Poulet Roti a la Francais

Roasted Chicken Tall Blonde Cookbook Recipe

The very BEST roast chicken is the simplest roast chicken. Few ingredients, no cooking skills required and while roasting you will simultaneously make the most incredible sauce. In France a roasted chicken is commonly served with French fries. Below are both recipes for a roasted chicken and how to season French fries in the French manner. Serves 4.

Roasting pan with roasting cradle

    1 whole chicken
    1 lemon, quartered
    2 Tbl. butter
    salt/pepper/olive oil
    1/4 onion, sliced
    2 cups white wine or broth

1. rinse chicken, pat dry
2. liberally salt/pepper cavity
3. add quartered lemon to cavity
4. slide butter between breast and skin
5. olive oil exterior
6. salt exterior
7. lay sliced onion on roasting pan
8. add wine or broth to roasting pan
9. roast in 450-degree oven for approx. 1 hour

Remove from the oven and place a foil tent over the roasted chicken and a couple tea towels to keep the chicken warm while resting.
  • Per Serving:
  • Calories: 503 kcal
  • Total Fat: 38.18 g
  • Cholesterol: 130.25 mg
  • Sodium: 317.25 mg
  • Carbohydrates: 2.73 g
  • Dietary Fiber: 0.55 g
  • Sugars: 1.35 g
  • Protein: 35.53 g
Here is how I season my fries keeping in the French tradition of country seasoning.

Herbs de Provence
Fresh finely diced Italian Parsley

Place 1 teaspoon of Herbs de Provence and 1/2 tea. salt in a fine spice grinder until pulverized.  Immediately after removing french fries from hot oil sprinkle with Herbs de Provence/salt mixture and toss in a large bowl to evenly distribute. Sprinkle with fresh parsley to serve. No need for ketchup here and remember you have that buttery lemony sauce from the roasted chick to dip.