Dinner is served! This French roast chicken, otherwise known as Poulet Rôti, will have you saying “oui!” to seconds… and thirds, and maybe even fourths!
If there’s one thing my mother passed down to me, it’s her lack of patience in the kitchen. She was always so busy… I mean, what mom isn’t? Cooking dinner every night was the last thing she wanted to spend her time on. Now that I’m older, patience when cooking is something I’m really trying to work on. After all, cooking should be therapeutic, it should feel poetic and artistic. Poulet rôti is one of those that leaves you feeling like you’ve created something masterful, without forcing you to spend hours in the kitchen doing it.
While poulet rôti is a staple French dish rich in tradition, this particular recipe has been simplified a bit to make for a fancy European dinner without all the fuss. If you’re looking for new ways to easily incorporate full and filling meals into your weekly menu, this one is a great start. It just takes a chicken, a few key French-inspired herbs that everyone should keep stocked, and some butter, garlic, and lemon. Then all you have to do is stick it in the oven for a couple hours! The end result is a classic chicken flavor enhanced with herbs, a crispy golden skin, and an unrivaled moist and tender inside. No offense to my mama, but she could’ve used this recipe when I was a kid.
You can serve this chicken dish traditionally with Roasted Broccoli and Carrots, or get inspired by FFF’s array of creative recipes! I would personally opt for these Lemon Parmesan Roasted Brussels Sprouts to complement the light and fresh flavor of the breast.
Is Poulet Rôti Healthy?
Poulet rôti is gluten-free for my GF friends, and avoids any excessively unhealthy ingredients. It’s also lightly seasoned, and who doesn’t love a good protein like chicken?
I suggest using fresh herbs and a light brush of butter for the best flavor, but you can always adjust your seasoning as you see fit. For example, you could use olive oil instead of butter, but you won’t get quite the golden crisp I prefer.
What’s So Special About Poulet Rôti?
What makes this French roast chicken unique (and delicious) compared to your average chicken dinner is the way it’s cooked. The chicken breast is traditionally roasted rotisserie-style – it’s roasted on one side until golden, then rotated to the other side, and then on its back. This rotation will allow for a crispy outside and a tender, juicy inside. No dry chicken here!
This particular recipe doesn’t necessarily call for the rotisserie-style cook, but I recommend it if you’re willing to put in the small bit of extra attention. It really does make for a beautiful finished texture.
How to make ahead and store?
You can prep and marinate your chicken up to a full day ahead of time, and I actually recommend it. Just pop it in the refrigerator and let it marinate in the fresh herbs, garlic, and lemon until you’re ready to cook. Brush it with butter just before popping it in the oven. If you need to fully cook your chicken ahead of time, you can easily reheat it in the oven at 350°F for 20-30 minutes, or until it’s heated through.
Serving Suggestions
There’s nothing like a good old-fashioned chicken served with Roasted Potatoes and Asparagus or other veggies, and fresh bread. However, if you’re looking for a lighter option to pair with your poulet rôti, an easy salad like this Green Goddess will also taste great.
Check out all of our side dishes on FFF, and let me know which one you thought tasted best with your French roast chicken!
Ingredients
- 1 whole chicken approximately 3.5 to 4 pounds
- 4 tablespoons unsalted butter at room temperature
- 1 lemon quartered
- 4 cloves garlic unpeeled
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F.
- Prepare the chicken by removing giblets, rinsing it inside and out, and patting it dry with paper towels.
- Season the chicken inside and out with salt and pepper. Place lemon quarters, garlic cloves, rosemary, and thyme sprigs inside the cavity.
- Rub the outside of the chicken with softened butter, ensuring it is evenly coated.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body.
- Place the chicken in a roasting pan and roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
- Let the chicken rest for 10 minutes before carving. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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