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Homemade Poulet Rti Recipe (French Roast Chicken) photo

Poulet Rti Recipe (French Roast Chicken)

A classic French roast chicken with simple seasoning for a golden, flavorful bird.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken, about 3–4 lb (1.4–1.8 kg) room temperature, giblets removed
  • 1 tbsp olive oil or softened butter, for rubbing
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • optional aromatics: lemon halves, garlic cloves, fresh herbs for cavity, optional

Equipment

  • roasting pan or ovenproof skillet

Method
 

  1. Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
  2. Pat the chicken dry inside and out with paper towels. Let it sit at room temperature for 10–15 minutes if chilled.
  3. Rub the outside of the chicken with olive oil or butter, then season evenly with kosher salt and black pepper. If using, place lemon halves, garlic cloves, and herbs in the cavity.
  4. Truss the legs with kitchen twine or tuck the wing tips under the body, then place the chicken breast-side up in a roasting pan or ovenproof skillet.
  5. Roast in the preheated oven until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 45–60 minutes for a 3–4 lb bird. Begin checking at 45 minutes.
  6. Remove the chicken from the oven and let it rest for 10–15 minutes before carving to allow the juices to redistribute.

Notes

  • Bring the chicken close to room temperature before roasting for more even cooking.
  • Patting the skin dry helps it crisp.
  • Use an instant-read thermometer for accurate doneness.
  • Let the chicken rest before carving for juicier meat.