Entree: France – Classic Roast Chicken

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter, softened
- 1 lemon, halved
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 large onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 1 cup (240 ml) low-sodium chicken stock

Instructions

1. Preheat the oven to 425°F (220°C). Pat the chicken dry and rub the skin with olive oil and softened butter; season the cavity and exterior with salt and pepper. Stuff the cavity with lemon halves, smashed garlic, thyme, and rosemary. Arrange onion, carrots, and celery in a roasting pan, place the chicken breast-side up on the vegetables, and roast uncovered for about 1 hour to 1 hour 20 minutes, basting once, until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C).
2. Transfer the chicken to a cutting board and tent loosely with foil; let rest 15 minutes. Meanwhile deglaze the roasting pan over medium heat with chicken stock, scraping up browned bits to make pan jus. Carve the chicken and serve with pan jus and roasted vegetables.