French Roast Chicken Recipes

POULET ROTI (ROAST CHICKEN FRENCH-STYLE)

Steps:

• Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.
• Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.
• Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.
• Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.
• Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.
• Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).
• Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.
• Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.

FRENCH ROAST CHICKEN

Steps:

• Warm up your chicken stock.
• Pre-heat your oven to 150°C.
• Place the chicken in an oven dish and "paint" it with mustard. Drizzle with olive oil. Season with salt and pepper. Place thyme in and on the chicken. Pour a ladle of chicken stock in the dish.
• Cook in the oven as per below:After 15 mn: pour some stock over the chickenAfter 30 mn: pour some stock After 45 mn: pour some stock + turn it up side down + add little potatoes and/or sliced carrots around the chickenAfter 1 hour: pour some stock After 1 h 15 mn : pour some stock After 1 h 30 mn : turn the chicken back in its initial position and finish cooking until golden.
• Enjoy!

FRENCH ROAST CHICKEN

Steps:

• Preheat oven to 425.
• Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
• Truss and dry the chicken, and rub the skin with the other half of the butter.
• Baste: Melt butter in a small saucepan with cooking oil.
• Leave on stovetop with a basting brush for later use.
• Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
• Scatter the veggies around it, and set it on the rack in the preheated oven.
• Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
• Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
• Reduce heat to 350.
• Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
• Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
• Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
• Continue to baste regularly.
• 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
• Continue to baste regularly.
• Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
• Let sit on a platter 5 to 10 minutes before carving.
• Remove all but 2 tablespoons of fat from the roasting pan.
• Stir in shallot or onion and cook slowly for 1 minute.
• Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
• reduce to about 1/2 cup.
• Season with salt and pepper.
• Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
• Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ROASTED CHICKEN PROVENçAL

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

SUPER SIMPLE FRENCH ROAST CHICKEN RECIPE

Steps:

• Preheat your oven to 350F - use the convection setting if you have it.
• Start with a whole chicken, about 3.5-4 lbs.
• Remove the insides. Your bagged chicken might have a neck and gizzards inside the cavity. Reach your hand inside and pull them out. You can wear a glove if you prefer. You can discard the neck and the gizzards unless you are planning to make chicken Soup with the carcass - in that case keep the neck to add to the bouillon for flavor.
• Pat down the chicken with a paper towel or clean kitchen towel. Removing the moisture helps to make a crispy skin!
• Set the chicken in a roasting pan greased with olive oil. I use a pan big enough with space around it for the potatoes (Roasted Chicken is always served with potatoes in France!)
• Inside the chicken cavity add the Rosemary, sage and thyme for flavor as well as several cloves of garlic and a pinch of coarse salt.
• Using cooking twine, tie the legs together. This is not necessary but a chicken does look more elegant with her knees together...!
• Sprinkle coarse salt over the top of the chicken
• Drizzle 1/4 cup of olive oil generously over the chicken.
• Slice a whole head of garlic, skin on, in half (width wise) and place each half on opposite sides of the pan (skin side down)
• Arrange the diced potatoes around the chicken and garlic.
• Add the remaining olive oil over the garlic and potatoes.
• Place 3 tablespoons of butter around the potatoes. (Using butter as well as olive oil on the potatoes makes for the most amazing crispy potatoes!)
• Place your roasting pan on the middle rack of your oven. Set the timer for 1 hour 45 minutes
• Halfway though, take the roasting pan out of the oven and give the potatoes a stir so that they brown on all sides. Spoon some of the liquid at the bottom of the pan over the chicken to keep it moist. Set the chicken back in the oven and leave it alone until time is up!
• Remove the chicken from the oven and let it rest in the pan for 20 minutes before serving.

FRENCH TARRAGON ROAST CHICKEN

Steps:

• Heat oven to 180c.
• Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
• Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
• Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
• In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
• With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
• Remove the bird from the pan and set aside.
• Whisk the liquid from the roasting pan into the sauce and add the cream.
• Pour some of the sauce over the bird.
• Serve the remaining sauce separately.
• Serve with boiled potatoes, glazed carrots and runner beans.

FRENCH ROAST CHICKEN RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 425. Melt 1 tbsp. of butter in a medium skillet. Add diced carrots, celery and onions and cook over moderate heat until softened, stir in thyme 2.Wash the chicken rapidly inside and out with hot water and pat thoroughly dry with paper towels. Salt and Pepper the cavity and stuff with the diced vegetables, lemon slices, parsley stems and celery leaves Massage the chicken all over with one tbsp. of butter and tie drumsticks together 3. Place chicken in a roasting pan. Salt and pepper the outside of the chicken and dust with paprika and Roast Chicken for 20 minutes at 450 4. Turn oven temperature down to 350.Brush chicken with remaining 1/2 tbsp. of butter, scattered onions and baby carrots around chicken, pour the chicken stock over vegetables 5. Place timer on for 40 minutes, at that time, brush chicken with lemon juice, add 1/2 cup chicken stock or water if vegetables are dry to prevent burning 6. Place timer on for additional 20 minutes, check chicken- instant- read thermometer should read 165.Total cooking time ranges between 1hr 15 minutes to 1hr 30 minutes depending on size of chicken. 7. place chicken on carving board and let rest for 15 minutes before carving 8. Strain the pan juices and serve with the chicken and vegetables