Poulet rôti aux herbes et citron

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C conventional heat and place a rack in the lower-middle position. Pat the chicken completely dry inside and out with kitchen paper; dry skin browns faster and more evenly. Zest half the lemon, then cut the whole lemon into quarters. Lightly crush 5 garlic cloves. Strip the leaves from most of the thyme and finely chop enough rosemary for the herb butter.

   1 whole chicken, about 1.2 kg1 lemon6 garlic cloves8 g fresh thyme6 g fresh rosemary
2. 2

   Make the herb butter by mixing the softened butter with the lemon zest, thyme leaves, finely chopped rosemary, 1 finely grated garlic clove, 2 g fine sea salt, and 1 g black pepper until evenly combined.

   45 g unsalted butter, softened4 g fresh thyme leaves2 g fresh rosemary, very finely chopped1 clove garlic, finely grated2 g fine sea salt1 g freshly ground black pepper1 lemon
3. 3

   Season the cavity of the chicken with a little of the 10 g salt and some of the 3 g pepper. Stuff the cavity with the lemon quarters, the crushed garlic cloves, and the remaining thyme and rosemary sprigs. This perfumes the meat from within while keeping the breast moist.

   1 whole chicken, about 1.2 kg1 lemon6 garlic cloves8 g fresh thyme6 g fresh rosemary10 g fine sea salt3 g freshly ground black pepper
4. 4

   Carefully loosen the skin over the breasts and thighs without tearing it. Rub about two-thirds of the herb butter under the skin, then rub the remainder all over the outside. Season the exterior evenly with the remaining salt and pepper. Tuck the wing tips under and tie the legs loosely for a compact shape that roasts evenly.

   1 whole chicken, about 1.2 kg45 g unsalted butter, softened10 g fine sea salt3 g freshly ground black pepper
5. 5

   Place the chicken breast-side up in a small roasting tin or ovenproof skillet. Roast at 230°C for 15 minutes to start browning the skin, then reduce the oven to 200°C and add 80 ml water to the pan. Continue roasting for 25-30 minutes, basting once with the pan juices if the pan is not dry, until the thickest part of the thigh reaches 74°C and the juices run clear.

   1 whole chicken, about 1.2 kg80 ml water
6. 6

   Transfer the chicken to a warm plate or board and rest for 10 minutes, uncovered. Resting allows the juices to redistribute so the meat stays succulent when carved.

   1 whole chicken, about 1.2 kg
7. 7

   Meanwhile, spoon off excess fat from the roasting tin if desired. Stir the pan juices over low heat for 1-2 minutes, scraping up any browned bits to make a light jus. Carve the chicken into halves or serving pieces, spoon over the jus, and serve immediately with some of the roasted lemon and softened garlic from the cavity if liked.

   1 whole chicken, about 1.2 kg80 ml water

Origin & History

Roast chicken is a cornerstone of French home cooking and bistro fare, prized for turning a modest bird into an elegant meal with little more than butter, herbs, and careful roasting. Herb- and lemon-scented versions reflect the classic French use of aromatics to perfume both the meat and the pan juices without overwhelming the chicken itself.