Julia Child's Roast Chicken

Experience the timeless elegance of *Julia Child's Roast Chicken*, a classic recipe that delivers unparalleled flavor and perfection every time. This beloved dish features a succulent whole chicken, seasoned inside and out with butter, salt, pepper, lemon, garlic, and fresh thyme, ensuring every bite is infused with aromatic goodness. Roasted to golden perfection atop a bed of onions, carrots, and celery, the chicken is basted with a luxurious blend of chicken broth and dry white wine, creating deeply flavorful pan juices. The recipe also includes a simple yet decadent pan sauce to elevate your dining experience. Perfectly roasted in just over 90 minutes, this show-stopping meal is ideal for cozy family dinners or impressive entertaining. Master the art of French-inspired cooking with this iconic recipe that strikes the perfect balance between simplicity and sophistication. Keywords: Julia Child roast chicken, classic roast chicken recipe, roasted chicken with pan sauce, French-inspired poultry recipe, elegant dinner ideas.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pounds Whole chicken
• 3 tablespoons Unsalted butter
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 1 whole Lemon
• 4 sprigs Fresh thyme sprigs
• 4 cloves Garlic
• 1 tablespoon Olive oil
• 1 medium Yellow onion
• 2 medium Carrots
• 2 medium Celery stalks
• 1 cup Chicken broth
• 0.5 cup Dry white wine
• 1 tablespoon All-purpose flour
• 2 tablespoons Water

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and remove any giblets from the cavity.

Step 3

Season the cavity of the chicken with 0.5 teaspoons of salt and 0.25 teaspoons of pepper. Stuff the cavity with the lemon (halved), thyme sprigs, and garlic cloves.

Step 4

Rub the exterior of the chicken with the butter, ensuring it is evenly coated, then season with the remaining salt and pepper.

Step 5

Truss the chicken by tying its legs together with kitchen twine and tucking its wings under its body for even roasting.

Step 6

Chop the onion, carrots, and celery into large chunks and scatter them in the bottom of a roasting pan. Place the chicken on a roasting rack set above the vegetables.

Step 7

Drizzle the olive oil over the vegetables and pour in the chicken broth and white wine.

Step 8

Roast the chicken in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C). Baste the chicken with the pan juices every 20 minutes.

Step 9

Continue roasting for 75 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part of the thigh.

Step 10

Remove the chicken from the oven and let it rest for 15 minutes on a cutting board before carving.

Step 11

While the chicken rests, make the pan sauce. Strain the pan juices into a small saucepan over medium heat. Skim off excess fat.

Step 12

In a small bowl, mix the flour and water to create a smooth slurry, then whisk it into the pan juices. Bring to a simmer and cook until thickened, about 3–5 minutes.

Step 13

Serve the carved chicken alongside roasted vegetables and drizzle with the pan sauce. Enjoy!

Nutrition Facts

Serving size	(2668.9g)

Amount per serving	% Daily Value*
Calories	983.3

Total Fat 65.6g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 1.5g
Cholesterol 229.1mg	0%
Sodium 3238.7mg	0%
Total Carbohydrate 45.4g	0%
Dietary Fiber 9.8g	0%
Total Sugars 15.6g
Protein 43.8g	0%

Vitamin D 0IU	0%
Calcium 215.3mg	0%
Iron 4.9mg	0%
Potassium 1661.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 18.5%

Carbs: 19.2%