Helen's Home > Recipes > Roasted Chicken
Roasted Chicken
This is a slightly modified version of Julia Child's Roasted Chicken. I use the herbs of Provence (a mix of grounded rosemary, sage, thyme, and basil) to give this dish a South of France flavor. It tastes great out of the oven, but if you have breast leftovers, you can make a delicious Chicken Salad with Mandarins.
Sides: any veggies
Wine: Rose
Tips: In this recipe, you have to truss a chicken. Trussing means sewing its cavity, and tiing its legs and wings so that they hold in place during cooking. The best way to learn how to do it the right way is to buy Julia Child's "Mastering the Art of French Cooking" volume 1. The following recipe is for a 4 lb. chicken. If your chicken is larger or smaller, consult the roasting timetable, and change the amount of salt as appropriate.
Serves 4
Ingredients Directions
Estimated roasting time for a 4 lb chicken: 1 hour and 15 to 30 minutes.

Preheat the oven to 425F.

4 lb whole chicken
1/4 tsp salt
1/2 tsp herbs of provence
For trussing:
a big needle
Sprinkle the inside of the chicken with the salt and herbs. Truss the chicken. Dry it thoroughly.

A shallow roasting pan
a sliced carrot and onion
For basting:
a small saucepan with
2 Tb melted butter,
1 Tb good cooking oil,
1 tsp herbs of provence
3/4 tsp salt;
a basting brush
Place the chicken breast up in the roasting pan. Strew the vegetables around it, and set it on a rack in the middle of the preheated oven. Allow the chicken to brown lightly for 15 minutes, basting it with butter and oil mixture every 5 minutes. Reduce oven to 350F.

Turn the chicken onto one side, and roast for 25 minutes, basting every 10 minutes.
Halfway through estimated roasting time, turn the chicken onto the other side, and roast for 25 minutes. Continue basting.

15 minutes before end of estimated roasting time, turn the chicken on its back, and roast for the last 15 minutes. Continue basting.
When done, discard the trussing strings and let sit at room temperature for 5 to 10 minutes before carving. Pour the carrot and onion juice from the roasting pan over the chicken when serving.

Copyright 2002, Yelena Malyutin Rennie. All rights reserved.