Entree: France – Poulet Rôti (Herb-Roasted Whole Chicken) (Herb-Roasted 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 50 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 2 tbsp (30 ml) olive oil
- 1 lemon, zested and halved
- 4 cloves garlic, crushed
- 2 tbsp (8 g) chopped fresh rosemary
- 2 tbsp (8 g) chopped fresh thyme
- 1 tsp (2 g) freshly ground black pepper
- 1 medium onion, quartered
- 2 carrots, cut into 1-inch (2.5 cm) pieces
- 1 cup (240 ml) low-sodium or homemade water-based pan jus (see instructions)
- 2 tbsp (28 g) unsalted butter, softened

Instructions

1. Preheat oven to 425°F (220°C). Pat the chicken dry and rub the skin with olive oil, lemon zest, crushed garlic, chopped rosemary, chopped thyme, and black pepper.
2. Tuck the lemon halves and a few herb sprigs into the cavity. Arrange onion and carrots in a roasting pan, place the chicken on top breast-side up, and roast for 20 minutes.
3. Reduce oven temperature to 375°F (190°C), add 1 cup (240 ml) water to the pan (to keep drippings moist), and continue roasting 45–60 minutes more, or until an instant-read thermometer at the thickest part of the thigh reads 165°F (74°C).
4. Remove chicken to a cutting board and rest 10–15 minutes. Skim pan juices, stir in softened unsalted butter and a squeeze of lemon to make a light pan jus; serve alongside carved chicken.