Poulet Rôti with Herbes de Provence (French Roast Chicken)
Why this recipe works
- Aromatic roasting base: Garlic, herbes de Provence, lemon and shallots season the chicken from both inside the cavity and around the roasting pan.
- Crisp skin, juicy meat: Starting at 220°C (430°F) encourages browning before the oven is reduced so the chicken can finish cooking more gently.
- Simple pan sauce: Deglazing the roasting pan with dry white wine lifts the browned bits into a glossy, savoury sauce for serving.
Get the most out of this recipe
Timing notes
- Mostly oven time: The hands-on work is short; most of the time is spent roasting, making this a practical centrepiece for a relaxed dinner.
- Rest before carving: Let the chicken rest after roasting so the juices settle before it is carved.
- Best served hot: Serve soon after making the pan juices, while the skin is still crisp and the sauce is warm.
Ingredient notes
- Herbes de Provence: This dried herb blend gives the roast its recognisable Provençal character, usually with a mix of woody Mediterranean herbs.
- Use dry white wine: Choose a dry wine rather than a sweet one so the pan sauce stays savoury and balanced.
- Dry the chicken well: Patting the skin thoroughly dry before adding the butter mixture helps it brown rather than steam.
Common mistakes
- Do not skip the hot start: A fully heated oven is important for the initial blast of heat that begins crisping the skin.
- Check the thigh, not the breast: Use a thermometer in the thickest part of the thigh, avoiding the bone, to prevent drying out the chicken.
- Protect fast-browning skin: If the breast colours too quickly, cover it loosely with foil while the rest of the bird finishes roasting.
Ingredient swaps
- Without wine: Use chicken stock instead of dry white wine for an alcohol-free pan sauce.
- For a lighter finish: Replace the butter with olive oil and rub it over the chicken in the same way.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the chicken dry all over with kitchen paper, then season the cavity and skin with the salt and pepper.
- In a small bowl, mash together the butter, olive oil, herbes de Provence and the garlic (finely grated or crushed). Rub most of this mixture over the chicken skin, then gently loosen the breast skin and spread the rest underneath where you can.
- Halve the lemon and put it in the cavity. Peel the shallots and scatter them in a roasting pan, then sit the chicken on top, breast-side up.
- Roast for 20 minutes to start crisping the skin, then reduce the oven to 190°C (375°F). Continue roasting for 45 to 55 minutes, until the juices run clear and a thermometer reads 75°C (165°F) in the thickest part of the thigh (not touching bone).
- Transfer the chicken to a board and rest for 10 minutes. Tip off and discard any excess surface fat from the roasting pan, then place the pan over a medium heat on the hob, add the wine and scrape up the browned bits with a wooden spoon; simmer for 2 to 3 minutes until slightly reduced.
- Carve the chicken and arrange on a warm platter. Spoon the shallots and pan juices over the top and serve straight away.
Recipe notes
Tips
- For the crispest skin, make sure the chicken is thoroughly dry before rubbing on the butter mixture.
- If the skin is browning too quickly after the temperature is reduced, loosely cover the breast area with foil for the remainder of the roast.
- If serving vulnerable people, ensure the chicken is cooked until the thickest part of the thigh reaches 75°C (165°F) and the juices run clear.
Substitutions
- Replace Dry White Wine with chicken stock for an alcohol-free pan sauce.
- Replace Unsalted butter with Olive oil for a lighter finish, rubbing it on in the same way.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat carved chicken with a spoonful of pan juices in a 180°C (355°F) oven until piping hot, or freeze portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 35min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk
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