Prepare to transform your kitchen into a Parisian culinary paradise with this extraordinary Roast Chicken Mon Poulet Roti Bouchon recipe! Imagine a golden, crispy-skinned chicken that's so tender and flavorful, it'll make your taste buds dance with delight. This isn't just another roast chicken recipe - it's a gastronomic journey that brings the essence of French countryside cooking right to your dinner table, promising restaurant-quality results that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tbsp olive oil
- 1 lemon, halved
- 4 cloves garlic, crushed
- 1 tbsp rosemary, fresh
- Salt and pepper to taste
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout the bird.
- Preheat the oven to 425°F (220°C). Pat the chicken dry completely with paper towels to ensure crispy skin.
- In a small bowl, mix olive oil, crushed garlic, chopped fresh rosemary, salt, and black pepper to create a fragrant herb rub.
- Gently loosen the skin of the chicken with your fingers, being careful not to tear it. Spread half of the herb mixture under the skin, massaging it directly onto the meat.
- Rub the remaining herb mixture over the outside of the chicken. Season the cavity generously with salt and pepper.
- Stuff the chicken cavity with the halved lemon, pressing it gently to release its aromatic juices.
- Tie the chicken legs together with kitchen twine to ensure even cooking and maintain a compact shape.
- Place the chicken breast-side up in a roasting pan or cast-iron skillet. The high sides will help collect delicious pan juices.
- Roast in the preheated oven for approximately 1 hour, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
- Baste the chicken every 20 minutes with its own pan juices to keep the meat moist and develop a golden, crispy skin.
- Once cooked, remove from the oven and let the chicken rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Carve the chicken and serve hot, drizzling any remaining pan juices over the meat for extra flavor.
Tips
- Temperature is Key: Always let your chicken come to room temperature before roasting to ensure even cooking.
- Dry Skin Technique: Pat the chicken completely dry with paper towels. This is the secret to achieving that irresistibly crispy, golden skin that's the hallmark of a perfect roast.
- Herb Rub Mastery: When applying the herb mixture, be gentle when loosening the skin to avoid tearing. Massaging the herbs directly onto the meat will infuse incredible flavor.
- Basting Magic: Regular basting every 20 minutes keeps the meat moist and helps develop a beautiful, even golden color.
- Rest and Redistribute: Never skip the resting period! Letting the chicken rest for 10-15 minutes after cooking allows the juices to redistribute, ensuring each bite is succulent and tender.
- Temperature Check: Always use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C) in the thickest part of the thigh.
Nutrition Facts
Calories: 701kcal
Carbohydrates: g
Protein: 40g
Fat: 57g
Saturated Fat: 12g
Cholesterol: 120mg
