French Roast Chicken with Herb Butter and Potatoes

Name: French Roast Chicken with Herb Butter and Potatoes
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 4
Ingredients: 1.8 kg whole chicken; 750 g starchy potatoes; 2 cloves garlic; 100 g unsalted butter; 1 tbsp extra-virgin olive oil; 1 1/2 tsp herbes de Provence; 3 thyme sprigs; 3/4 tsp kosher salt; 1/2 tsp black pepper

This French-style roast chicken is rich, crisp-skinned, and deeply flavored with herb butter tucked under the skin. Roasted over potatoes and garlic, it creates a full meal with golden pan juices that taste straight from a rustic bistro.

Servings4 Portions

Prep Time40 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

whole chicken
1.8 kg
starchy potatoes
750 g
garlic
2 cloves
unsalted butter
100 g
extra-virgin olive oil
1 tbsp
herbes de Provence
0.5 tsp
thyme sprigs
3
kosher salt
0.8 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Preheat the oven to 210°C/410°F (190°C fan). Place a 28 cm cast-iron pot or heavy roasting dish in the oven so it heats up while you prepare the chicken.

Take the chicken out of the refrigerator and let it sit at room temperature while you prep the other ingredients. In a small bowl, mix the softened butter with the herbes de Provence, half of the salt, and the finely grated garlic until smooth.

Pat the chicken very dry inside and out with paper towels. Starting at the cavity end, gently loosen the skin over the breasts and legs using your fingers or the back of a spoon, being careful not to tear it.

Spread most of the herb butter under the breast skin, then rub the rest under the skin of the legs. Massage the outside gently so the butter spreads evenly over the meat.

Season the cavity with a little salt and add the thyme sprigs. Tie the legs together, rub the outside of the chicken with the olive oil, season all over with the remaining salt and black pepper, and tuck the wing tips under the bird.