Roast Chicken Parisian
A simple, savory, juicy roast chicken, Paris style. Garlic, Herbs, lemon, butter AND olive oil with a touch of truffle oil to make it extra decadent, this is the best Poulet Rôti du Dimanche. Served with potatoes that are roasted along with the chicken this is a perfect Sunday dinner.
Servings: 4
Calories: 550kcal
Ingredients
- 4-5 lbs organic whole chicken
- 3 tbsp butter chopped into small squares
- 2 tbsp Herbs de Provence or Sunny Paris
- 5 cloves garlic peeled, minced
- 1 tbsp extra virgin olive oil plus extra for drizzling on the potatoes
- 1 tbsp truffle oil
- 4 celery stalks to place under the chicken
- ½ lemon
- 7 baby gold potatoes scrubbed
- tsp sea salt plus extra for seasoning
Instructions
- Preheat oven to 400°℉.
- Combine butter, 1 tbsp herbs, garlic, olive oil and a dash of salt in small bowl and mix with a fork to combine.
- Place chicken, breast side up, in roasting pan or dish on top of celery stalks. Tuck wings under. Slide fingers under skin on breast and legs to make pockets and evenly distribute the butter herb mixture under the skin, add some to inside the bird cavity too along with the lemon half.Tie the ends of the legs together with kitchen twine. Add potatoes to pan with chicken. Drizzle olive oil over the potatoes and remaining 1 tbsp herbs. Drizzle top of chicken with truffle oil. Sprinkle some sea salt over chicken and potatoes.
- Place in oven and bake for 1 hour 20 minutes - to 1 hour 40 minutes, approximately 20 minutes per pound. Baste chicken with juices halfway through. Remove chicken from oven when temperature registers 165°℉. Let rest 15 minutes. Carve and enjoy.
Notes
The Herbs de Provence from Penzey's would be perfect for this. Their Sunny Paris would be excellent also.
Per serving:
Calories: 550 Protein: 42g Carbs: 17g Fat: 34g