Poulet Rôti

Name: Poulet Rôti
Yield: 2 servings
Cuisine: French
Ingredients: 1 whole free-range chicken (about 1.6kg); 60g soft butter; 1 head garlic, halved; Thyme and bay leaves; 1/2 lemon; 100ml white wine or stock, for the juices

Poulet rôti/poo-LAY roh-TEE/

Also known as: French Roast Chicken, Poulet Roti du Dimanche

About this dish

A whole chicken roasted with butter, garlic and thyme until the skin is golden and crisp, served with its pan juices.

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Ingredients

🐔1 whole free-range chicken (about 1.6kg)

🧈60g soft butter

🧄1 head garlic, halved

🌿Thyme and bay leaves

🍋1/2 lemon

🍷100ml white wine or stock, for the juices

Method

Serves 2

Rub the chicken all over with butter and season generously inside and out.

Stuff with the lemon, thyme and bay, and scatter the garlic around it.

Roast at 210°C (410°F) for about 1 hour 15 minutes, basting a few times, until the juices run clear.

Rest for 15 minutes.

Deglaze the tin with wine or stock to make the jus and serve with frites or potatoes.

✓ What Makes it Authentic

Sunday roast chicken is a French family ritual; Bresse chickens are the most prized, and butchers sell them from rotisseries.

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