyme | 50g
- Rosemary | 50g
- Mince Garlic | 60g
- Lemon | 1
Preheat the oven to 220°C (thermostat 7). In a small bowl, mix the olive oil, thyme, rosemary, and minced garlic well.
Rinse the chicken, pat dry with paper towel. Rub the chicken with the oil mixture as well as the cavity. Put the garlic cloves and lemon sliced in the cavity. Tie the legs together. Add salt and pepper.
Place the chicken on the grill pan. Roast for an hour. Remove from the oven and tilt the chicken in the broiler pan so that the juices escape from the cavity. Baste with juice and return chicken to oven.
Place the chicken in a serving dish and let rest for 15 minutes. Cut and serve with rice, fries, etc. Voila!
A simple roast chicken at home can hit the spot. Want to make the meal even better? Serve your perfect bird with a great bottle of wine.