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Classic French Roast Chicken (Poulet Rôti) with Butter and Herbs de Provence
The iconic French Sunday centerpiece: a whole roasting chicken rubbed generously with herbed butter, garlic, and fragrant Herbs de Provence, roasted to crisp crackling skin and succulent tenderness.
Prep
15 min
Cook
65 min
Total
80 min
Oven
200°C (180°C vent.)
Ingredients
servings
4
- Whole roasting chicken, patted dry1500 g
- Unsalted butter, softened50 g
- Whole head of garlic, halved horizontally1 pc
- Dried Herbes de Provence (thyme, rosemary, oregano)1 tbsp
- Whole fresh lemon, pierced with a fork1 pc
- Baby potatoes, washed and halved500 g
- Coarse sea salt1 tbsp
Preparation Steps
1
Pat chicken thoroughly dry with paper towels. Stuff cavity with halved garlic head and pierced lemon. Rub skin and under breast skin with softened butter mixed with Herbes de Provence and salt.
10 min timer
2
Place chicken in roasting pan surrounded by halved baby potatoes. Roast at 200°C (400°F) for 60-65 minutes, basting every 20 minutes with the sizzling pan juices until skin is deeply golden and crisp.
65 min timer
3
Rest chicken on a warm carving board for 10-15 minutes before carving to allow the flavorful juices to settle.
10 min timer
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Nutrition Facts
per servingCalories
470
Protein
46g
Carbohydrates
12g
Fat
26g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Traditional Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & European Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
