Entree: Canada – Québec – Poulet rôti (roast chicken)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 4 tbsp (60 g) unsalted butter, softened
- 2 tsp (12 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (4 g) chopped fresh parsley
- 1 tbsp (4 g) chopped fresh thyme
- 2 sprigs fresh rosemary
- 6 cloves garlic, crushed
- 1 lemon, halved
- 3 medium carrots, cut into 2-inch (5 cm) pieces
- 1 lb (454 g) potatoes, cut into large chunks
- 1 large onion, quartered
- 1/2 cup (120 ml) dry white wine or chicken stock

Instructions

1. Preheat oven to 425°F (220°C). Combine butter, parsley, thyme, 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper; rub half under the skin of the breasts and the remainder over the skin.
2. Season the cavity with remaining salt and pepper; place lemon halves, rosemary sprigs, and a couple of crushed garlic cloves inside. Truss the legs and tuck wings under.
3. Toss carrots, potatoes, and onion with a little oil and place in a roasting pan; set the chicken on top breast-side up.
4. Roast at 425°F (220°C) for 15 minutes to set the skin, then lower oven to 375°F (190°C) and roast until the thigh reaches 165°F (74°C), about 45–60 more minutes for a 4 lb (1.8 kg) bird.
5. Remove chicken to a board and tent with foil; pour off pan drippings, deglaze the pan with white wine or stock over medium heat, scrape up browned bits to make a simple sauce. Rest the chicken 10–15 minutes before carving and serve with roasted vegetables and pan sauce.