Entree: France – Poulet rôti à l'ail et au beurre (Roast chicken with garlic and butter)

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 50 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 whole chicken, approx. 4 lb total
- 4 large eggs, approx. 2 oz each
- 6 cloves garlic, crushed (0.6 oz)
- 4 tbsp butter

Show original ingredient measurements

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 4 large eggs, approx. 2 oz (57 g) each
- 6 cloves garlic, crushed (0.6 oz / 18 g)
- 4 tbsp (56 g) butter

Instructions

1. Preheat oven to 425°F (220°C). Gently loosen the skin over the breasts and thighs of the chicken and spread half the softened butter mixed with crushed garlic under the skin and the remainder over the skin.
2. Place the chicken breast-side up on a rack in a roasting pan and roast for about 1 hour to 1 hour 20 minutes, until juices run clear and an internal temperature reaches safe doneness for poultry.
3. While the chicken roasts, place eggs in a saucepan of water, bring to a boil, then simmer 9–12 minutes for hard-boiled; cool and peel.
4. Rest the roasted chicken 10–15 minutes before carving. Serve carved chicken portions with the hard-boiled eggs on the side, drizzling any pan juices over the top.