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
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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. 😅
Wow I remember this delicious roast chicken for Sunday dinner my grandmother use to cook. This photo of the chicken brings back great memories of her and I can’t wait to cook it myself, on Sunday of course!
Grandma’s roast chicken, such a classic! I hope it goes well 🙂
Thanks JB! A great, tasty recipe. The part about Dozer is so sweet. <3
Oh am I excited to try this! Nagi’s roast chicken is my go-to recipe and I’m sure this one will be as much of a keeper!
Thanks Joe!! 🙂
This recipe looks amazing, a different twist on the roast I make so I’m excited to try it. Has anyone added carrots in with the potatoes? Just wondering if adding them in works or best off making them separately.
What an inviting meal! I can almost taste it just looking at the photo! Dozer definitely would have loved it!!
Thank you Barb! Yes you know he would have!
This sounds amazing! Just a caveat for those in the USA: if you buy Herbes de Provence in a grocery store *read the label* as most here contains lavender in addition to the herbs listed in the recipe. We don’t traditionally associate lavender with food here, so your unsuspecting guests will think you washed your chicken with Grandma’s bath soap. I’d suggest using the base herbs the Chef lists rather than buying a blend!
Hi Mary, thank you for telling us, I wasn’t aware of it. I agree with you, making your own blend with the core herbs is the safest way.
Not a comment, but a question: What if don’t want to use dairy products with this chicken recipe? Can one use olive oil or butter substitutes?
Thanks JB! I always thought French cooking would be so “fussy” but it’s divine and easy!! Thanks to you
I have used nuttelex (dairy free) and it was really good.
It seems to me that roasting this chicken for almost 1 ½ hours at 400ºF would overcook it by a LOT. I roast mine at 350ºF and it takes less than 1 ½ hours to reach the proper temperature.
Note: 30 mins covered and 40 mins uncovered… total mins 70 or 1 hour 10 mins. Should probably check thigh temp around 55 to 60 mins for small chicken.
Hi Brigid, thank you for leaving a comment. Do you roast your chicken in a tray? If so, that’s a key difference, mine is cooked in a pot, which traps moisture and protects the chicken, so it can handle a higher temperature without drying out.
Délicieux JB, merci beaucoup! Doubled up on the herbs as they were fresh from the garden and think will add leek to the potatoes next time. Dozer ❤️ as always
This sounds and looks absolutely delicious. I can’t wait to try it!
Thank you Christy ♥️
Still love all of your recipes Nagi but have to admit to enjoying JB’s recipes as well being an unapologetic absolute Francophile.
Thank you to you both and of course, shared your grief with the loss of your beloved friend Dozer. He will always be part of your life and so pleased that you share your memories with all of us!
And I love hearing that Shirley!!! And thank you for your kind words about Dozer – N xx
That is so kind of you to say Shirley, thank you!
This looks fantastic. I love the French herbs and spices and flavours! I wonder if this would work with a couple of Marylands? I don’t have a big enough pot for a whole chicken, but my Staub can handle Marylands. And happy birthday to dear Dozer. He is missed, yes indeed.
Hi Judith, we already have a recipe for it 🙂 Herb & Garlic Chicken Marylands
Looks great, I will make this on Sunday!
I got a tip years ago which has become standard practise in our house. Whether we roast a chicken in an oven, an airfryer, or rotisserie, I always put an onion inside the chicken. It makes a huge difference in keeping the chicken juicy and not dry.
I know of poutlet roti from possibly the dumbest way possible, the comedy “Are You Being Served?” had it for dinner during Mr Granger’s farewell dinner.
Gorgeous & only one dirty dish, love it. Beautiful picture of the birthday boy. Well loved in life & still
Thank you Joan ♥️
Weekend cooking sorted. Thanks Chef JB.
My pleasure Danika!
Can you use fresh herbs rather than dried?
Hi Kerrie, yes you can 🙂
Hi and thank you JB. It sounds so delicious and I cannot wait to make it. Nothing smells more appetizing than roast chicken. Good weekend to you JB.
Thank you Sabrina, I hope you get to try it soon! Have a good weekend as well!
The recipes states the weight of the chicken as 1.8kg (2lb). That should be (4lb) approx. Just wanting to be helpful, not picky.
Thank you for your help Patrick and sorry for the typo! I’ve updated the post 🙂
Yes thanks JB! I have the confidence to make Roast Chicken for Christmas Day. Can’t Wait!!
PS. Made your Banana Bread. It’s Amazing!! My mum is like Nagi and is not a fan of Banana Bread or Cake but loves this.
Plus putting it in the Royal Adelaide Show can’t wait!
Keep up the amazing work! Both of you 😊
Still a long way to go before Christmas, don’t wait that long to make it! And OMG I hope you do well at the show, please keep us updated!