📝 About This Recipe
This classic French roast chicken is the hallmark of Parisian home cooking, celebrated for its shatteringly crisp, golden-brown skin and succulent, perfume-infused meat. By basting the bird in a rich compound butter of tarragon and thyme, we elevate a simple poultry dish into a centerpiece-worthy feast. It is a timeless comfort food that fills the kitchen with an aroma of rustic elegance and warmth.
🥗 Ingredients
The Chicken
- 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)
Aromatics for the Cavity
- 1 Lemon (halved)
- 1 head Garlic (sliced crosswise to expose cloves)
- 4 sprigs Fresh Thyme
- 1/2 Yellow Onion (peeled and quartered)
Herbed Compound Butter
- 4 tablespoons Unsalted Butter (softened)
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest
The Pan Bed
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 4 large Shallots (peeled and halved)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1/2 cup Chicken Stock (low sodium)
👨🍳 Instructions
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1
Remove the chicken from the refrigerator at least 45 minutes before cooking to take the chill off. Remove any giblets and pat the chicken extremely dry inside and out with paper towels.
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2
Preheat your oven to 425°F (220°C). Position the oven rack in the lower-middle position.
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3
In a small bowl, combine the softened butter, chopped tarragon, parsley, and lemon zest until smooth. Set aside.
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4
Generously season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon halves, the halved garlic head, onion, and thyme sprigs.
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5
Carefully loosen the skin over the breast meat using your fingers. Slide about half of the herbed butter under the skin, spreading it evenly over the breasts.
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6
Rub the remaining butter all over the outside of the skin. Season the exterior liberally with kosher salt and black pepper.
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7
Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This ensures even cooking.
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8
Place the carrots and shallots in the bottom of a roasting pan or a large cast-iron skillet. Pour the white wine and chicken stock into the bottom of the pan.
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9
Place the chicken directly on top of the vegetables. Roast for 50 to 60 minutes.
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10
Halfway through cooking, use a baster or spoon to drizzle the pan juices over the chicken to help develop a deep golden color.
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11
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone) registers 165°F (74°C) and the juices run clear.
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12
Transfer the chicken to a carving board. Tent loosely with foil and let it rest for at least 15-20 minutes. This is crucial for the juices to redistribute.
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13
While the chicken rests, strain the pan juices into a small saucepan. Simmer for 5 minutes to reduce slightly into a light 'jus'.
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14
Carve the chicken into drumsticks, thighs, and breasts. Serve alongside the roasted carrots and shallots, drizzled with the warm pan jus.
💡 Chef's Tips
Always pat the skin bone-dry; moisture is the enemy of crispiness. Don't skip the resting period, or all those delicious juices will run out onto the board instead of staying in the meat. If the skin browns too quickly, tent the breast loosely with foil while the thighs finish cooking. Use a high-quality European-style butter for a richer flavor profile. Save the carcass! It makes the most incredible homemade chicken stock for future soups.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir. Serve alongside buttery mashed potatoes or a classic French potato gratin. A simple green salad with a sharp Dijon vinaigrette cuts through the richness of the chicken perfectly. Warm crusty baguette is essential for mopping up the herb-infused pan juices.