Roast Chicken French-Style (Poulet Roti)
Roast chicken, or poulet roti as the French call it, is a staple in my home. With some roasted vegetables and a big loaf of French bread, it’s probably one of my favorite meals to make and eat.
Poulet Roti
I thought it appropriate to update my recipe for poulet roti as I’ve slightly modified it since the last time I shared the recipe here. My tweaks have made the recipe more straightforward and even more fuss-free.
The first time I made roast chicken, I used Julia Child’s recipe. The poulet roti ended up tasting great, but it was a lot of work constantly basting the chicken as it baked in the oven.
Du Beurre
While brushing the chicken with butter is key to getting a chicken with crisp, golden skin, I’ve found that a simple brush of butter in the beginning is just as effective as continually basting it.
You could also use olive oil if you really wanted, but the skin won’t be as crisp (or tasty!) as using butter. It is the French way, after all.
French Herbs
I love stuffing my poulet roti with French herbs like rosemary, thyme, and sage. These fresh herbs add great flavor and aroma to the chicken. Sometimes I’ll chop up the herbs real fine and sprinkle them all over the top of the chicken.
It doesn’t look as picturesque when I chop up the herbs and sprinkle them on top, but I find the herbs’ flavors shine through much better. It’s really your preference.
In addition, I utilize garlic and lemon to also provide the chicken with delicious flavor.
The Best Sides
My favorite way to serve this poulet roti is with roasted vegetables. I love the organic rainbow carrots they sell at my local farm stand, and often pick them up just for recipes like this. They are so delicious with just a drizzle of olive oil, sea salt, and freshly ground pepper.
You can also serve this roast chicken with potatoes, French bread, and/or salad. I love creating a simple frisée, endive, and radicchio salad that I dress with olive oil, sea salt, and lemon juice. It’s a refreshing compliment to the warm, comforting roast chicken.
Just before serving the poulet roti, I spoon the leftover juices in the pan over the chicken. The final touch makes this meal absolutely tantalizing. This is definitely a classic recipe that you’ll cherish for years to come.
Poulet Roti (Roast Chicken French-Style)
Classic roast chicken made with fresh herbs, butter, garlic, and lemon.
Ingredients
- 3.5 lb whole chicken, , skin on
- 2 sprigs of thyme
- 1 sprig of rosemary
- 1 sprig of sage
- 1 large clove garlic
- 1 lemon, vertically cut into quarters
- 1 1/2 tsp table salt (divided)
- freshly ground pepper
- olive oil (or melted unsalted butter)
Instructions
- Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.
- Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.
- Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.
- Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.
- Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.
- Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).
- Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.
- Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 4 ServingsAmount Per Serving: Calories: 475
There is nothing as comforting and delicious as a simple roasted whole chicken. I think it’s the love that goes into it that really makes it so delicious… like you can literally taste the TLC. I’m a huge fan of herbes de Provence with roasted chicken- classic and seriously tasty!! Your bird looks and sounds fantastic, Beeta! But then again, this is YOU we are talking about.. so duh it’s delicious!! ♡ I’m definitely going to have to make this to break in my new kitchen and "warm" my house.. and my soul! Cheers, my sweets!
You’re right, Cheyanne…roast chicken requires some TLC, which is exactly why it is much loved! You are always so sweet and encouraging – thanks so much for being YOU! I am so happy for you and your new beginnings in NC…can’t wait to see all the delicious food you whip up in your new kitchen! XO
I think that roast chicken is one of the best things on Earth – an absolute must for every cook’s repertoire! I typically make a "Judy Bird" – the famous Zuni Cafe recipe. I’m so excited to try your recipe, Beeta. It looks absolutely delicious!
Really interesting too that grass fed chickens are more dense and take longer to cook. I didn’t realize.
Marissa, I am obsessed with the zuni cafe roast chicken! I actually shared that recipe for the roast chicken and bread salad combo a while back. It’s literally one of my favorite meals ever. She’s a genius!
Thanks so much for your kind words, as always! XO
WOW! This looks amazing! What a beautiful dish! SO nourishing and fresh and lovely! Thanks for sharing 🙂 Hope that you’re having a great week!
Thank you so much, Cailee! I really appreciate your kind words <3 I hope you’re having a wonderful week too! XO
That looks like the best roast chicken I have ever seen. Would you look at that colour? And all those delicious herbs. I am in heaven!
Thanks, Jess!! You are the sweetest <3 The only thing that would complete this meal of roast chicken would be one of your spectacular desserts!
Haha, love that Ina calls it "engagement" chicken! I felt intimidated the first time I cooked an entire bird too, it was for a special family dinner so I felt so much pressure! Yours looks so juicy and beautiful! Love all the herbs and flavors in here!
Oh my, I can just imagine how much pressure you felt, Kelly! Although, you’re amazing in the kitchen, so I’m sure it was great. Thanks so much <3
Wow, the herb combination on this chicken sounds heavenly and so flavoursome! This is definitely the most perfectly cooked chicken I’ve ever seen, and the photos and food styling are stunning as always! <3
Thanks so much, Harriet! That is so kind of you to say. Thanks for being kind and complimentary as always! 😉
First things first, thank you for the sweet shout out.. I really appreciate it.
Second, this.chicken.looks. GORGEOUS. Well done.. I am literally drooling over the photo with the spoon drizzling the sauce. All the tips and tricks are so helpful.
Thanks for sharing my friend.
Sending lots of Caribbean sunshine to your way..
Aww, thanks so much, Aysegul! I love your blog and want everyone to check it out 🙂 Thanks for the kind words (and Caribbean sunshine!) <3
That’s very interesting–the difference in cook-time between an organic grass-fed chicken and a traditional grocery store one. I never would have thought, but you are right, it makes sense! This chicken looks amazing, and it also looks SO flavorful. I’m always a little intimidated when it comes to cooking whole birds, but this is something I’m going to have to try out!
Thanks so much, Sam! I never knew about the difference before either, but I sure found out the hard way :p