Imagine a roast chicken so incredibly golden, crispy, and succulent that it could make even the most seasoned food critics weep with joy. Julia Child's legendary roast chicken recipe is not just a meal—it's a culinary journey that transforms an ordinary dinner into an extraordinary experience. With simple techniques and classic French cooking wisdom, you'll learn how to create a dish that's simultaneously elegant and comforting, guaranteed to impress your family and guests.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- Salt to taste
- Pepper to taste
- 1/2 cup of butter
- 1 lemon, halved
- Fresh herbs (thyme, parsley)
- 2 cups of vegetables (carrots, potatoes)
Instructions
- Remove the chicken from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the chicken completely dry with paper towels, inside and out, which is crucial for achieving crispy skin.
- Preheat the oven to 425°F (218°C). Position the oven rack in the middle of the oven.
- Season the chicken cavity generously with salt and pepper. Stuff the cavity with fresh herbs, lemon halves, and a few small pieces of butter.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body to ensure even cooking.
- Rub the entire chicken surface with softened butter, making sure to cover every part of the skin. Sprinkle additional salt and freshly ground black pepper over the exterior.
- Place the prepared vegetables in the bottom of a roasting pan, creating a bed for the chicken. These will absorb the delicious pan drippings during cooking.
- Position the chicken breast-side up on top of the vegetables. The vegetables will help elevate the chicken and prevent sticking.
- Roast the chicken in the preheated oven. For the first 15 minutes, keep the temperature at 425°F to help crisp the skin.
- Reduce the oven temperature to 350°F (175°C) and continue roasting. Baste the chicken every 15-20 minutes with pan juices to keep it moist.
- The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear. This typically takes about 1 hour and 15-30 minutes.
- Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist result.
- Carve the chicken and serve with the roasted vegetables, spooning any remaining pan juices over the meat for extra flavor.
Tips
- Dryness is Key: Always thoroughly pat your chicken dry before cooking. Moisture is the enemy of crispy skin, so use paper towels to remove all excess water.
- Room Temperature Matters: Let your chicken sit out for an hour before roasting to ensure even cooking and more tender meat.
- Butter is Your Best Friend: Don't be shy with butter! Generously rubbing softened butter all over the chicken creates that irresistible golden, crispy skin.
- Basting is Essential: Regular basting every 15-20 minutes keeps the meat incredibly moist and develops rich, deep flavors.
- Use a Meat Thermometer: Never guess doneness. A temperature of 165°F (74°C) in the thickest part of the thigh guarantees perfectly cooked chicken.
- Resting is Crucial: Always let your chicken rest 15-20 minutes after cooking. This allows juices to redistribute, ensuring every bite is succulent and flavorful.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 125mg
