Poulet Rôti (French Roast Chicken)
Local name: Poulet rôti
In short: A whole chicken roasted with butter, garlic, thyme and lemon until the skin is crisp and the juices make a simple pan sauce. It takes about 1 h 35 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 20 min
- Resting
- 15 min
- Total
- 1 h 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 640 kcal
Poulet rôti is the Sunday roast of French families, and the smell of it drifts from market stalls where chickens turn on spits. At home, a whole bird is rubbed with butter, thyme and garlic and roasted until the skin is crisp and golden. The pan juices are loosened with wine or stock into a quick sauce. Serve it with roast potatoes or green beans and plenty of bread to mop up the juices.
Instructions
- Heat the oven to 220°C (425°F). Pat the chicken dry inside and out, which helps the skin crisp.
- Mix the butter with the leaves from half the thyme, the salt and the pepper. Loosen the skin over the breast with your fingers and push half the butter under it. Rub the rest over the outside.
- Put half the lemon, half the garlic and the remaining thyme sprigs in the cavity. Tie the legs together with string and tuck the wing tips under.
- Spread the onion slices and the remaining garlic in a roasting pan and set the chicken on top, breast side up.
- Roast for 20 minutes, then lower the oven to 190°C (375°F) and roast for 50 to 60 minutes more, basting once or twice. The chicken is done when the juices run clear and a thermometer in the thickest part of the thigh reads 74°C (165°F).
- Move the chicken to a board, cover loosely with foil and rest for 15 minutes.
- Meanwhile, set the roasting pan over medium heat, add the wine and scrape up the browned bits. Boil for 3 minutes until reduced by about half, strain, and squeeze in the juice of the remaining lemon half. Carve the chicken and spoon over the sauce.
Tips
- Salt the chicken a day ahead and leave it uncovered in the fridge for drier skin and better flavor.
- Roast potatoes in the same pan: cut 800 g (1 3/4 lb) of potatoes into chunks, toss with oil and add them around the chicken for the last 45 minutes.
Questions and answers
How long does it take to roast a chicken?
A 1.7 kg (3 3/4 lb) bird takes 70 to 80 minutes with this method. Always check the thigh, which should reach 74°C (165°F).
How do I get crispy skin on roast chicken?
Dry the skin well, rub it with butter, start the roast at high heat and do not cover the bird with foil during cooking.
What can I do with leftover roast chicken?
Leftovers keep for 3 days in the fridge and are good in salads, sandwiches or hachis parmentier. Simmer the carcass with an onion and a carrot for stock.
How long does it take to make Poulet Rôti (French Roast Chicken)?
About 1 h 35 min in total: 15 min of preparation and 1 h 20 min of cooking.
How many calories are in Poulet Rôti (French Roast Chicken)?
About 640 kcal per serving, with 48 g of protein, 6 g of carbohydrates and 45 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 6 g |
| Fat | 45 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 720 mg |
Estimated values, calculated from the ingredients.
