French Food Friday...Herb-and-Lemon-Roasted Chicken

Today I am sharing with you, one of my all time favourite recipes. Nothing nicer than roast chicken and the smell of it cooking, wafting through the house.....

2 tablespoons unsalted butter, softened
5 garlic cloves, 1 minced
1/2 teaspoon minced rosemary plus 2 rosemary sprigs
1/2 teaspoon minced thyme plus 2 thyme sprigs
1/2 teaspoon finely grated lemon zest
Salt and freshly ground pepper
One 4-pound chicken, at room temperature
1 large onion, cut into 8 wedges
1 lemon, cut crosswise into 8 rounds
1/2 cup chicken stock or low-sodium broth

  1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
  2. Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
  3. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
  4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
  5. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.

Bon appetit et bon vendredi a tous, Leeann x


  1. c'est magnifique, merci for the post

  2. Leeann-
    This is exactly how I make my chicken!! It is wonderful, even if I must say so myself.
    Have wonderful weekend.

  3. I do something similar but I use lemon thyme rather than common thyme, it adds a lovely depth of flavour. This week for a change we had Lavender chicken out of the little paris kitchen book, it was très délicieux :) I can almost smell the enticing aromas from your herby poulet now and I'm hungry!

  4. This looks fantastic. I've been wanting a good roasted chicken recipe. Thanks!

  5. Delicious! I love roasted chicken AND I love lemons - a lovely combination. Many thanks!

  6. Looks and sounds delicious - I can almost smell it! One to add to my list. Bon weekend!

  7. There's nothing better than roasted chicken with lemons. If it's French, I'm going to love it.
    Bon journee,


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