The Traditional “Poulet Rôti du Dimanche”

Not a specific recipe, “Poulet rôti” simply refers to the classic Sunday roast chicken in France. The French absolutely love their Poulet Rôti du Dimanche! I rekindled with this Sunday tradition since moving back home, and can’t look back. We sometimes pick a ready-made rotisserie chicken from one of the stands of our marché (farmers’ market). But more often than not, we like to take the time to make our own, using this recipe – and it never disappoints.  A must for your repertoire !

Building French Flavors

This roast chicken utilizes simple ingredients that give it the true flavors of a French Poulet Rôti : butter (lots of it!), lemon, garlic and Herbs de Provence. 

First the chicken gets slathered with butter both inside and outside the skin. This gives the meat a moist, succulent texture and a rich taste, while making for crisp, brown skin as well. Next, the chicken is stuffed with lemon wedges and whole, unskinned garlic cloves. Keeping the lemon in big wedges (vs. slices) and garlic cloves whole (vs. unskinned and/or minced) ensures they flavor the chicken nicely from the inside, without being too overpowering. 

Lastly, the chicken is basted with garlic-infused butter (yes, more butter!) and Herbs de Provence. This typical mix of dried herbs often used in French cooking includes savory, marjoram, rosemary, thyme and oregano. Herbs de Provence mix can be found online, in specialty stores or bulk stores. But if you can’t find it, you can easily make your own mix at home. Use an equal amount of each dried herb and mix. Keep it in a sealed jar or in a tied up pouch, for months.

Also in French fashion, the chicken is cooked on a bed of root vegetables. 

There you have it – butter, lemon, garlic and herbs de Provence are my staple ingredients to build an authentic tasting French roast chicken. 

That said, beside quality ingredients, making a delicious French roast chicken relies on 3 key concepts :

• Trussing the chicken properly.
• Basting the chicken with lots of butter.
• Setting the right cooking time.

Here is a closer look at these 3 steps to master the classic “Poulet Rôti”. 

Trussing the Chicken for Even Cooking

Trussing means tying the chicken with twine into a compact bundle. By pressing the wings and legs close to the body, this ensures the bird will be evenly cooked from end to end. While it may sound somewhat unnecessary to do, I urge you to take the time to truss your chicken! This is a 5 minute-step that truly makes for a more succulent, well roasted chicken. 

For trussing, you simply need butcher twine. There are many resources online that explain how to truss a chicken. I personally recommend this video from Jacques Pepin, which is simple and straightforward. 

Basting the Chicken 

Basting is the process of covering the surface of the chicken (or turkey or any other roast) with a liquid, while it is roasting. The liquid can be melted butter, cooking juices or any type of sauce or marinade (ie. barbecue sauce, jam, etc). Basting is meant to keep the meat hydrated while it cooks, resulting in a moist and juicy chicken. This is particularly beneficial when roasting white meats – such as chicken or turkey- that tend to dry while cooking. 

For this recipe, the chicken gets basted with garlic-infused melted butter. This gives the chicken an incomparably moist, tender texture with a succulent taste. The butter also has the quality of making the skin of the chicken golden and crackly. 

How to Baste the Chicken? 

1. Melt the butter in a small saucepan. When melted,  let it infuse with the garlic for a few minutes. 
2. Prepare your tool: for basting, you can either use a turkey baster (relatively easy to find and cheap), a large cooking brush or simply a ladle. You also need to have a cooling rack ready on your counter and oven gloves for taking the chicken in and out of the oven as quickly as possible. 
3. Baste the chicken out of the oven. When ready, you do not want to baste the chicken directly into the oven, as the door will be open for too long and you will lose heat. Instead, open the oven, transfer the dish onto the cooling rack and close the oven door immediately. 
4. Act quickly. Use the baster, brush or ladle to apply a thin layer of melted butter over the meat, and transfer the chicken immediately back into the oven.
5. Basting should be done every 20 minutes until the chicken is fully cooked. 

How Long to Roast a Whole Chicken? 

