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{{#seo:
|title=Poulet rôti (Roast chicken) a French recipe
|titlemode=replace
|keywords=#chicken #butter #basting #roast #roasting #baste #oliveoil #roastingtin #foil #french #bakedorroastedchickenroast
|hashtagrev=032020
|description=The traditional French method of roasting a chicken
}}

The traditional [[French]] method of [[Roasting|roasting]] a [[Chicken|chicken]].

{{RecipeIngredients

| 1 x 1.5kg whole [[Chicken|chicken]]
| ¼ teaspoon [[Salt|salt]]
| 30g softened [[Butter|butter]]
| A few [[Cloves of garlic|cloves of garlic]], peeled
| 2 x further ¼ teaspoons [[Salt|salt]]
}}
'''For [[Basting|basting]]'''
{{recipesummary
|TotalCalories = 1516
|PortionCalories = 379
|DatePublished=18th January 2013
|Author=Chef
|ImageComment =
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 1 hour, 50 minutes
|PrepTime = 15 minutes
|CookTime = 1 hour, 35 minutes
|Image = [[Image:Poulet roti Roast chicken recipe.jpg|middle|none|alt=Electus]]
}}
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Looks fab''

5/5

That's Sunday dinner sorted!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredientsNB
| 30g melted [[Butter|butter]]
| 2 teaspoons [[Olive oil|olive oil]]

}}

===[[Mise en place]]===

* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
===Method===

{{RecipeMethod

| Sprinkle the inside of the [[Chicken|chicken]] with ¼ teaspoons [[Salt|salt]].
| Smear the inside with half of the [[Butter|butter]].
| Add the [[Garlic|garlic]] [[Cloves|cloves]] to the cavity.
| Place the [[Chicken|chicken]], breast side up on a rack in a [[Roasting tin|roasting tin]].
| Rub it with the remaining half of the [[Butter|butter]].
| Put into the middle of the preheated [[Oven|oven]] and [[Roast|roast]] for 5 minutes.
| Turn the [[Chicken|chicken]] onto one of the breasts, [[Baste|baste]] with some of the [[Butter|butter]] and [[Oil|oil]] and [[Roast|roast]] for a further 5 minutes.
| Repeat the process, turning it onto the other breast.
| After 5 minutes, leaving the [[Chicken|chicken]] on its side, reduce the heat to 180° C (350° F - gas 4), [fan [[Oven|oven]] 160° C & reduce cooking time by 10 mins per hour].
| [[Baste]] every 10 minutes.
| Half-way through the estimated [[Roasting|roasting]] time, [[Salt|salt]] the [[Chicken|chicken]] with ¼ teaspoons [[Salt|salt]] and turn it onto the other breast.
| Continue [[Basting|basting]].
| 15 minutes before the end, [[Salt|salt]] again and turn so that it is breast up.
| Continue [[Basting|basting]].
| When cooked, wrap in [[Foil|foil]] and allow to [[Rest for|rest for]] 30 minutes before carving.
}}
===Serving suggestions===
Serve with [[Roast potatoes|roast potatoes]] and [[Vegetables|vegetables]], or eat when cold with [[Salad|salad]].
===Recipe source===

* Lightly adapted from a recipe in '''Mastering the Art of French Cooking''' by ''Simone Beck'', ''Louisette Bertholle'' & ''Julia Child''.
==See also==
* '''[[Meat cooking time calculator Metric|A comprehensive guide to roast meat cooking times]]''' - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
{{RecipeLine}}
[[Category:Recipes|Chicken roast]]
[[Category:French recipes|Chicken roast]]
[[Category:Main courses|Chicken roast]]
[[Category:Meat recipes|Chicken roast]]
[[Category:Poultry recipes|Chicken roast]]
[[Category:Baked or roasted|Chicken roast]]

<code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/butter|#butter]] [[Special:Search/basting|#basting]] [[Special:Search/roast|#roast]] [[Special:Search/roasting|#roasting]] [[Special:Search/baste|#baste]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/roastingtin|#roastingtin]] [[Special:Search/foil|#foil]] [[Special:Search/french|#french]] [[Special:Search/bakedorroastedchickenroast|#bakedorroastedchickenroast]]
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