Poulet Roti

A whole chicken roasted with garlic, lemon, and thyme until the skin crackles golden and the meat stays impossibly juicy. Poulet rôti is France's Sunday ritual. The pan juices alone are worth the price of admission.

Prep time

20 mins

Cook time

1 hr 15 mins

Total time

1 hr 35 mins

Servings

4 servings

Calories

620

Ingredients

• 1 whole chicken (about 1.8kg), at room temperature
• 2 tablespoons fine sea salt
• 1 teaspoon black pepper
• 1 whole head of garlic, halved crosswise
• 1 lemon, halved
• 6 sprigs fresh thyme, plus extra to serve
• 50g unsalted butter, softened
• 2 tablespoons olive oil
• 500g baby potatoes, halved
• 125ml dry white wine
• 125ml chicken stock
• 1 tablespoon Dijon mustard (optional)

Instructions

1. Rub the chicken all over with the salt and pepper and refrigerate uncovered for at least 4 hours, or overnight.
2. Bring the chicken to room temperature for 45 minutes, then stuff the cavity with the garlic, lemon, and thyme.
3. Rub the softened butter over the skin and drizzle with olive oil.
4. Toss the potatoes in oil and salt and scatter them around a roasting pan.
5. Roast at 220°C for 30 minutes, then reduce to 190°C and roast 45 minutes more, basting twice with the pan juices.
6. The chicken is done when the thigh juices run clear and a thermometer reads 74°C.
7. Rest the bird for 20 minutes tented in foil — the juices redistribute and the meat relaxes.
8. Deglaze the pan with wine and stock, whisk in mustard if using, and serve the jus alongside carved chicken.

Pro tips

• Dry-brining overnight is the single biggest upgrade you can make.
• Start hot for crisp skin, then lower the heat to finish gently.
• Always rest the bird — carving early floods the board with juice.
• The pan jus with a spoon of Dijon is pure gold over the potatoes.

Frequently asked questions