Uploaded May 2026 | Updated September 2026, 3 weeks ago
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/poulet-roti-french-roast-chicken
Hi guys, it's JB here! This is my favourite way to roast a chicken, in a pot with a Herbes de Provence and garlic butter tucked under its skin so it stays extra juicy. Cooked over potato and whole garlic cloves to soak up all the delicious juices, this will take you straight to the south of France! Let’s go! - JB
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Poulet Rôti – French Roast Chicken
Serves 4
1.8kg / 4lb whole chicken
1 1/2 tsp Herbes de Provence*
3 fresh thyme sprigs, optional
3/4 tsp cooking salt / kosher salt (half for table salt)
1 tbsp extra virgin olive oil
HERB BUTTER
100 g unsalted butter, softened
2 1/2 tsp Herbes de Provence*
2 garlic cloves, finely grated
1 tsp cooking salt / kosher salt (half for table salt)
POTATOES
750g / 1.65lb starchy potatoes, peeled, cut into 2 cm cubes
8 garlic cloves, whole, unpeeled
3/4 tsp cooking salt / kosher salt (half for table salt)
1/2 tsp black pepper
3 tbsp extra virgin olive oil
1. Preheat oven to 210°C / 410°F (190°C fan). Place a 28cm cast-iron pot (no lid) in the oven to heat up.
2. Remove the chicken from the fridge to bring it to room temp before cooking.
3. Combine herb butter ingredients in a bowl.
4. Pat chicken dry inside and outside with paper towels.
5. From the tail end and using a spoon, gently loosen the skin of the chicken (breasts and legs).
6. Place dollops of the herb butter under the skin (2/3 on breasts, 1/3 on legs). Press chicken gently to evenly spread the butter under the skin.
7. Season inside the cavity with 1/4 tsp salt, Herbes de Provence and thyme sprigs and tie the drumsticks together.
8. Rub the outside of the chicken with olive oil, then season with the remaining salt and tuck the wings under the chicken.
9. For the potatoes, place the potatoes, whole garlic cloves, salt, pepper and olive oil in a mixing bowl. Toss well to coat.
10. Carefully remove the hot pot from the oven. Place the potatoes at the bottom, then place chicken on top. Cover pot loosely with foil and roast for 30 minutes.
11. Remove the pot from oven and take off the foil. Baste the chicken with the pan juices. Return to oven and roast, uncovered, for 40 minutes, basting twice more.
12. Lift and rest the chicken on its end in the pot, legs up, neck down. Baste once more with the juices, then rest for 15 minutes.
13. Carve the chicken and serve with the potatoes, the pan juices and the confit garlic.
*Probably the most used herb blend in France. You can make it yourself, here are the exact quantities for this recipe, to divide between the chicken and the butter.
2 tsp thyme, 1 1/2 tsp rosemary, 3/4 tsp marjoram, 1/4 tsp oregano (all dried herbs)
#pouletroti #roastchicken #frenchroastchicken #provencalroastchicken #chicken #recipetineats #chefjb #frenchcuisine #frenchchef #frenchrecipes #frenchfood
⬇️ Recipe ⬇️ or PRINT: recipetineats.com/poulet-roti-french-roast-chicken
Hi guys, it's JB here! This is my favourite way to roast a chicken, in a pot with a Herbes de Provence and garlic butter tucked under its skin so it stays extra juicy. Cooked over potato and whole garlic cloves to soak up all the delicious juices, this will take you straight to the south of France! Let’s go! - JB
----------
Poulet Rôti – French Roast Chicken
Serves 4
1.8kg / 4lb whole chicken
1 1/2 tsp Herbes de Provence*
3 fresh thyme sprigs, optional
3/4 tsp cooking salt / kosher salt (half for table salt)
1 tbsp extra virgin olive oil
HERB BUTTER
100 g unsalted butter, softened
2 1/2 tsp Herbes de Provence*
2 garlic cloves, finely grated
1 tsp cooking salt / kosher salt (half for table salt)
POTATOES
750g / 1.65lb starchy potatoes, peeled, cut into 2 cm cubes
8 garlic cloves, whole, unpeeled
3/4 tsp cooking salt / kosher salt (half for table salt)
1/2 tsp black pepper
3 tbsp extra virgin olive oil
1. Preheat oven to 210°C / 410°F (190°C fan). Place a 28cm cast-iron pot (no lid) in the oven to heat up.
2. Remove the chicken from the fridge to bring it to room temp before cooking.
3. Combine herb butter ingredients in a bowl.
4. Pat chicken dry inside and outside with paper towels.
5. From the tail end and using a spoon, gently loosen the skin of the chicken (breasts and legs).
6. Place dollops of the herb butter under the skin (2/3 on breasts, 1/3 on legs). Press chicken gently to evenly spread the butter under the skin.
7. Season inside the cavity with 1/4 tsp salt, Herbes de Provence and thyme sprigs and tie the drumsticks together.
8. Rub the outside of the chicken with olive oil, then season with the remaining salt and tuck the wings under the chicken.
9. For the potatoes, place the potatoes, whole garlic cloves, salt, pepper and olive oil in a mixing bowl. Toss well to coat.
10. Carefully remove the hot pot from the oven. Place the potatoes at the bottom, then place chicken on top. Cover pot loosely with foil and roast for 30 minutes.
11. Remove the pot from oven and take off the foil. Baste the chicken with the pan juices. Return to oven and roast, uncovered, for 40 minutes, basting twice more.
12. Lift and rest the chicken on its end in the pot, legs up, neck down. Baste once more with the juices, then rest for 15 minutes.
13. Carve the chicken and serve with the potatoes, the pan juices and the confit garlic.
*Probably the most used herb blend in France. You can make it yourself, here are the exact quantities for this recipe, to divide between the chicken and the butter.
2 tsp thyme, 1 1/2 tsp rosemary, 3/4 tsp marjoram, 1/4 tsp oregano (all dried herbs)
#pouletroti #roastchicken #frenchroastchicken #provencalroastchicken #chicken #recipetineats #chefjb #frenchcuisine #frenchchef #frenchrecipes #frenchfood
