Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Poulet Rôti with Root Vegetables - Image 1

Poulet Rôti with Root Vegetables

French cuisine
0
Be the first to like this recipe

Poulet Rôti with Root Vegetables

  1. Grilled & Baked Chicken Dishes >
  2. Potato & Starchy Side Dishes

Prep: 25 min • Cook: 100 min. A rustic and flavorful one-pan meal featuring a perfectly roasted chicken surrounded by tender, caramelized root vegetables like carrots, potatoes, and parsnips, all seasoned with classic French herbs, creating a comforting and wholesome dish for any occasion.

Preparation time
25 min
Cooking time
1 hr 40 min
Total time
2 hrs 5 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 pc whole chicken(about 3-4 lbs)
  • 1 1/2lb potatoes(Yukon Gold or similar, cut into 1-inch chunks)
  • 1lb carrots(peeled and cut into 1-inch chunks)
  • 1/2lb parsnips(peeled and cut into 1-inch chunks)
  • 1 pc onion(large, quartered)
  • 3 tsp fresh rosemary(chopped)
  • 2 tsp fresh thyme(chopped)
  • 4 pcs garlic(cloves, minced)
  • 3 tbsp olive oil
  • 2 tbsp butter(melted)
  • 1 tsp salt
  • 1/2 tsp black pepper(freshly ground)
  • 1/2 cup chicken broth

Instructions

Preparation

  1. Preheat your oven to 400°F (200°C). Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
  2. In a small bowl, combine melted butter, chopped rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture all over the chicken, including under the skin.
  3. In a large roasting pan, toss the chopped potatoes, carrots, parsnips, and quartered onion with olive oil, a pinch of salt, and pepper until well coated.

Roasting

  1. Place the seasoned chicken in the center of the roasting pan, nestled among the root vegetables. Pour the chicken broth into the bottom of the pan.
  2. Roast for 1 hour and 40 minutes to 2 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the vegetables are tender and caramelized. Baste the chicken occasionally with pan juices.
  3. If the chicken skin is browning too quickly, loosely tent it with foil. Stir the vegetables halfway through cooking to ensure even roasting.

Serving

  1. Once cooked, remove the chicken from the oven, transfer it to a cutting board, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
  2. Serve the carved chicken alongside the roasted root vegetables, drizzling with any pan juices.

Nutrition

Servings
6
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories750 kcal214.3 kcal4,500 kcal
Protein55 g15.7 g330 g
Fat35 g10 g210 g
Carbs50 g14.3 g300 g

Tips

  • Ensure the chicken is thoroughly patted dry for crispy skin; moisture is the enemy of crispness.
  • Use a meat thermometer to guarantee the chicken is cooked through and juicy, preventing overcooking.
  • Resting the chicken before carving is crucial for juicy meat; don't skip this step!

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…