Poulet Rôti - French Roast Chicken

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 210°C / 410°F (190°C fan-forced) and put a 28cm cast-iron pot (no lid) inside to heat.
2. Let the chicken sit at room temperature while you prepare everything else.
3. Mix the softened butter with the herbes de Provence, salt and finely grated garlic until well combined.
4. Pat the chicken completely dry, inside the cavity too.
5. Gently slide a dessert-size spoon, upside down, from the tail end between the skin and the meat to loosen the skin over the breasts, then do the same over the thighs and drumsticks.
6. Spread 2/3 of the herb butter under the skin of the breast, then divide the rest between the two legs and spread it the same way.
7. Season the cavity with 1/4 tsp salt, the herbes de Provence and thyme sprigs. Tie the drumsticks together. Rub the chicken all over with olive oil and season the outside with the remaining salt. Tuck the wings under and leave on the counter.
8. Toss the potatoes, whole garlic cloves, salt, pepper and olive oil in a bowl until coated.
9. Carefully remove the hot pot. Put the potatoes in the bottom, then the chicken on top. Cover loosely with foil and roast for 30 minutes.
10. Remove the pot and the foil. Baste the chicken with the pan juices (moving the potatoes aside if needed). Return to the oven uncovered for 40 minutes, basting twice more, until the thigh joint reaches 72°C / 162°F.
11. Lift the chicken and rest it on its side in the pot, legs up and breast down. Baste once more and rest for 15 minutes.
12. Carve the chicken, including the two small tender oyster pieces on the back near the thighs, and serve with the potatoes, pan juices and fresh thyme leaves.

Summarized from RecipeTin Eats's video. Watch it for the details.

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