Poulet Roti Au Beurre Butter Roasted Chicken
Elevate your roast chicken game with Poulet Rôti au Beurre, a classic French butter-roasted chicken recipe that’s as indulgent as it is aromatic. This recipe features a whole chicken slathered with a luxurious herb-infused butter, made with garlic, parsley, rosemary, and thyme, which is gently tucked under the skin for maximum flavor. Stuffed with zesty lemon and fresh herbs, the chicken roasts to golden perfection atop a robust medley of carrots, potatoes, and onions. Regular basting ensures juicy, tender meat, while the roasted vegetables soak up all the savory drippings for an effortlessly flavorful side. Ideal for family dinners or special occasions, this show-stopping dish is surprisingly easy to prepare and promises comfort with every bite. Your kitchen will be filled with the tantalizing aroma of this irresistible butter-roasted chicken masterpiece!
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Ingredients
- 1 piece (about 3-4 lbs) whole chicken
- 100 grams (softened) unsalted butter
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 tablespoons (chopped) parsley
- 6 cloves (minced) garlic
- 1 piece lemon
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 pieces (large, cut into chunks) carrots
- 4 pieces (medium, cut into chunks) potatoes
- 1 piece (large, quartered) onion
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Rinse the chicken under cold water and pat dry with paper towels. Remove any giblets from the cavity if included.
Step 3
In a small bowl, combine the softened butter, minced garlic, chopped parsley, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Mix until well combined.
Step 4
Carefully loosen the skin of the chicken by sliding your fingers between the skin and the meat, being careful not to tear it. Spread the herb butter mixture evenly underneath the skin, especially over the breast and thigh areas.
Step 5
Cut the lemon in half and insert both halves into the chicken’s cavity along with 2 sprigs of rosemary and 3 sprigs of thyme.
Step 6
Rub the chicken all over with olive oil and season the exterior generously with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 7
In a large roasting pan, place the carrot chunks, potato chunks, and quartered onion. Toss them with a drizzle of olive oil, salt, and pepper.
Step 8
Place the prepared chicken on top of the vegetables, breast-side up.
Step 9
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with its juices every 20 minutes to keep it moist.
Step 10
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring tender and juicy meat.
Step 11
Serve the butter-roasted chicken with the roasted vegetables, and garnish with any remaining parsley for a vibrant finishing touch. Enjoy!
Nutrition Facts
| Serving size | (2651.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2088.8 |
| Total Fat 126.8g | 0% |
| Saturated Fat 57.9g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 323.5mg | 0% |
| Sodium 1549.2mg | 0% |
| Total Carbohydrate 209.2g | 0% |
| Dietary Fiber 28.1g | 0% |
| Total Sugars 23.8g | |
| Protein 51.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 331.6mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 5628.6mg | 0% |
Source of Calories