This is one of my favourite ways to cook roast chicken (poulet rôti) – with Provençal herb and garlic flavours and butter, cooked in a pot rather than a tray. The chicken stays wonderfully juicy and the potatoes underneath soak up all the butter and juices. Très délicieux! Let’s go!
Nagi's Notes
I love a good roast chicken. It’s just proper home cooking at its best, don’t you think? And this French flavoured one hits high on the roast chicken deliciousness scale!! The chicken is ridiculously juicy, but those potatoes soaking up all the garlicky, herby juices – outrageously good! I was very happy taking home leftovers almost every night this week. 🙂
Poulet Rôti – French Roast Chicken
All over France, roast chicken is a Sunday lunch staple. My mum made it regularly when I was growing up, keeping it simple just using only olive oil and salt. This Poulet Rôti (POO-lay roe-TEE) French Roast Chicken I’m sharing today is made with Provençal flavours that I love – garlic, herbes de Provence, butter and olive oil. It takes me straight to warm, sunlit days and that unmistakable smell of fresh herbs on the air – you know, ça sent bon les herbes, very Provence, like you are there already.
In today’s recipe, the chicken is roasted on top of potatoes in a cast-iron pot rather than using a tray. The pot provides excellent heat distribution and protects the chicken from drying out so it’s more forgiving than tray-roasting – you will be surprised how juicy the chicken is.
Ingredients
The key ingredient and flavour in this roast chicken is a simple mix of dried herbs known as Herbes de Provence. You can buy it in some speciality stores but it’s really easy to make – you only need thyme, rosemary, oregano and marjoram (or savory if you can find it)..
Chicken – A free-range organic chicken is my preferred choice here. Better flavour and texture. In the recipe I use a 1.8 kg (4 lb) chicken, but if your chicken is a little bit smaller or larger, that’s fine. If it’s larger than 2 kg (4.4 lb), make sure your pot is big enough to welcome the big bird!
Butter – This is mixed with the Herbs de Provence and garlic then spread under the skin which flavours the flesh, keeps it juicy and melts down into a sauce that the potatoes cook. Who knew butter could multi-task so much?
Herbes de Provence – This is the ingredient that makes this Provencal. As mentioned above, you can make it yourself (it’s just thyme, oregano, rosemary and marjoram or savory) though you can sometimes find it at specialty stores. Of course, if you’re lucky enough to be in France right now, you will find it anywhere!
Garlic – Another ingredient well used in Provencal cuisine. I mix some into the butter that is put under the chicken skin and we also use whole cloves which slowly confit in the butter with the potatoes.
Fresh thyme (optional) – A typical aromatic herb from the South of France. I stuff a few sprigs inside the chicken as a little extra Provencal flavour but it’s totally optional.
Extra virgin olive oil – For rubbing the chicken which helps it brown and to season the potatoes.
Potatoes – Although you can use any potato for a roast chicken, it’s best to use starchy potatoes like brushed Sebago (US: Russet/UK: Maris Piper). These soak up the butter and all the juices from the chicken better than waxy types of potato. But, as we’re cooking them for a good 70 minutes, you could use any potato and they will still be very good.
How to make Poulet Rôti – French Roast Chicken
This is an easy recipe that anyone can make. Make sure you don’t skip the resting part at the end – standing it upright so the juices settle in the breast makes such a difference. One small step for home cooks, one giant leap for roast chickens!
Preheat pot – Put the pot in the oven while it is heating up. Making the pot hot gives the potatoes and chicken a bit of head start with the cooking. But don’t worry if you forget to do this – Nagi forgot, and her chicken came out perfectly!
Make herb butter – In a small bowl, mix the herb butter ingredients together until combined. Set aside for later.
Pat dry the chicken completely using paper towels (skin and inside the cavity).
Loosen the skin – From the tail end, gently slide an upside down spoon (or your fingers) between the skin and the breast meat using slow sweeping motions to break the membrane connecting them (be careful not to tear the skin, take your time, I guarantee you this chicken is not going anywhere 😅). After the breasts, use the same technique for the thighs and drumsticks.
Butter under the skin – I find it easier to start with the breast, spoon 2/3 of the butter directly onto the meat under the skin and gently flatten with your hands to spread it all over evenly. Then divide the remaining butter between the two legs and spread it the same way.
Season and finish – Season inside the cavity with 1/4 tsp salt, Herbs de Provence and thyme sprigs. Tie the drumsticks tightly together. Rub the whole chicken with olive oil and season the outside evenly with the remaining salt. Tuck the wings under and set aside on the counter.
