Uploaded March 2023 | Updated September 2026, 2 days ago
The Ravishing Mrs. Ritter was craving some roasted chicken. I found a great recipe for roasting the French way--lots and lots of butter!
Ingredients:
3 pound whole chicken
20 bite sized potatoes, quartered (or use 3-4 large potatoes)
9 carrots, chopped
1 medium yellow onion, thickly sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1 lemon, zested and quartered (remove seeds)
6 sprigs fresh thyme
3 cloves garlic, peeled and smashed
4 tablespoons salted butter, room temperature
2 teaspoons dried Herbs de Provence (or dried Thyme)
For the basting:
4 tablespoons salted butter
2 cloves garlic, peeled and smashed
Directions:
1. Preheat oven to 425 F
2. In a large mixing bowl, toss potatoes, onions, carrots, 4 thyme sprigs, 2 cloves garlic, lemon zest, salt, and olive oil, until all veggies are coated. Spread evenly in a large roasting pan.
3. Pat chicken inside and out with a paper towel. Make sure you clean out the gibblets! Tuck the lemon quarters, 1 clove of garlic, and 2 sprigs of thyme, inside the chicken.
4. Take 2 tablespoons of the salted, room temp butter and rub inside the skin of the chicken. You'll have to work your fingers between the skin and the meat. Run the other 2 tablespoons on the outside of the skin.
5. Put the chicken on top of the veggies and put in the oven. Cooke for 20 minutes.
6. During the initial 20 minute cook, gently warm up the 4 tablespoons of salted butter with the 2 garlic cloves in a small saucepan. Be sure not to burn the butter--you just want it warm enough to melt the butter and infuse it with the taste of the garlic.
7. After 20 minutes, turn the oven down to 400 F. Baste the chicken with 1/3 of the melted butter. Cook for 70 minutes total, basting the chicken with the butter every 20 minutes.
8. Take out the chicken and set on a cutting board. Tent it with aluminum foil. Put the roasting pan with vegetables back in the oven under the broiler until desired browning is reached.
The Ravishing Mrs. Ritter was craving some roasted chicken. I found a great recipe for roasting the French way--lots and lots of butter!
Ingredients:
3 pound whole chicken
20 bite sized potatoes, quartered (or use 3-4 large potatoes)
9 carrots, chopped
1 medium yellow onion, thickly sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1 lemon, zested and quartered (remove seeds)
6 sprigs fresh thyme
3 cloves garlic, peeled and smashed
4 tablespoons salted butter, room temperature
2 teaspoons dried Herbs de Provence (or dried Thyme)
For the basting:
4 tablespoons salted butter
2 cloves garlic, peeled and smashed
Directions:
1. Preheat oven to 425 F
2. In a large mixing bowl, toss potatoes, onions, carrots, 4 thyme sprigs, 2 cloves garlic, lemon zest, salt, and olive oil, until all veggies are coated. Spread evenly in a large roasting pan.
3. Pat chicken inside and out with a paper towel. Make sure you clean out the gibblets! Tuck the lemon quarters, 1 clove of garlic, and 2 sprigs of thyme, inside the chicken.
4. Take 2 tablespoons of the salted, room temp butter and rub inside the skin of the chicken. You'll have to work your fingers between the skin and the meat. Run the other 2 tablespoons on the outside of the skin.
5. Put the chicken on top of the veggies and put in the oven. Cooke for 20 minutes.
6. During the initial 20 minute cook, gently warm up the 4 tablespoons of salted butter with the 2 garlic cloves in a small saucepan. Be sure not to burn the butter--you just want it warm enough to melt the butter and infuse it with the taste of the garlic.
7. After 20 minutes, turn the oven down to 400 F. Baste the chicken with 1/3 of the melted butter. Cook for 70 minutes total, basting the chicken with the butter every 20 minutes.
8. Take out the chicken and set on a cutting board. Tent it with aluminum foil. Put the roasting pan with vegetables back in the oven under the broiler until desired browning is reached.
