Golden Roasted Chicken with Herbs — Poulet Rôti
The Sunday classic, whole chicken roasted golden with butter, thyme and lemon.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat chicken dry inside and out. Season cavity with 0.25 tsp salt. Stuff with lemon half, garlic, rosemary, and half the thyme. Rub softened butter over breast and thighs, season skin with remaining salt and pepper. Slice onion thickly. Peel and halve potatoes, toss with olive oil and a pinch of salt. Trim haricots verts.
Roast 1
Scatter onion in a small roasting tray, place chicken breast-side up on top. Roast at 220°C for 15 minutes until skin begins to colour. Reduce oven to 180°C, add remaining thyme and wine to tray, roast 40–50 minutes basting once until juices run clear and thigh reads 75°C.
Roast 2
While chicken roasts, place potatoes on a separate tray at 200°C for 35–40 minutes, stirring halfway, until golden and tender. Remove when cooked through.
Rest
Transfer chicken to a cutting board, tent loosely with foil, rest 10 minutes. While resting, blanch haricots verts in boiling salted water 3–4 minutes until bright and just tender. Drain and toss with butter, parsley, and a pinch of salt.
Skim
Tilt roasting tray, skim off excess fat. Place tray over medium heat, deglaze with stock, simmer 2 minutes until a light jus forms. Strain through a sieve.
Plate
Carve chicken into legs, thighs, and sliced breast. Arrange over potatoes, place haricots verts alongside, spoon pan jus over, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.