(No Ratings Yet)
Loading...Poulet Rôti is the Sunday-anchored roast every French household knows by heart: a farm-fresh bird anointed with herb-flecked butter slipped beneath the skin, then roasted at high heat until the skin shatters and the meat turns silk. A quick pan jus built from the drippings, white wine, and stock turns the whole thing into a bistro showpiece with surprisingly little effort.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 3 gCarbs
- 0 gFiber
- 1 gSugar
- 48 gProtein
- 720 mgSodium
- 580 mgPotassium
- 60 mgCalcium
- 2.5 mgIron
- 8 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the chicken
- 1 whole chicken (4 to 5 lbs), giblets removed, patted very dry
- 1 lemon, halved
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 sprigs fresh thyme
For the herb butter
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves, chopped
- 1 tsp fresh tarragon, chopped
For the pan jus
- 1 large shallot, finely diced
- 1/2 cup dry white wine
- 1 cup low-sodium chicken stock
- 2 tbsp cold unsalted butter, cubed
Directions
- Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator 30 minutes ahead and pat it thoroughly dry inside and out with paper towels.
- In a small bowl, mash the softened butter with the garlic, parsley, thyme, tarragon, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth and evenly flecked.
- Gently loosen the skin over the breasts and thighs without tearing it. Rub about two-thirds of the herb butter under the skin directly onto the meat, then spread the rest all over the outside of the bird.
- Season the cavity with the remaining salt and pepper, stuff with the lemon halves and thyme sprigs, then truss the legs together with kitchen twine so the bird holds its shape.
- Set the chicken breast-side up on a rack in a roasting pan (or directly in the pan). Roast for 60 to 75 minutes, basting every 20 minutes with the pan drippings, until the juices run clear at the thigh and an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh.
- Transfer the chicken to a board to rest for 10 to 15 minutes. Meanwhile, set the roasting pan over medium heat on the stovetop, spoon off all but about 2 tablespoons of fat, and sauté the shallot for 2 minutes until softened.
- Pour in the white wine, scraping up every browned bit on the bottom of the pan. Simmer for 2 minutes, add the chicken stock, and reduce by half, about 4 minutes.
- Whisk in the cold butter off the heat to thicken the jus, season to taste with salt and pepper, and strain into a small gravy boat.
- Carve the chicken into legs, thighs, and breast portions, arrange on a warmed platter, and serve immediately with the pan jus on the side.
Cook’s Notes
- Patting the chicken completely dry is the single biggest secret to shatteringly crisp skin.
- Sliding the butter under the skin bastes the breast from the inside while it roasts, so the meat never dries out.
- Always let the bird rest at least 10 minutes before carving or the juices flood the cutting board instead of the meat.
- Save the stripped carcass in the freezer to simmer into a quick weeknight stock.
- For an even deeper flavor, dry-brine the chicken with the salt 12 to 24 hours ahead, uncovered, in the refrigerator.
