Roasting a chicken is one of the simplest and most satisfying ways to prepare a hearty meal. With just a few ingredients and some basic techniques, you can turn a humble bird into a mouthwatering dish with crispy skin and juicy meat. In this article, we’ll show you how to make a simple roast chicken with a French twist, using herbs, garlic, lemon, and butter to infuse it with flavor and aroma.
Ingredients for Roasted Chicken with French Flair
- 1 whole chicken (about 4 pounds)
- Kosher salt and black pepper
- 4 tablespoons unsalted butter, softened
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 4 garlic cloves, peeled and smashed
- 1 lemon, halved
- 1/4 cup white wine or chicken broth (optional)
Steps to make Roasted Chicken with French Flair
- Preheat oven to 425°F and position a rack in the lower third of the oven. Pat the chicken dry with paper towels and season it generously inside and out with salt and pepper.
- In a small bowl, mash the butter with the thyme, rosemary, and two garlic cloves. Loosen the skin over the breast and thighs of the chicken and spread half of the herb butter underneath. Rub the remaining herb butter all over the outside of the chicken.
- Stuff the cavity of the chicken with the lemon halves and the remaining garlic cloves. Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the chicken breast-side up in a large ovenproof skillet or baking dish. Roast for 15 minutes, then reduce the oven temperature to 375°F and continue roasting for another 45 minutes to an hour, or until the thickest part of the thigh registers 165°F on an instant-read thermometer.
- Transfer the chicken to a cutting board and let it rest for 10 minutes before carving. If desired, you can make a simple pan sauce by deglazing the skillet with white wine or chicken broth over medium-high heat, scraping up any browned bits, and simmering until slightly thickened.
- To ensure even cooking and crisp skin, let the chicken come to room temperature for about an hour before roasting.
- To add more flavor and moisture to the meat, you can brine the chicken in a saltwater solution for a few hours or overnight before roasting. Just make sure to rinse it well and pat it dry before seasoning.
- To make carving easier, you can spatchcock (or butterfly) the chicken by cutting out the backbone and flattening it before roasting. This will also reduce the cooking time by about 15 minutes.
Serve your roasted chicken with your favorite side dishes, such as roasted potatoes, green beans, or salad. Enjoy the succulent meat and fragrant herbs, and don’t forget to save any leftovers for sandwiches, salads, or soups!