Poulet Rôti (French Style Roast Chicken)
This recipe is especially meaningful to me. I have the privilege of being a stepmother to a French girl—now a beautiful young woman. Cooking this dish has been my way of honoring her culture and creating a warm, welcoming home. A dish made with love always tastes better.
Poulet Rôti (French-Style Roast Chicken)
This classic French roast chicken is simple, flavorful, and endlessly versatile. I made it today with sweet, earthy turnips—but you can easily swap in carrots, potatoes, or whatever root vegetables you have on hands.
Ingredients
- 1 whole chicken 3–4 lbs / 1.5–2 kg
- 4 –6 medium turnips peeled and quartered (or use other root vegetables such as carrots or potatoes. )
- 2 tbsp softened butter
- 2 tbsp olive oil or to taste
- 2 lemon halved
- 1 garlic halved (or more as you wish)
- 1 bunch fresh thyme or rosemary
- Salt and freshly ground black pepper
- 1 cup chicken stock or dry white wine optional for basting
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the chicken: Pat dry, season inside and out with salt and pepper. Rub with butter and olive oil. Stuff the cavity with lemon, garlic, and thyme.
- Toss the vegetables with olive oil, salt, pepper, and thyme. Place around the chicken in a roasting pan.
- Roast for 20 minutes per pound (about 1–1¼ hours), basting with pan juices every 20 minutes. Add stock or wine if the pan gets dry.
- Rest the chicken for 10 minutes before carving.
- Serve with roasted turnips and spoon over those delicious pan juices.
Video
Notes
We love enjoying it with potato salad, a crisp green salad, and a lovely glass of Bordeaux.
