Poulet Rôti aux Herbes

Instructions

1. Step 1

   Heat the oven to 220°C. Pat the chicken dry inside and out, then place it on a clean cutting board.

   Ingredients used: 1.0 piece Chicken

   Cookware: cutting board

2. Step 2

   Mix the softened butter, olive oil, garlic, thyme, rosemary, parsley, salt, and black pepper into a uniform herb paste.

   Ingredients used: 12.0 gr Fine Salt, 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 8.0 gr Parsley, 4.0 gr Rosemary, 4.0 gr Thyme, 60.0 gr Unsalted Butter

   Cookware: mixing bowl

3. Step 3

   Spread the onion quarters across the roasting pan and pour in the chicken stock.

   Ingredients used: 120.0 ml Chicken Stock, 2.0 piece Yellow Onion

   Cookware: Chef Knife, cutting board, roasting pan

4. Step 4

   Set the chicken breast-side up over the onions. Rub the herb paste over the skin and beneath the breast skin where accessible, place the lemon halves in the cavity, and tie the legs together loosely.

   Ingredients used: 1.0 piece Lemon

   Cookware: Kitchen twine, roasting pan

5. Step 5

   Roast at 220°C for 20 minutes.

   Timer: 20 min (fixed)

   Cookware: roasting pan

6. Step 6

   Reduce the oven to 190°C and continue roasting until the thickest parts of both the breast and thigh reach 74°C, about 50–60 minutes.

   Timer: 55 min (fixed)

   Cookware: meat thermometer, roasting pan

7. Step 7

   Transfer the chicken to a carving board and rest it for 15 minutes before removing the twine.

   Timer: 15 min (fixed)

   Cookware: carving board, Kitchen twine

8. Step 8

   Carve the chicken and serve it with the roasted onions and pan juices.

   Cookware: carving board, Chef Knife, roasting pan