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Le Chaudron recipe
Poulet rôti classique
Classic roast chicken with garlic and herb butter
⏱ 90 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range Label Rouge chicken, 1.8 kg / 4 lb
80 g (3 oz)softened unsalted butter
6 clovesgarlic
2lemons
1bunch of fresh thyme
1bunch of fresh rosemary
4 sprigsfresh sage
3 tbspextra-virgin olive oil
200 ml (¾ cup)dry white wine
200 ml (¾ cup)chicken stock
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 free-range Label Rouge chicken, 1.8 kg / 4 lb
- 80 g (3 oz) softened unsalted butter
- 6 cloves garlic
- 2 lemons
- 1 bunch of fresh thyme
- 1 bunch of fresh rosemary
- 4 sprigs fresh sage
- 3 tbsp extra-virgin olive oil
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) chicken stock
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the chicken out of the fridge 1 hour before cooking to come to room temperature — it cooks more evenly and doesn’t dry out in the hot oven.
- Preheat the oven to 200 °C (400 °F) fan. In a bowl, mix the soft unsalted butter with 3 crushed garlic cloves, the grated zest of 1 lemon, 1 tbsp of thyme leaves, salt and pepper to make a compound butter.
- Gently slide your fingers between the skin and the meat, starting at the neck, to loosen the skin without tearing it. This lets the butter season the meat directly.
- Spread the butter evenly under the skin, massaging from the outside to cover the breasts and thighs. It keeps the chicken juicy, even the breast meat.
- Season the cavity generously and fill it with 1 quartered lemon, the remaining unpeeled garlic cloves, the thyme, rosemary and sage. Tie the legs with string.
- Rub the outside with the extra-virgin olive oil and season all over with fleur de sel and freshly ground pepper. Set the chicken breast-side up in the large roasting pan with 100 ml (½ cup) of water in the bottom so it doesn’t stick.
- Roast for 1 hour 15 minutes at 200 °C (400 °F), basting every 15 minutes. The chicken is done when a thermometer in the thigh reads 75 °C (165 °F) and the juices run clear.
- Let the chicken rest for 15 minutes under foil so the juices settle. Deglaze the pan with the white wine and stock and reduce for 5 minutes to make the gravy.
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