Poulet Rôti
A whole chicken rubbed with butter, garlic and herbs and roasted until golden. Often considered the French cook's ultimate test — simple perfection.
9 ingredients
7 steps
Ingredients
- 11 whole free-range chicken (about 1.8kg)
- 250g unsalted butter, softened
- 33 garlic cloves, 2 minced and 1 whole
- 42 tbsp fresh thyme leaves
- 51 lemon, halved
- 61 tbsp olive oil
- 7Salt and freshly ground black pepper
- 81 glass dry white wine (for the pan)
- 9Fresh herbs (tarragon, parsley) for the cavity
Instructions
- 1Preheat oven to 220°C (430°F). Take chicken out of the fridge 30 minutes before cooking.
- 2Mix softened butter with minced garlic, thyme, salt, and pepper. Gently loosen the skin over the breast and push half the butter underneath.
- 3Rub the remaining butter all over the outside of the chicken. Season generously inside and out.
- 4Place the whole garlic, lemon halves, and fresh herbs inside the cavity.
- 5Place chicken breast-side up on a roasting rack. Roast at 220°C for 20 minutes until the skin starts to crisp.
- 6Reduce heat to 190°C and roast for a further 45–60 minutes (about 15 minutes per 500g) until juices run clear and internal temperature reaches 75°C.
- 7Rest for 15 minutes, loosely tented. Make a simple jus with the pan juices, white wine, and any chicken stock. Serve with roasted vegetables, green salad, or pommes sarladaises.