Prepare potatoes – Place potatoes, garlic cloves, salt, pepper and olive oil in a bowl and mix until the potatoes are well coated.
Roast covered – Put the potatoes into the hot cast-iron pot so they cover the bottom, place the chicken on top, cover loosely with a sheet of foil and roast in the oven for 30 minutes. We cover with foil to trap some moisture and stop the chicken colouring too quickly while still allowing heat to circulate, a lid would trap too much steam, restrain roasting, and often won’t fit over the chicken anyway.
Baste and continue roasting – Remove the foil and baste the chicken with the juices (I use a baster but a spoon works fine). return to the oven uncovered for 40 minutes basting twice more until the internal temperature at the thigh joint reaches 72°C / 162°F.
Rest upright – This is an important step, don’t skip it! Lift and rest the chicken on its side leaning against the pot, legs up, breast side down and rest for 15 minutes. This will allow the juices to settle in the breasts which makes it juicier. Baste once more because you can’t have enough basting!
Then it is ready to serve. Carve the chicken like in the video and don’t forget the oysters, the small, very tender pieces of meat on the back near the thigh. There are only two, and they are the best bites. Easy to miss, so don’t forget them! Serve with the potatoes, all the pan juices and a sprinkle of fresh thyme leaves.
How to serve Poulet Rôti – French Roast Chicken
Plenty of starch here so serve this with fresh greeneries like a garden salad, a green beans salad or just a side of simple vegetables like steamed broccoli with a drizzle of olive oil. And don’t forget some crusty bread on the side for mopping up all that delicious sauce!
At the end of the day, this is really just a basic pot roasted chicken with a sprinkle of France. But actually, I cooked a version of this for diners when I was working in Manhattan at a French restaurant owned by a Michelin-starred chef. I think it’s a dish that proves just how special simple food can be. I hope you enjoy it too! Bon appétit! – JB
FAQ – French Roast Chicken
You can get the chicken ready (with the butter) a few hours ahead and keep it in the fridge but make sure to pull it out of the fridge 1 hour before cooking to bring it to room temperature. For the rest, I would recommend to cook it so it’s just ready for dinner to get the crispiest skin and juiciest meat.
Don’t worry too much, just patch it as best you can. It won’t affect the flavour, only the look slightly.
No problem, use what you have. Even just thyme or rosemary works well. You will still get amazing flavours.
Cast iron is best for its heat retention but any other pot will do the job as long as it’s heavy based.
Gravity is working for us here! It lets the juices settle into the breast, keeping it extra juicy. Small step, big difference!
Watch How To Make It
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Poulet Rôti – French Roast Chicken
Ingredients
- 1.8kg / 4lb whole chicken (Note 1)
- 1 1/2 tsp herbes de Provence , buy or make your own (Note 2)
- 3 thyme sprigs , optional
- 3/4 tsp cooking salt / kosher salt , halve for table salt, +50% for flakes
- 1 tbsp extra virgin olive oil
Herbs Butter
- 100g / 1 stick unsalted butter , softened
- 2 garlic cloves , finely grated
- 3 tsp herbes de Provence (Note 2)
- 1 tsp cooking salt / kosher salt , halve for table salt, +50% for flakes
Potatoes
- 750g / 1.65lb starchy potatoes , peeled, cut into 2 cm/0.8" cubes (Aus: Sebga – the dirt brush ones, US: Russet, UK: Maris Piper – Note 3)
- 8 garlic cloves , whole, unpeeled
- 3/4 tsp cooking salt / kosher salt , halve for table salt, +50% for flakes
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil
Instructions
ABBREVIATED RECIPE
- Spread Herb Butter under chicken skin. Rub chicken with oil, salt inside and skin. Roast on potatoes and garlic – covered 30 minutes at 210°C / 410°F (190°C fan-forced), then 40 minutes uncovered, basting 3 times, or until the internal temperature reaches 72°C. Rest upright 15 minutes.
FULL RECIPE
- Preheat oven to 210°C / 410°F (190°C fan-forced). Place a 28cm cast-iron pot (no lid) in the oven to heat up.
- Bring chicken to room temp – Remove the chicken from the fridge and its packaging. Place it on a plate and let it sit on the counter while you prepare everything else. (Note 4)
- Make herb butter – In a small bowl, mix the softened butter with herbes de Provence, salt and finely grated garlic until well combined. Set aside.
