French-Style Roasted Chicken Recipe
French-style roasted chicken, also known as "Poulet Rôti," is a classic French dish that embodies simplicity and elegance. This recipe features a whole chicken roasted to perfection with aromatic herbs and vegetables, resulting in tender, juicy meat and flavorful crispy skin. Whether you're hosting a special dinner or simply craving a comforting and satisfying meal, this French-inspired dish is sure to impress. Follow this recipe to create your own delicious French-style roasted chicken at home.
Ingredients
- 1 whole chicken about 4-5 pounds
- 2 tablespoons unsalted butter at room temperature
- 2 cloves garlic minced
- 1 lemon halved
- 1 onion quartered
- 2 carrots peeled and chopped into chunks
- 2 celery stalks chopped into chunks
- 1-2 sprigs fresh rosemary
- 1-2 sprigs fresh thyme
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
Step-by-Step Instructions:
Preheat the Oven:
- Preheat your oven to 425°F (220°C).
Prepare the Chicken:
- Remove the chicken from its packaging and pat it dry with paper towels. This helps to ensure crispy skin when roasting.
- Season the cavity of the chicken generously with salt and pepper.
- In a small bowl, mix together the softened butter and minced garlic. Rub the garlic butter mixture all over the surface of the chicken, including under the skin.
Stuff the Chicken:
- Place the lemon halves, onion quarters, chopped carrots, chopped celery, and fresh herb sprigs (rosemary and thyme) inside the cavity of the chicken. These aromatics will infuse the chicken with flavor as it roasts.
Truss the Chicken (Optional):
- Trussing the chicken helps it cook more evenly and maintains its shape. Use kitchen twine to tie the legs together and tuck the wing tips under the body of the chicken.
Season and Drizzle with Olive Oil:
- Season the outside of the chicken generously with salt and pepper. Drizzle olive oil over the surface of the chicken to help it brown and crisp up in the oven.
Roast the Chicken:
- Place the seasoned and stuffed chicken on a roasting pan or baking dish, breast-side up.
- Transfer the chicken to the preheated oven and roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken (usually the thigh) reaches 165°F (75°C).
Rest and Carve:
- Once the chicken is done roasting, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and results in juicier meat.
Serve:
- Carve the roasted chicken into serving pieces and arrange them on a platter.
- Serve the French-style roasted chicken with any pan juices or drippings, along with your favorite side dishes such as roasted potatoes, steamed vegetables, or a fresh green salad.
Notes
Tips:
- For extra flavor, you can add additional herbs and aromatics to the cavity of the chicken, such as parsley, sage, garlic cloves, or shallots.
- Basting the chicken with its juices halfway through roasting can help keep the meat moist and flavorful.
- Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature should reach 165°F (75°C) in the thickest part of the chicken.
- Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Enjoy it cold or reheat it gently in the oven or microwave before serving.