Poulet Rôti - French Roast Chicken

Name: Poulet Rôti - French Roast Chicken
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.8 kg whole chicken; 1.5 tsp herbes de Provence; 3 sprig thyme sprigs; 0.75 tsp cooking salt; 1 tbsp extra virgin olive oil; 100 g unsalted butter, softened; 2 clove garlic cloves, finely grated; 3 tsp herbes de Provence; 1 tsp cooking salt; 750 g starchy potatoes; 8 clove garlic cloves, whole, unpeeled; 0.75 tsp cooking salt; 0.5 tsp black pepper; 3 tbsp extra virgin olive oil

A simple but delicious French roast chicken with a herbes de Provence butter tucked under the skin, cooked over potato chunks and whole garlic cloves. Juicy meat fragrant with herbs, confit garlic and melt-in-your-mouth potatoes.

1h 50m 4 servingsRecipeTin Eats Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

931

Calories

45g

Protein

37g

Carbs

67g

Fat

Scale recipe

4 servings

Original recipe

Ingredients14 items

Produce

🌿thyme sprigs3 sprig

🧄garlic cloves, finely grated2 clove

🥔starchy potatoes750 g

🧄garlic cloves, whole, unpeeled8 clove

Meat

🍗whole chicken1.8 kg

Dairy

🧈unsalted butter, softened100 g

Pantry

🫒extra virgin olive oil1 tbsp

🫒extra virgin olive oil3 tbsp

Spices

🌿herbes de Provence1½ tsp

🧂cooking salt¾ tsp

🌿herbes de Provence3 tsp

🧂cooking salt1 tsp

🧂cooking salt¾ tsp

🌶️black pepper½ tsp

Instructions

1
Quick version - Spread herb butter under chicken skin. Rub chicken with oil, salt inside and skin. Roast on potatoes and garlic - covered 30 min at 210°C/410°F (190°C fan), then 40 min uncovered, basting 3 times, until internal temp reaches 72°C. Rest upright 15 minutes.
2
Preheat oven to 210°C/410°F (190°C fan-forced). Place a 28cm cast-iron pot (no lid) in the oven to heat up.
3
Bring chicken to room temp - Remove the chicken from the fridge and its packaging. Place it on a plate and let it sit on the counter while you prepare everything else.
4
Make herb butter - In a small bowl, mix the softened butter with herbes de Provence, salt and finely grated garlic until well combined. Set aside.
5
Pat the chicken completely dry with paper towels, including the skin and inside the cavity.
6
Loosen the skin - From the tail end, gently slide an upside down spoon between the skin and the breast meat using slow sweeping motions to break the membrane. After the breasts, use the same technique for the thighs and drumsticks.
7
Add butter under the skin - Start with the breast, spoon 2/3 of the butter onto the meat under the skin and gently press on the outside to spread it evenly. Divide the remaining butter between the two legs and spread the same way.
8
Season and finish the chicken - Season inside the cavity with 1/4 tsp salt, herbes de Provence and thyme sprigs. Tie the drumsticks tightly together. Rub the whole chicken with olive oil and season the outside evenly with the remaining salt. Tuck the wings under.
9
Prepare potatoes - Place potatoes, whole garlic cloves, salt, pepper and olive oil in a mixing bowl. Toss well to coat, then set aside.
10
Roast covered - Carefully remove the hot pot from the oven. Place the potatoes at the bottom, then place the chicken on top. Cover loosely with foil and roast for 30 minutes.
30:00 timer
11
Baste and continue roasting - Remove the pot and take off the foil. Baste the chicken with the pan juices. Return to the oven and roast uncovered for 40 minutes, basting twice more, until the internal temperature at the thigh joint reaches 72°C/162°F.
40:00 timer
12
Rest (very important!) - Lift and rest the chicken on its side in the pot, legs up, breast side down. Baste once more with the juices, then rest for 15 minutes.
15:00 timer
13
Serve - Carve the chicken (don't forget the oysters, the small tender pieces near the thigh) and serve with the potatoes, all the pan juices and a sprinkle of fresh thyme leaves.

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CuisineFrench