Name: Herbed Lemon Garlic Poulet Rôti
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 1 pcs whole chicken (about 3-4 lbs (1.4-1.8 kg), giblets removed); 1 pcs lemon (half thinly sliced, half quartered); 6 pcs garlic (cloves, peeled and smashed); 4 tbsp fresh thyme (roughly chopped); 2 tbsp rosemary (fresh, roughly chopped); 4 tbsp butter (unsalted, softened); 1 tbsp olive oil; salt (to taste); black pepper (freshly ground, to taste); 1 pcs onion (large, roughly chopped (optional, for roasting pan)); 2 pcs carrot (large, roughly chopped (optional, for roasting pan))

Herbed Lemon Garlic Poulet Rôti - Image 1

Prep: 20 min • Cook: 90 min. This classic whole roasted chicken is infused with aromatic herbs, bright lemon, and savory garlic, producing a tender, juicy interior and crispy, golden skin, perfect for a comforting family meal that embodies rustic French elegance.

Preparation time: 20 min
Cooking time: 1 hr 30 min
Total time: 1 hr 50 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

1 pc whole chicken(about 3-4 lbs (1.4-4lb), giblets removed)
1 pc lemon(half thinly sliced, half quartered)
6 pcs garlic(cloves, peeled and smashed)
4 tbsp fresh thyme(roughly chopped)
2 tbsp rosemary(fresh, roughly chopped)
4 tbsp butter(unsalted, softened)
1 tbsp olive oil
salt(to taste)
black pepper(freshly ground, to taste)
1 pc onion(large, roughly chopped (optional, for roasting pan))
2 pcs carrot(large, roughly chopped (optional, for roasting pan))

Instructions

Preparation

Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels; this helps to achieve crispy skin.
In a small bowl, combine the softened butter with half of the chopped fresh thyme, half of the rosemary, and 2 smashed garlic cloves. Season with a pinch of salt and pepper.
Carefully loosen the skin over the chicken breast and thighs with your fingers, being careful not to tear it. Spread the herb butter evenly under the skin.
Rub the outside of the chicken with olive oil, then generously season with salt and black pepper.
Stuff the chicken cavity with the quartered lemon, remaining fresh thyme and rosemary, and the remaining garlic cloves.
Truss the chicken's legs together with kitchen twine to ensure even cooking.

Roasting

If using, scatter the chopped onion and carrots in the bottom of a large roasting pan. Place the lemon slices on top of the vegetables or directly on the roasting rack.
Place the prepared chicken breast-side up on a roasting rack set over the roasting pan (or directly on the vegetables).
Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for another 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
Baste the chicken every 20-30 minutes with the pan juices for extra moisture and flavor.
If the skin is browning too quickly, loosely tent the chicken with aluminum foil.

Finishing

Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
Carve the chicken and serve hot with the roasted vegetables and pan juices, if desired.

Nutrition

Servings: 4
Serving size (imperial): 15.9 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	780 kcal	173.3 kcal	3,120 kcal
Protein	60 g	13.3 g	240 g
Fat	55 g	12.2 g	220 g
Carbs	2 g	0.4 g	8 g

Tips

Patting chicken thoroughly dry is crucial for crispy skin. Don't skip this step!
Use a meat thermometer to ensure the chicken is cooked through but not overdone.
Serve with roasted potatoes, green beans, or a simple side salad to complete your French meal.

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Ingredients

1 pc whole chicken(about 3-4 lbs (1.4-4lb), giblets removed)
1 pc lemon(half thinly sliced, half quartered)
6 pcs garlic(cloves, peeled and smashed)
4 tbsp fresh thyme(roughly chopped)
2 tbsp rosemary(fresh, roughly chopped)
4 tbsp butter(unsalted, softened)
1 tbsp olive oil
salt(to taste)
black pepper(freshly ground, to taste)
1 pc onion(large, roughly chopped (optional, for roasting pan))
2 pcs carrot(large, roughly chopped (optional, for roasting pan))

Instructions

Preparation

Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels; this helps to achieve crispy skin.
In a small bowl, combine the softened butter with half of the chopped fresh thyme, half of the rosemary, and 2 smashed garlic cloves. Season with a pinch of salt and pepper.
Carefully loosen the skin over the chicken breast and thighs with your fingers, being careful not to tear it. Spread the herb butter evenly under the skin.
Rub the outside of the chicken with olive oil, then generously season with salt and black pepper.
Stuff the chicken cavity with the quartered lemon, remaining fresh thyme and rosemary, and the remaining garlic cloves.
Truss the chicken's legs together with kitchen twine to ensure even cooking.

Roasting

If using, scatter the chopped onion and carrots in the bottom of a large roasting pan. Place the lemon slices on top of the vegetables or directly on the roasting rack.
Place the prepared chicken breast-side up on a roasting rack set over the roasting pan (or directly on the vegetables).
Roast for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for another 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
Baste the chicken every 20-30 minutes with the pan juices for extra moisture and flavor.
If the skin is browning too quickly, loosely tent the chicken with aluminum foil.

Finishing

Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
Carve the chicken and serve hot with the roasted vegetables and pan juices, if desired.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

780 kcal

173.3 kcal

3,120 kcal

Protein

60 g

13.3 g

240 g

Fat

55 g

12.2 g

220 g

Carbs

2 g

0.4 g

8 g