Prepare Chicken and Potatoes
- Pat the chicken completely dry with paper towels, including the skin and inside the cavity.
- Loosen the skin – From the tail end, gently slide an upside down spoon (not too large, dessert size is ideal for this) between the skin and the breast meat using slow sweeping motions to break membrane connecting them. After the breasts, use the same technique for the thighs and drumsticks. (Note 5)
- Add butter under the skin – Start with the breast, spoon 2/3 of the butter directly onto the meat under the skin and gently press on the outside of the skin with your hands to flatten and spread it all over evenly. Then divide the remaining butter between the two legs and spread it the same way. (Note 6)
- Season and finish the chicken – Season inside the cavity with 1/4 tsp salt, Herbs de Provence and thyme sprigs. Tie the drumsticks tightly together. Rub the whole chicken with olive oil and season the outside evenly with the remaining salt. Tuck the wings under and set aside on the counter.
- Prepare potatoes – Place potatoes, whole garlic cloves, salt, pepper and olive oil in a mixing bowl. Toss well to coat, then set aside.
Roast Chicken
- Roast covered – Carefully remove the hot pot from the oven. Place the potatoes at the bottom, then place the chicken on top. Cover loosely with foil and roast for 30 minutes. (Note 7)
- Baste and continue roasting – Remove the pot from the oven and take off the foil. Baste the chicken with the juices in the pot, moving the potatoes aside if needed to access the liquid (a spoon works fine, though a baster is perfect for this). Return to the oven and roast uncovered for 40 minutes, basting twice more until the internal temperature at the thigh joint reaches 72°C / 162°F (if slightly over, don’t stress, this one is very forgiving). (Note 8)
- Rest (very important!) – Lift and rest the chicken on its side in the pot, legs up, breast side down. Baste once more with the juices, then rest for 15 minutes. (Note 9)
- Serve – Carve the chicken (See video. Don't forget the oysters, the small, very tender pieces of meat on the back near the thigh. There are only two, and they are the best bites. Easy to miss, so don’t forget them!) and serve with the potatoes, all the pan juices and a sprinkle of fresh thyme leaves. Enjoy! (Note 10)
Recipe Notes:
Nutrition Information:
In Memory Of Dozer
As Nagi said, it was Dozer’s birthday last weekend. It reminded me of that time when we celebrated his birthday a few year ago. Party hat on, not entirely impressed and me doing my best to keep him still for a photo. Happy belated birthday my dear friend!
I can just imagine how excited he would’ve been about this roast chicken recipe. Knowing his love for anything roast chicken, there’s no chance he would’ve missed the testings. I can imagine him sniffing around and barking until he finally gets his well-deserved share. 😅
Delish, the chicken was so moist. I don’t own a cast iron pot, so I used an ordinary casserole pot, worked perfectly.
Certainly be carful with the hot pot when adding the chicken and basting. I may have burnt myself (so clumsy)!
I hope the burn isn’t too bad! Thank you for making it Megan!
Wow we loved this. I saidbto my family we may be getting this dinner for a month of Sundays. They were happy with this. Thank you 💜
Yay!!! Lucky family 🙂 Thanks Sharon!
This was fabulous. My chicken was 5.6 lbs abd took about 30 minutes longer. Herbes de Provence and chicken go perfect together. Thank you so much.
Thank you Janet! 🙂
Tsk, tsk, JB, tu sais bien qu’il y’a des fleur de lavande et que la sarriette c’est pas optionnel dans les herbes de Provence. Ça sera quand même très bon sans, mais ça ne sera plus des herbes de Provence.
Je ne savais pas que le sot-l’y-laisse s’appelait oysters en anglais. Makes sense, la forme s’y prête.
Il a l’air bien gourmand ton poulet rôti. Et aussi les petites patates en dessous ! Miam ! 😋
I have made a few of your recipes although not this one yet. My reason for writing is just learning of Dozer’s recent passing. I have had many stray and other rescue dogs over my entire 74 years. I know the pleasure that they bring as well as the sorrow and silence they leave upon their death. My sincere condolences for your great loss.
Hi Stephen, thank you so much for your message and for taking the time to write. It really means a lot. 🙂
Instead of aluminum foil can the cast iron lid be placed askew or would that steam the chicken or make the pot too heavy?
