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Close-up of garlic herb poulet rôti with crispy golden skin and potatoes

Poulet Rôti Recipe

Golden French-style roast chicken with garlic herb butter and tender potatoes roasted underneath in one pot.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
rest time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: French
Calories: 1100
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Chicken
  • 1 whole chicken about 4 lb (1.8 kg)
  • 1 1/2 tsp herbes de Provence
  • 3 thyme sprigs optional
  • 3/4 tsp kosher salt
  • 1 tbsp extra virgin olive oil
Garlic Herb Butter
  • 7 tbsp unsalted butter softened (100 g)
  • 2 garlic cloves finely grated
  • 3 tsp herbes de Provence
  • 1 tsp kosher salt
Potatoes
  • 1.65 lb Russet potatoes 750 g, peeled and cubed
  • 8 garlic cloves whole and unpeeled
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp extra virgin olive oil

Equipment

  • Large Dutch oven or oven-safe pot
  • Small mixing bowl
  • Cutting board
  • Measuring spoons
  • Kitchen twine, optional
  • Meat thermometer

Method
 

  1. Preheat the oven to 410°F (210°C).
  2. Mix softened butter, grated garlic, herbes de Provence, and salt.
  3. Pat the chicken dry and carefully loosen the skin over the breasts and legs.
  4. Spread the garlic herb butter underneath the skin.
  5. Add thyme and seasoning to the cavity. Rub the outside with olive oil and salt.
  6. Toss potatoes and whole garlic cloves with olive oil, salt, and black pepper.
  7. Spread potatoes in the bottom of the pot and place the chicken on top.
  8. Cover loosely with foil and roast for 30 minutes.
  9. Remove foil, baste with the pan juices, and roast uncovered for about 40 minutes, basting twice.
  10. Cook until the chicken reaches 165°F (74°C) internally.
  11. Rest for 15 minutes, then carve and serve with the potatoes and pan juices.

Nutrition

Calories: 1100kcalCarbohydrates: 35gProtein: 74gFat: 72gSaturated Fat: 25gPolyunsaturated Fat: 10gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 290mgSodium: 950mgPotassium: 1430mgFiber: 4gSugar: 2gVitamin A: 1050IUVitamin C: 18mgCalcium: 80mgIron: 5mg

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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