bonappetit
Poulet Rôti
A French classic, this roast chicken from chef Alexia Duchêne comes with built-in sides of tender roasted vegetables and a savory white wine sauce.
👥 4 Servings👤 Alexia Duchêne📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●cutting board
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Remove tough stems from 1 medium bunch parsley; set aside. Finely chop parsley leaves with tender stems (you should have about ½ cup) and place in a medium bowl. Add 3 garlic cloves, finely chopped or grated, zest of 1 lemon, ½ cup (1 stick) unsalted butter, room temperature, 1 tsp. piment d’Espelette, a pinch of kosher salt, and a pinch of freshly ground pepper and mix to combine.
medium bunch parsley1Zest of 1 lemon. piment d’Espelette, plus more1 tspKosher salt, freshly ground pepper
2
Pat one 3½–4-lb. whole chicken dry with paper towels. Season cavity with salt, then stuff with 1 bunch thyme, 2 dried bay leaves, and reserved parsley stems. Tie legs together with kitchen twine. Rub butter mixture all over outside of chicken.
3½–4-lb. whole chicken1bunch thyme1dried bay leaves2
3
Scatter 1 medium onion, cut into 2" pieces, 2 medium carrots (about 8 oz.), scrubbed, halved lengthwise if thick, cut crosswise on a diagonal into 2" pieces, and 1½ lb. Yukon Gold potatoes (about 5 medium), peeled, cut into 2" pieces, across a large roasting pan. Drizzle with extra-virgin olive oil, season with salt and pepper, and toss to coat. Place a V-shape roasting rack in pan over vegetables and place chicken on rack. Roast ⏱️ 30 minutes.
medium onion, cut into 2" pieces1medium carrots (about 8 oz.), scrubbed, halved lengthwise if thick, cut crosswise on a diagonal into 2" pieces2½ lb. Yukon Gold potatoes (about 5 medium), peeled, cut into 2" pieces1Extra-virgin olive oil (for drizzling)
4
Remove pan from oven and pour in 2 cups low-sodium chicken broth and 1½ cups dry white wine, scraping up any brown bits stuck to pan (carefully lift rack with chicken out if needed; return when done). Return to oven and continue to roast until vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 155°, about ⏱️ 1 hour ⏱️ 30 minutes. Transfer chicken to a cutting board and let rest ⏱️ 20 minutes (temperature of chicken breast will climb to 160° as chicken rests).
low-sodium chicken broth2 cups½ cup (1 stick) unsalted butter, room temperature, plus 4 Tbsp. chilled, cut into small pieces½ cups dry white wine1
5
While the chicken is resting, transfer vegetables to a platter with a slotted spoon. Place roasting pan on stovetop over medium heat. Bring drippings to a low simmer and add remaining 4 Tbsp. chilled unsalted butter, cut into small pieces; cook, stirring, until melted and combined. Taste sauce and add more piment d’Espelette and salt if needed.
6
Slice chicken and arrange over roasted vegetables; spoon some sauce over. Serve with remaining sauce on the side.
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