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Poulet Rôti with Herbs de Provence and Roasted Vegetables inspired by The Hungry I
Inspired by The Hungry I

Poulet Rôti with Herbs de Provence and Roasted Vegetables

Main Course
This classic French roast chicken features a golden, crispy skin infused with aromatic herbs de Provence. The simple preparation allows the quality of the chicken to shine while the slow roasting method ensures moist, tender meat. Nestled alongside seasonal vegetables that roast in the flavorful drippings, this one-pan dinner epitomizes rustic French cooking at its finest.
Prep Time 30 mins
Cook Time 75 mins
Total Time 105 mins
Servings 4

Ingredients

  • 1 whole Whole chicken (4-5 lbs, giblets removed)
  • 4 tbsp Unsalted butter (Softened)
  • 2 tbsp Herbs de Provence
  • 6 cloves Garlic (4 minced, 2 whole)
  • 1 whole Lemon
  • 4 sprigs Fresh thyme
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 2 tbsp Olive oil
  • 1 lb Baby potatoes (Halved or quartered depending on size)
  • 4 medium Carrots (Peeled and cut into 2-inch pieces)
  • 2 medium Parsnips (Peeled and cut into 2-inch pieces)
  • 4 whole Large shallots (Peeled and halved)
  • 1/2 cup Dry white wine (Such as Sauvignon Blanc)
  • 1/2 cup Chicken stock
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Large roasting pan
  • Kitchen twine
  • Paper towels
  • Meat thermometer
  • Cutting board
  • Small bowl for mixing butter compound
  • Carving knife and fork

Chef's Tip

For perfectly crisp skin, thoroughly pat the chicken dry with paper towels before seasoning and let it sit uncovered in the refrigerator for a few hours or overnight. This dries out the skin, which helps it crisp during roasting.

Instructions

  1. Preheat oven to 425°F (220°C) with rack in lower third position.
  2. Pat chicken completely dry with paper towels, inside and out.
  3. In a small bowl, mix softened butter with 1 tablespoon herbs de Provence, minced garlic, 1 teaspoon lemon zest, 2 teaspoons kosher salt, and 1/2 teaspoon pepper until well combined.
  4. Gently separate the chicken skin from the breast meat without tearing it. Spread half the butter mixture under the skin, directly on the breast meat.
  5. Rub the remaining butter mixture all over the outside of the chicken.
  6. Cut the zested lemon in half and place inside the chicken cavity along with whole garlic cloves and thyme sprigs.
  7. Tie the legs together with kitchen twine and tuck the wing tips under the body.
  8. In a large roasting pan, toss potatoes, carrots, parsnips, and shallots with olive oil, remaining herbs de Provence, salt, and pepper.
  9. Place chicken breast-side up on top of the vegetables.
  10. Roast for 30 minutes, then reduce oven temperature to 375°F (190°C).
  11. Continue roasting for about 45 minutes more, or until chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh and juices run clear.
  12. Transfer chicken to a cutting board and let rest for 15 minutes.
  13. If vegetables aren't tender yet, return them to the oven while the chicken rests.
  14. For the jus: Place roasting pan with drippings on stovetop over medium heat. Add wine and scrape up any browned bits.
  15. Add chicken stock and simmer until slightly reduced, about 5 minutes. Strain if desired.
  16. Carve chicken and arrange on a platter with the roasted vegetables.
  17. Drizzle with some of the jus and sprinkle with fresh parsley.

Plating

Arrange carved chicken pieces on a large platter surrounded by the colorful roasted vegetables. Drizzle lightly with the pan jus and sprinkle with fresh parsley. Serve additional jus in a small pitcher or gravy boat on the side.

Storage & Reheating

Leftover chicken and vegetables can be refrigerated for up to 3 days. Reheat covered in a 325°F (165°C) oven until warmed through. The chicken is also excellent cold for sandwiches or salads. Store the jus separately and reheat gently on the stovetop.

About This Recipe

This Poulet Rôti recipe is inspired by the classic French roasted chicken that was a signature at The Hungry I in Boston's Beacon Hill. The combination of herbs de Provence with butter creates an aromatic, golden bird that's complemented by vegetables roasted in the flavorful drippings. This dish embodies the rustic elegance of French bistro cooking adapted for the home.

How did it turn out?

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