Roast Chicken Recipe: A French Classic

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Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken. 

And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.

What makes this so good?

Basting the chicken with a butter and goose/duck fat mixture gives you an incredibly crispy skin.

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Ingredients:

1 – Whole Chicken

Carrots, cut into chunks

Celery, cut into chunks

Baby Potatoes or Potatoes, cut into chunks.

4-5 cloves Garlic

Butter

Duck or Goose Fat

1- Lemon, quartered

Fresh Thyme or Tarragon

1 – cup Chicken Stock or Wine

Preparation:

I use a cast iron Dutch oven and cut up, celery, carrots, onions, garlic and baby potatoes and put them in the bottom of the pan. 

Brush the chicken all over with the butter and duck/goose fat mixture and then season generously with salt and black pepper. Stuff with a quartered lemon, fresh rosemary or tarragon and whole garlic cloves. 

Place the chicken on top the the vegetables and pour the chicken stock or wine in the bottom of the pan. 

Into a preheated 425F oven uncovered for approximately 1.5 hours. Optionally, you can cover for the first 30-45 minutes and then remove the cover to brown. 

Remove the chicken from the oven and allow it to rest loosely tented under foil for 10 minutes. Serve with the vegetables.

Simple Roasted Chicken Recipe: A French Classic

Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken. 
And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Whole Chicken
  • Carrots cut into chunks
  • Celery cut into chunks
  • Baby Potatoes or Potatoes cut into chunks.
  • 4-5 cloves Garlic
  • Butter
  • Duck or Goose Fat
  • 1- Lemon quartered
  • Fresh Thyme or Tarragon
  • 1 cup Chicken Stock or Wine

Equipment

  • Dutch Oven

Method
 

  1. I use a cast iron Dutch oven and cut up, celery, carrots, onions, garlic and baby potatoes and put them in the bottom of the pan.
  2. Brush the chicken all over with the butter and duck/goose fat mixture and then season generously with salt and black pepper. Stuff with a quartered lemon, fresh rosemary or tarragon and whole garlic cloves. Place the chicken on top the the vegetables and pour the chicken stock or wine in the bottom of the pan.
  3. Into a preheated 425F oven uncovered for approximately 1.5 hours. Optionally, you can cover for the first 30-45 minutes and then remove the cover to brown.
  4. Remove the chicken from the oven and allow it to rest loosely tented under foil for 10 minutes. Serve with the vegetables.

Notes

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