Hi Kory, a lid (even slightly askew) won’t let enough heat circulate during the 70 minutes of cooking. You are right, it tends to trap steam rather than give you that roasting effect, so foil is the better option here. 🙂
Right, I made this yesterday evening. And what can I say: not a scrap left. All four of my kids actually loved it! Even the potatoes! I added a few carrots and I think if I wanted to go low-carb I might take Cauliflower instead of potatoes, but perhaps it would be better to add the Cauliflower only after the first basting. This is incredible!
Thank you for your kind feedback Martina, I really appreciate it! ♥️
Deliciously moist and tasty, whats not to like
Perfect! Thank you Alex!
Just to confirm, we are cooking at 410 Fahrenheit in total 70 minutes? Is that seriously enough time to cook an entire bird in the oven?
Hi Rumana, yes we did many tests and it worked every time following this method with a 1.8kg chicken. 🙂
Delicious! Took my husband back to time spent in Menton. Thank you.
Thank you Debra! I’m glad it was a hit!
My first ever attempt at roast chicken and possibly the best tatties (potatoes) ever!
Awesome to hear! Thanks Katie!
OMG delicious I also put carrots and pumpkin under chicken , they needed a little extra in the oven , chicken is so good, the buttery herb mix delicious
Thank you for the great feedback Tania!
I made this tonight for dinner, the dish was loved by everyone. I did use the Herb de Provence’s from the recipe.
The buttery sauce was as my husband put it “that was yum”
Thank you Tania!
Poulet rôti…. So deliciously good 😋👍!!
I am not very good at putting butter under the thighs skin (cracks often happens there 😅) but ok for the breasts. I always roast chickens in an old cast-iron pot : more juicy indeed and… less mess !! I add sliced onions to the potatoes …
Roast chickens make all Sundays brighter, don’t they 😉!!
Hi Adeline, love the cast-iron pot and onions, and yes, roast chicken makes Sundays better 🙂
I do not have cast iron pots – too heavy for me. Can I use an ordinary casserole dish and if so are there any adjustments I need to make.
Cheers
Susie
Hi Susie, any oven safe and heavy based casserole will work here. No adjustments needed.
Do you need to peel the garlic before eating? I know the skin is edible, is it still tough after being cooked like this? I’m excited to try the recipe!
The recipe says whole and unpeeled
Yes it does, and I was asking if it needed to be peeled after cooking before eating, or if cooking this way keeps the skin from being tough
Hi Jennifer, you can keep them unpeeled. The skin protect them from the heat as they slow-cook in the butter. I wouldn’t recommend eating the skin. I hope that helps 🙂
Im so looking forward to making this! I love a good roast chicken.
JB, maybe a French onion soup at some stage? I’ve always wanted to make one but recipes look complicated. Anyway thank you for all your delicious recipes 🙏👏
I too was going to ask JB for a French onion soup recipe 😃
Hi Vicki, Nagi already has a recipe 🙂 French Onion Soup
Hi JB,
Thank you for your Roast chook recipe
It seems good. I will try it.
My comment relates to Dozer.
Could I please request that the Dozer link is shared st the top (like before) not the end. You see, I always read the Dozer section before the recipe. I am grieving too. Please do not make Dozer an afterthought ( my perception)
With love, Melanie
The page still has the Dozer icon in its original place , I haven’t seen any changes in relation to the way the page is set out ….
Hi Melanie, thank you for your message. Just to reassure you, we haven’t changed a thing with the Dozer section, it’s still there, and just as important to us as it’s always been. 🙂
I never really preferred home roast chicken over the rotisserie chicken you buy at the shops but I reckon this will give me that special taste that regular roasting won’t it certainly,sounds tasty and I have all the herbs on hand so im going to give it a try. Thanks JB for a more interesting french twist on a roast dinnerxx
Thank you for your lovely comment Ailsa, I hope you get to cook it soon 🙂
Hi JB
Made this tonight, nothing other than ‘Delicious’, loving your recipes. Nagi & you certainly make a great team. I’ve always shyed away from French cooking as I’ve always thought it too complicated & too many fancy ingredients, but……. You have inspired me so much & your recipes have been easy to follow & as Nagi would say, ‘most ingredients you probably already have in your pantry’ just like the ‘Herbes de Provence’ which you can make yourself (which I did). Many thanks JB & do keep on posting your pics of Dozer.
Hi Carol, That’s so lovely to read, thank you. I’m really glad you gave it a go and enjoyed it. That’s exactly what I’m trying to show: French cooking doesn’t have to be complicated or fancy. And I’ll definitely keep sharing a few Dozer moments along the way ❤️