Naturally, the cooking time for a whole chicken varies based on how big is your chicken. To figure out how long you should cook it, there is a simple rule: a whole chicken needs 20 minutes at 390° F/200°C per pound (1 pound/lbs=455gr) , plus an extra 20 minutes at the end. 

So if you are cooking a 2.75lbs (1.25kg) chicken, you will need 20 minutes x 2.75 = 55 minutes. Plus, add 20 extra minutes, so = 1 hour and 15 minutes. 

Another easy way to find if your chicken is cooked through is by using a meat thermometer. At the end of the cooking time, insert the meat thermometer into the thicker part of the thigh: the chicken is done if it hits 165°F. If the temperature is lower, continue roasting the chicken and check again 5 minutes later. 

After taking the chicken out of the oven, you should also let the chicken rest for at least 15 minutes, covered with foil, before serving it. This allows for the heat and juices to distribute evenly, which makes for tender meat. 

Any Leftovers? 

• In the refrigerator: store the leftover chicken pieces in an airtight container in the fridge for up to 4 days. Reheat the meat in the microwave or in the oven. 
• In the freezer: store the leftover chicken pieces (bone removed) in an airtight container and place it in the freezer for up to 3 months. To reheat, let the chicken thaw in the fridge overnight (at least 12 hours). Once completely thawed, heat it through in the oven. 

Cooking Notes and Substitutions: 

• Take the chicken out of the fridge at least 1 hour prior to cooking it, to allow it to get close to room temperature. 
• Salt the chicken at least 1 hour prior to cooking it, to allow the salt to penetrate the meat. 
• I like to season a whole chicken with 2 teaspoons of salt, not more. Some recipes call for more, but I find it too salty for my taste. If you are afraid 2 teaspoons won’t be enough to your taste, you can use up to 4 teaspoons. 
• Take the butter out of the fridge a few hours prior, so it is soft and at room temperature. 
• This recipe is tailored for a medium chicken (about 2.75lbs/1.25kg), but it is adaptable. Refer to the section above “How long to roast a whole chicken” for adjusting the cooking time. 
• Make sure you choose a baking dish large enough to host the whole chicken with the root vegetables around it. The edges of the dish should be at least 2-inches high. 
• Let it rest. Once cooked, let the chicken rest for at least 15 minutes. This ensures all the heat and juices get distributed evenly throughout the meat.

More Chicken recipes you may like: 

• Chicken and Mushroom Pie (Tourte)
• Classic French Coq Au Vin Rouge
• French Tarragon Chicken 
• Simple Chicken Marengo with Mushrooms 
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

I hope you’ll love this French Roast Chicken (Poulet Rôti) as much as I do! If you have any questions, please leave a comment. 

French Roast Chicken (Poulet Rôti)

Print Recipe

Serves: 6 people Prep Time: 20 Minutes Cooking Time: 1 hour 15 minutes 1 hour 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 9 voted )

Ingredients

1 medium chicken (about 2.75lbs/1.25kg), skin-on
2 tsp salt
4 tbsp (56g) unsalted butter, at room temperature
1 whole lemon, cut in 4 wedges
4 garlic cloves, whole and unpeeled
3 sprigs rosemary
1 tsp freshly ground black pepper
For the Vegetables:
2 cups root vegetables, roughly chopped (potatoes, carrots &/or parsnips)
¼ tsp salt
1/4 tsp freshly ground black pepper
2 tbsp Extra virgin olive oil
1 tsp lemon zest
2 garlic cloves, whole and unpeeled
¼ cup (60ml) water
For Basting :
4 tbsp unsalted butter
2 garlic cloves, peeled and smashed
¼ tsp freshly ground black pepper
½ tsp Herbs de Provence

Instructions

Step 1 – One hour prior to cooking, take the chicken out of the fridge. Rinse it thoroughly under cold water and place it on a cutting board. Pat the whole chicken dry with paper towels, making sure you get into all the nooks. It is important to get the chicken as dry as possible so the chicken browns properly. Season the chicken with salt, including inside the cavity, under the wings and between the breasts and the legs. Let the chicken sit on the board for 1 hour.

Pre-heat your oven to 390° F/200°C with a rack in the middle.

