🍗 Poulet Rôti (French Roast Chicken)

Name: Poulet Rôti (French Roast Chicken)
Total time: 90 min
Yield: 4
Cuisine: France
Ingredients: 1 whole chicken (about 1.6 kg); 30 g butter, softened; 1 lemon, halved; 1 head garlic, halved crosswise; 5 sprigs thyme; Salt and black pepper

Origin: France

438kcal

per serving · 250 g

175kcal

per 100 g

60 gProtein24 g / 100 g

21 gFat8.5 g / 100 g

1 gCarbs0.5 g / 100 g

Poulet rôti is French roast chicken: a whole bird rubbed with butter, stuffed with lemon, garlic and thyme and roasted until the skin is golden and crisp and the meat juicy. The pan juices make a simple, fragrant sauce. It is a Sunday-lunch classic, carved at the table and served with potatoes, green beans or a salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly0.5 g carbs per 100 g

✓

High protein24 g protein per 100 g — 55% of the calories

Not vegetarianbecause of: whole chicken

Not veganbecause of: whole chicken, butter

Contains dairybecause of: butter

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

whole chickenbutterthymegarliclemon

Recipe

4 servings90 min

Ingredients

1 whole chicken (about 1.6 kg)
30 g butter, softened
1 lemon, halved
1 head garlic, halved crosswise
5 sprigs thyme
Salt and black pepper

Method

Take the chicken out of the fridge 30 minutes ahead and heat the oven to 210 °C.
Rub the skin with the butter and season well inside and out with salt and pepper.
Put the lemon, half the thyme and one garlic half inside; place the chicken in a roasting tin with the rest of the garlic and thyme.
Roast for about 1 hour 10 minutes, basting with the juices twice, until the thigh juices run clear (74 °C).
Rest the chicken for 10–15 minutes, then carve and spoon the pan juices over.

How to make it lighter

Remove the skin before eating to cut a large share of the fat.
Choose breast meat for a leaner plate; thighs are juicier but richer.
Skim the fat off the pan juices before spooning them over the meat.

History

Roast chicken has long been a centrepiece of the French family Sunday meal, and rotisserie chickens are a familiar sight at French markets and butchers' shops. Bresse chickens are especially prized for roasting.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →