📝 About This Recipe
Transport your kitchen to the bustling streets of Paris with this quintessential Poulet Rôti, a dish that defines the soul of French home cooking. This recipe yields an impossibly succulent bird with skin as crisp and golden as a harvest moon, perfumed with high-quality butter, garlic, and fresh herbs. The secret lies in the slow-roasting technique and constant basting, ensuring every bite is infused with savory depth and elegance.
🥗 Ingredients
The Bird
- 3.5 - 4 lbs Whole Chicken (organic or pasture-raised, at room temperature)
- 2 tablespoons Kosher Salt (for dry-brining)
- 1 teaspoon Black Pepper (freshly cracked)
Aromatic Cavity Stuffing
- 1 Lemon (halved)
- 1 head Garlic (sliced crosswise to expose cloves)
- 6 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1/2 Yellow Onion (peeled)
Herb Butter & Base
- 4 tablespoons Unsalted Butter (softened)
- 1 teaspoon Herbes de Provence (dried)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1/2 cup Chicken Stock (low sodium)
👨🍳 Instructions
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1
Remove the chicken from the refrigerator 45-60 minutes before cooking to take the chill off; this ensures even cooking throughout.
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2
Preheat your oven to 425°F (220°C). If using a rotisserie attachment, set it up now; otherwise, prepare a heavy cast-iron skillet or a roasting pan with a rack.
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3
Pat the chicken extremely dry inside and out using paper towels. Moisture is the enemy of crispy skin.
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4
Generously season the cavity with salt and pepper, then stuff with the lemon halves, garlic head, onion, and fresh herb sprigs.
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5
In a small bowl, mash the softened butter with the Herbes de Provence. Gently loosen the skin over the breast meat with your fingers and spread half the butter mixture directly onto the meat.
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6
Truss the chicken tightly with kitchen twine, securing the wings against the body and tying the drumsticks together. Rub the remaining butter and olive oil all over the exterior skin.
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7
Season the exterior liberally with the remaining kosher salt. Place the chicken in the roasting pan or onto the rotisserie spit.
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8
Roast at 425°F for 15 minutes to blast the skin with heat, then reduce the oven temperature to 375°F (190°C).
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9
Pour the white wine and chicken stock into the bottom of the pan. This creates a humid environment and provides the base for your jus.
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10
Continue roasting for approximately 50-60 minutes. Every 20 minutes, use a spoon or bulb baster to drizzle the pan juices over the bird.
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11
Check for doneness using an instant-read thermometer inserted into the thickest part of the thigh (not touching bone); it should read 165°F (74°C).
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12
Carefully remove the chicken from the oven and transfer to a warm platter or carving board.
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13
Rest the chicken, uncovered, for at least 15 minutes. This allows the juices to redistribute, ensuring the meat stays moist when carved.
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14
While resting, strain the pan juices into a small saucepan, skim off excess fat, and simmer for 5 minutes to create a concentrated 'jus' to serve alongside.
💡 Chef's Tips
Always use a high-quality, air-chilled chicken for the best flavor and texture. Don't skip the resting period; cutting too early will cause all the delicious juices to run out onto the board. If the skin is browning too quickly, loosely tent the breast with a small piece of aluminum foil. For the crispest skin possible, salt the chicken the night before and leave it uncovered in the fridge to air-dry. Save the carcass! Use the bones to make a rich, homemade golden chicken stock.
🍽️ Serving Suggestions
Serve with a side of buttery 'Pommes Purée' (mashed potatoes) to soak up the pan juices. A simple green salad with a sharp Dijon vinaigrette cuts through the richness of the bird. Pair with a crisp French Chablis or a light-bodied Pinot Noir from Burgundy. Glazed carrots with honey and thyme make for a classic and colorful vegetable accompaniment. Provide a small bowl of Fleur de Sel on the table for guests to sprinkle over their portion.