Step 2 – Cut the 4 tablespoons of room temperature butter into small chunks. Using your index finger, gently lift the breast skin of the bird and place little butter chunks under the skin atop the breasts (about 2 tablespoons). You may have to slightly "push" to separate the skin from the meat - be gentle. Cover the outside of the bird with the rest of the butter, covering the breasts, legs and wings. 

Step 3 – Stuff the chicken with the lemon wedges, 4 garlic cloves and a sprig of rosemary.

Step 4 – Truss the chicken. Season it all over with black pepper (underneath too).

Step 5 – In a roasting pan or large baking dish, combine the root vegetables, salt, black pepper, extra-virgin olive oil and lemon zest. Toss to coat evenly. Place the bird in the pan, onto the vegetables. Garnish pan with remaining rosemary sprigs and garlic cloves. Add ¼ cup (60ml) water at the bottom of the dish and place in the oven.

Step 6 – Bake the chicken in the oven for 20 minutes, until the skin starts to turn gold.

Step 7 – Meanwhile, melt the butter in a small sauce pan over low heat. Add the smashed garlic, black pepper and Herbs de Provence and let it infuse.

Step 8 – After the first 20 minutes mark, take the pan out of the oven and baste the chicken (see: "how to baste the chicken" section above). Place the chicken back into the oven immediately. Baste the chicken every 20 minutes or so.

Step 9 – After 1 hour and 15 minutes (total cooking time), check if the chicken is cooked: a meat thermometer should read 165°F/64°C or juices should run clear when chicken thigh is pierced with a skewer or pointy knife. Take the pan out of the oven, leave the vegetables in the pan and place the chicken onto a cutting board. Cover it with foil and let it rest for 10-15 minutes before carving. Give a toss to the vegetables – you can place them back in the oven if you feel they aren’t crispy enough for your liking.

The post French Roast Chicken (Poulet Rôti) appeared first on Pardon Your French.

About Heirloom Tomatoes

Heirloom tomatoes are known in French as “Tomates d’Antan” – translating literally to “yesteryear tomatoes”. Heirloom tomatoes have their peak season in mid to late summer. They come in beautiful colors, such as red, yellow, green, and sometimes even dark red (referred to as black). 

Dark red “Tomates D’Antan” (heirloom tomatoes) from my hometown’s market in Brittany.

So, what are heirloom tomatoes, really?

It is their seeds that sets them apart. Unlike most “commercial” varieties, heirloom tomato seeds are passed down from one season to the other. Farmers often manually pick the seeds from the plants that gave the best tomatoes and/or choose to select them by traits, such as taste or juiciness.

Other times, farmers simply let their plants be pollinated naturally (by insects, wind…). In essence, heirloom tomatoes are the result of non-scientific modification. And because these tomatoes are grown with their best taste in mind (and not appearance, nor consistency in size), they grow in various shapes and colors, and they taste much better as well. 

My tips when shopping for ripe, in-season tomatoes: 

• Lift them – a medium to large tomato should feel heavy for its size.  
• Gently press on them – perfectly ripe tomatoes should have a slight bit of give, but they shouldn’t be soft. Remember they’ll continue to ripen on your counter. 
• Look for tomatoes that are uniformly ripe with no pale spots, cracks or bruises. 
• Smell them – Ripe tomatoes should smell floral. If you can’t smell anything, this likely means the tomato is under ripe. 

To make this Heirloom Tomato Bread salad ahead

I love that you can prepare all the components of this salad ahead and assemble it just before serving. You can start by preparing the vinaigrette. It can be made a few hours ahead, or longer, and kept tightly covered in the fridge. You can then prepare the croutons and keep them uncovered, spread over a plate. You can then slice the tomatoes, season them, and place them in the bowl.

Right before serving, toss the tomatoes with the fresh herbs, the vinaigrette and sprinkle the croutons over top, right before serving – you want the croutons to still be crunchy when you serve. After a few minutes, the croutons will naturally soak in the vinaigrette and soften; which can remind of the texture of an Italian Panzanella salad (traditionally made with wet bread). 

Cooking tips: 

• Heirloom tomatoes are more delicate than “classic” tomatoes. Handle and cut them with care. 
• For homemade croutons that will crisp up nicely, use a day-old, sturdy loaf of bread. French, Italian, or even a sourdough boule or a baguette are all good options. Avoid using soft white breads, like dinner rolls or pre-sliced white bread.
• Basil, parsley, and chive are great combinations of fresh summer herbs in this salad. If you are comfortable, feel free to get creative with other herbs. Fresh tarragon or chervil work great here too. 

I hope you’ll love this Heirloom Tomato Bread Salad as much as I do! If you have any questions, please leave a comment. 

Heirloom Tomato Bread Salad with Fresh Herbs

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

2lbs (900g) ripe heirloom tomatoes, washed and chopped in half wedges
6-8 basil leaves, chopped
1/4 bunch parsley (curly or flat), stemmed and chopped
1/4 bunch chive, chopped
Salt and freshly ground black pepper to taste

¼ cup French Vinaigrette

For the croutons:
1 tsp unsalted butter
1 cup cubed day-old bread, such as a sourdough boule, a baguette, or any French or Italian loaf
1/4 tsp fine sea salt

Instructions

Step 1 - Make the Croutons. In a medium skillet or frying pan, melt the butter over medium heat. When it foams, add the bread and salt. Cook, stirring frequently, until golden, about 3 to 5 minutes. Remove from heat and set aside on a plate. The croutons will continue to crisp up as they cool.

Step 2 – Place the tomato slices in a large serving bowl and season with salt and pepper to taste. Toss with the fresh herbs and the vinaigrette (up to ¼ cup – less if you want). Right before serving, top off with the croutons.

The post Heirloom Tomato Bread Salad with Fresh Herbs appeared first on Pardon Your French.

The book

This recipe is from Let Me Feed You: Everyday Recipes Offering the Comfort of Home, the latest cookbook by Rosie Daykin (bestselling author of Butter Baked Goods and Butter Celebrates!). This beautiful cookbook offers 100 delicious recipes (for every course) to feed the people you love. While many cookbooks nowadays delve into niche concepts (ie. a specific diet, ingredient or region), this one invites us to get back to basics, with fool-proof and timeless recipes – something I find very comforting. With staple recipes such as this incredible roasted chicken, but also croissants (yes, you know how much I love croissants), scones, biscuits, quiche, chicken pie, lasagna, fluffy potato mash, potato salad, etc… this new book is must-have on-hand when preparing to host and/or feeding a crowd – be it intimate or a gathering.

The recipe

Of course, a roasted chicken is a must for hosting a Sunday lunch in France, and I was very excited to try out Rosie Daykin’s recipe which includes an interesting twist: Dijon herb butter. This homemade compound butter of dried herbs, lemon zest and grainy mustard gets snuck under the skin of the chicken before roasting and on top of the chicken (to melt) after roasting. Verdict: the butter brings this simple roasted chicken recipe over the top. It beautifies it perfectly with herby, zesty flavours and I could totally see it on top of a salmon fillet or a lamb chop as well.

I made this Dijon herb butter the night before to save some time the day of cooking the chicken. The butter is a breeze to make and is so fragrant with a slight tang from the lemon and the mustard. I used Maille Mustard (Old Style)– which is my favorite mustard of all. And if once wasn’t enough, the grainy Dijon mustard is also used in the making of a vinaigrette that’s tossed into arugula, to be served with the chicken.

For serving, I loved the idea of placing the roasted chicken on top of the bed of arugula. When slicing the chicken, the juices oozed over the greens– and be assured, not a single leaf was left wandering at the end of the meal.

This recipe is simple, delicious and truly a staple to keep in your repertoire. It includes notes and tips to make for a perfectly roasted chicken, which I sum up here in bullet points (adding a few of my own tips as well). Make sure you read them, and you’ll be set for feeding your guests the most delicious roasted chicken – every single time.

