This poulet rôti recipe makes a golden whole roast chicken with juicy meat, crisp skin, garlic herb butter, and tender potatoes cooked underneath. Everything roasts together in one pot, so the potatoes soak up the buttery chicken juices while the chicken cooks.
There is something especially good about putting a whole chicken in the oven and getting dinner and the potatoes from the same pot.
The garlic herb butter melts underneath the skin as the chicken roasts, while herbes de Provence adds plenty of savory flavor. Underneath, the potatoes catch the butter, roasted garlic, and chicken juices.
For more family dinners, browse my Easy Chicken Recipes for Dinner. If you love garlic chicken, try these Crispy Garlic Chicken Thighs. My Chicken Kabobs in Oven are another simple chicken dinner, and these Sautéed Green Beans with Garlic are perfect on the side.
Ingredients
What is poulet rôti
Poulet rôti is French for roast chicken. It usually refers to a whole chicken roasted until golden and juicy, often flavored simply with butter, garlic, herbs, and seasoning.
How to Make Poulet Rôti Recipe
Make the garlic herb butter
Mix the softened butter with grated garlic, herbes de Provence, and salt until combined.
Season the chicken
Pat the chicken dry. Carefully loosen the skin over the breasts and legs, then spread the herb butter underneath the skin.
Season the cavity with thyme and some of the herbes de Provence. Rub the outside with olive oil and salt.
Prepare the potatoes
Toss the potatoes and whole garlic cloves with olive oil, salt, and black pepper.
Add everything to the pot
Spread the potatoes across the bottom of a large oven-safe pot, then place the chicken on top.
Roast
Cover loosely with foil and roast at 410°F (210°C) for 30 minutes.
Remove the foil, spoon the buttery pan juices over the chicken, then continue roasting uncovered for about 40 minutes, basting a couple more times.
The USDA recommends cooking whole poultry to a minimum internal temperature of 165°F (74°C), measured in the thickest part of the breast and the innermost thigh and wing.
Rest and serve
Let the chicken rest for about 15 minutes before carving.
Serve with the roasted potatoes, soft garlic cloves, and plenty of buttery juices from the bottom of the pot.
What Makes This Poulet Rôti So Good
The herb butter is the important part. Putting it underneath the skin means the garlic, butter, and herbs season the chicken directly instead of sitting only on the surface.
The potatoes also cook directly underneath the poulet rôti, where they absorb the chicken drippings and melted butter.
It is simple food, but that combination gives you golden chicken, tender potatoes, roasted garlic, and plenty of flavor from one pot.
Common Mistakes To Avoid
- Using cold butter that is difficult to spread under the skin.
- Not drying the chicken before seasoning it.
- Tearing the skin while adding the herb butter.
- Cutting the potatoes too small.
- Forgetting to baste the chicken during roasting.
- Relying only on the color of the chicken to check doneness.
- Cutting the chicken immediately instead of letting it rest.
What to Serve With Poulet Rôti
Because this poulet rôti recipe already includes buttery roasted potatoes, I like to keep the rest of the meal fresh and simple. My Sautéed Green Beans with Garlic are a great choice because their crisp texture balances the rich garlic herb butter.
For something lighter, serve it with my Tomato Basil Salad with Garlic and Shallots. The juicy tomatoes, basil, and vinegar add a fresh, slightly tangy contrast to the roast chicken.
You can also add my Crispy Roasted Broccoli for an easy roasted vegetable side, or serve the meal with a cold glass of Homemade Lemonade.
For more inspiration, Good Food’s roast chicken collection also pairs roast chicken with green vegetables and fresh salads, both of which work especially well with this buttery French-style chicken.
FAQs
Herbes de Provence works especially well because the blend typically combines aromatic herbs such as thyme, rosemary, savory, oregano, and marjoram.
The chicken is done when a meat thermometer inserted into the thickest part of the breast and the innermost part of the thigh reaches 165°F (74°C). Let the chicken rest for about 15 minutes before carving.
Butter under the skin melts directly over the meat while roasting. It adds flavor and helps keep the breast meat moist.
Yes. Roast the chicken without the potatoes, but use a roasting pan or Dutch oven that comfortably holds the chicken and its juices.
Store cooked chicken in the refrigerator and use it within 3 to 4 days, according to USDA guidance.
More Recipes To Try
Poulet Rôti Recipe
Ingredients
Equipment
Method
- Preheat the oven to 410°F (210°C).
- Mix softened butter, grated garlic, herbes de Provence, and salt.
- Pat the chicken dry and carefully loosen the skin over the breasts and legs.
- Spread the garlic herb butter underneath the skin.
- Add thyme and seasoning to the cavity. Rub the outside with olive oil and salt.
- Toss potatoes and whole garlic cloves with olive oil, salt, and black pepper.
- Spread potatoes in the bottom of the pot and place the chicken on top.
- Cover loosely with foil and roast for 30 minutes.
- Remove foil, baste with the pan juices, and roast uncovered for about 40 minutes, basting twice.
- Cook until the chicken reaches 165°F (74°C) internally.
- Rest for 15 minutes, then carve and serve with the potatoes and pan juices.
Nutrition
Notes
- Soften the butter before mixing.
- Pat the chicken dry for better browning.
- Keep the potato pieces similar in size.
- Use a thermometer instead of relying only on appearance.
- Rest the chicken before carving.
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Let us know how it was!Estimated reading time: 6 minutes
