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Poulet Rôti (French Roast Chicken)
Simple but perfect French-style roast chicken, rubbed with thyme butter and finished with a proper pan jus. Pushing herb butter directly under the skin before roasting is what bastes the meat continuously from the inside, keeping it moist while the skin crisps separately on top.
Ingredients
Instructions
Push herb butter under skin; rub remainder all over.
Stuff with lemon; roast with shallots and stock at 200°C for 1 hour.
Baste every 20 min.
Rest 15 min; make pan jus from drippings.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