A few tips for this perfectly roasted chicken:

• Buy the best quality bird you can find. A locally raised and free-range one is ideal.
• Take the chicken out of the fridge at least 2 hours before you cook it. Pat the chicken dry very thoroughly, which will make for an extra-crisp skin when cooking.
• Stuff the bird with lemon quarters. This simple step ensures a juicy meat that’ll be lightly infused with the flavour of roasted lemon.  
• Get under the skin. Placing fat and herbs (ie. Dijon Herb butter) under the skin is key to infuse flavor in the meat. 
• Get on top of the skin as well. Brush the chicken with extra-virgin olive oil right before cooking.
• For the cooking time, plan on 15 to 20 minutes/lb of meat. 15 minutes will get you a properly, juicy chicken and 18-20 minutes will get you a crispier, darker skin (which is my preference). In this recipe, I used a 4lb chicken which I cooked for 1h and 20 minutes.
• Let it rest. Once cooked, let the chicken rest for at least 15 minutes. This ensures all the heat and juices get distributed evenly throughout the meat.

Roast Chicken with Dijon Herb Butter

Print Recipe

Serves: 4 people Cooking Time: 80 Minutes 80 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 10 voted )

Ingredients

For the Dijon Herb Butter: 
1/4 cup thyme leaves 
1/4 cup finely chopped rosemary 
1/4 cup finely chopped sage leaves 
1 tbsp lemon zest 
1 cup butter, at room temperature 
2 tbsp grainy Dijon mustard 

For the Chicken: 
1 (4-pound) roasting chicken
Salt and pepper
1 small lemon, quartered
2 tbsp (30ml) Extra Virgin Olive Oil 

For the dressing:
3 tablespoons olive oil
1 tbsp fresh lemon juice 
1 tbsp grainy Dijon mustard
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
5 to 6 cups baby arugula, washed and dried

Instructions

Make the Dijon Herb Butter:

Place all the ingredients in a stand mixer fitter with the paddle attachment and beat on high until well combined. Place a piece of plastic piece of plastic wrap on the kitchen counter, then transfer the butter mixture on top of the wrap. Shape the butter into a log about 6 inches long x 2 inches across (, then wrap tightly in the plastic wrap. Place the log in the refrigerator and allow to chill until firm, 25 to 30 minutes, before slicing. 

(Store in the refrigerator for up to 1 week wrapped in the freezer for up to 3 months). 

Make the Chicken: 

Preheat the oven to 400ºF (205ºC)

Rinse the chicken thoroughly and pat it dry all over with paper towel to remove any excess moisture; this will help ensure the bird gets a nice crispy skin when roasting. I like to allow the bird to come to room temperature before cooking.

Place the chicken in a 9× 3-inch (22.9x33cm) roasting pan and tuck the wings under the body. Generously season the inside of the cavity with salt and pepper, then place the lemon quarters inside. Gently lift the breast skin of the bird and place two rounds of the Dijon herb butter under the skin atop each breast (using four rounds of butter in total). I like to use the back side of a spoon to help me lift the skin, being careful to take my time so as to not tear it. Once the butter is in place, use some kitchen twine to tie the legs together in a simple bow. Rub the outside of the bird with the olive oil and generously season with more salt and pepper.

Place the chicken in the oven and roast for 15 to 20 minutes per pound (60 to 80 minutes for this 4-pound bird) or until the juices run clear when you make a little cut between the thigh and leg. Baste the bird with juices every 15 minutes until done.

Remove from the oven and place the last two pieces of Dijon butter atop the chicken, then tent with foil and allow to rest for about 15 minutes.

Make the dressing:

Place all the ingredients for the dressing in a small liquid measuring cup and whisk to fully combine. (I also like to use a leftover jam jar to mix salad dressings; just put everything in the jar, make sure the lid is on tight, and give it a good shake.)

Spread the arugula across a serving platter and gently toss with the dressing. Place the warm chicken atop the arugula and serve! (You can also carve the bird beforehand and place the pieces atop the arugula, but I think it’s a little more fun to carve the bird at the table, and—bonus!—the salad gets smothered in its lovely juices.)

Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Photography by Rosie Daykin and Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Shop for this recipe (click the photos):

Let Me Feed You

Maille Mustard, Old-style

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