Poulet rôti aux herbes

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Pat the whole chicken very dry inside and out with paper towels; dry skin browns faster and crisps better. Strip most of the thyme leaves from the stems and finely chop half of the rosemary.

   1 small chicken, 1.1 kg whole chicken8 g fresh thyme4 g fresh rosemary
2. 2

   Make the herb butter by mixing the softened butter with the olive oil, half of the thyme, the chopped rosemary, 5 g of the salt, and 1 g of the black pepper until evenly combined. The oil loosens the butter so it spreads more easily under and over the skin.

   45 g unsalted butter, softened10 ml olive oil8 g fresh thyme4 g fresh rosemary8 g fine sea salt2 g black pepper
3. 3

   Zest half the lemon, then cut the lemon into quarters. Finely grate 2 garlic cloves into the herb butter. Lightly crush the remaining 4 garlic cloves with the side of a knife.

   1 small lemon6 garlic cloves
4. 4

   Carefully loosen the skin over the chicken breast and thighs without tearing it. Rub about two-thirds of the herb butter under the skin and the rest all over the outside. Season the cavity with a little of the remaining salt and pepper, then stuff in the lemon quarters, crushed garlic cloves, and the remaining thyme and rosemary. Tie the legs loosely if desired for even roasting.

   1 small chicken, 1.1 kg whole chicken1 small lemon6 garlic cloves8 g fresh thyme4 g fresh rosemary8 g fine sea salt2 g black pepper45 g unsalted butter, softened10 ml olive oil
5. 5

   Place the chicken breast-side up in a small roasting tin or ovenproof skillet. Add the water to the pan to prevent the drippings from scorching at the high starting temperature. Roast for 15 minutes at 230°C.

   1 small chicken, 1.1 kg whole chicken60 ml water
6. 6

   Lower the oven to 200°C and continue roasting for 20 to 25 minutes, basting once with the pan juices if you like. The chicken is done when the thickest part of the thigh reaches 74°C and the juices run clear; if needed, give it a few extra minutes. If the skin is browning too quickly, loosely tent with foil.

   1 small chicken, 1.1 kg whole chicken
7. 7

   Transfer the chicken to a warm plate or board and rest for 10 minutes. Resting keeps the juices in the meat and makes carving cleaner.

   1 small chicken, 1.1 kg whole chicken
8. 8

   Carve the chicken into 2 generous portions. Spoon over any resting juices and some of the pan juices, squeezing the softened roasted lemon lightly if desired for brightness. Serve immediately.

   1 small chicken, 1.1 kg whole chicken1 small lemon

Origin & History

Poulet rôti is a cornerstone of French home cooking and bistro cuisine, traditionally prepared as a simple roast chicken seasoned with butter, herbs, and aromatics. Herb-roasted versions reflect the flavors of the French countryside, especially the use of thyme, rosemary, and garlic found throughout Provençal and rustic regional cooking.