Entree: France – Poulet rôti (Roast chicken)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, approx. 4 lb (1.8 kg) total
- 1 lb (454 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 8 oz (225 g) celery stalks, trimmed and cut into 2-inch (5 cm) pieces

Instructions

1. Preheat oven to 425°F (220°C). Remove any giblets from the chicken cavity and pat the skin dry with paper towels.
2. Arrange the carrots and celery in a single layer in a roasting pan large enough to hold the chicken; set the chicken breast-side up on top of the vegetables so they form a rack under the bird.
3. Place the pan in the preheated oven and roast uncovered for about 1 hour to 1 hour 20 minutes, until the chicken's thickest part (inner thigh) reaches 165°F (74°C) and juices run clear. Every 20–30 minutes, tilt the pan slightly and spoon pan juices over the chicken to baste if juices collect.
4. When cooked, transfer the chicken to a carving board and let rest 10–15 minutes so the juices redistribute. Stir the roasted carrots and celery in the pan to coat with accumulated juices.
5. Carve the chicken and serve pieces with the roasted carrots and celery. Adjust portioning so each serving includes chicken and vegetables.