French cuisine · Meat & Kebab

Herb Roast Chicken

Whole roast chicken with herb butter under the skin, roasted crisp and served in its own pan juices.

Ingredients · for 4 servings

• 1 chicken (approx. 1.4 kg)
• 80 g soft butter
• 2 sprigs thyme
• 1 sprig rosemary
• 3 cloves garlic
• 1 lemon
• 600 g waxy potatoes
• 150 ml chicken stock
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Take the chicken out of the fridge 30 min. before roasting, pat dry inside and out and preheat the oven to 200 °C top/bottom heat.
2. Finely chop the thyme and rosemary needles, grate one garlic clove and mix both with the soft butter, salt and pepper into an herb butter.
3. Carefully loosen the skin over the breast and legs with your fingers and spread the herb butter evenly underneath; place the halved lemon and remaining garlic cloves in the cavity.
4. Cut the potatoes into wedges, mix with the olive oil and salt and spread in a roasting pan, place the chicken breast-side up on top.
5. Roast in the oven for 70-80 min., pouring in the stock after 30 min. and basting the chicken with the pan juices every 20 min., until the skin is golden and crisp and the leg juices run clear.
6. Let the chicken rest for 10 min., carve and serve with the potatoes and the defatted pan juices.