Roast Chicken

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ROAST CHICKEN WITH CITRUS - POULET ROTI AUX AGRUMES
Chicken is sumptuous no matter how it is prepared, though roasting is one of my favorite ways to prepare it. I always stuff it with several lemon halves, and usually an orange as well, then use those, once the chicken is roasted to squeeze over all the golden pieces - it is extraordinary!
Course plat du jour
Cuisine French
Keyword butter, chicken
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 20-40 minutes
Servings
servings
Ingredients
  • One 3 to 4 pound; 1.5-2kg farm-raised chicken whole, giblets removed,,
  • at room temperature
  • Fine sea salt and freshly ground black pepper
  • 1 lemon cut in quarters
  • 1 small orange cut in quarters
  • 3 bay leaves (Laurus nobilis)
  • 2 tablespoons unsalted butter softened
  • 2 tablespoons red wine vinegar
Course plat du jour
Cuisine French
Keyword butter, chicken
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 20-40 minutes
Servings
servings
Ingredients
  • One 3 to 4 pound; 1.5-2kg farm-raised chicken whole, giblets removed,,
  • at room temperature
  • Fine sea salt and freshly ground black pepper
  • 1 lemon cut in quarters
  • 1 small orange cut in quarters
  • 3 bay leaves (Laurus nobilis)
  • 2 tablespoons unsalted butter softened
  • 2 tablespoons red wine vinegar
Instructions
  1. Preheat the oven to 450ºF (230ºC).
  2. Season the cavity of the chicken with salt and pepper, then stuff it with the citrus fruit and the giblets. Place one bay leaf inside the chicken.
  3. Loosen the skin from the meat of the chicken and, reaching carefully under the skin, rub the meat with the butter. Slip the bay leaves under the skin, atop the butter. Truss the chicken.
  4. Roast the chicken until it is golden and cooked through, for about 1 hour. About 15 minutes before removing the chicken from the oven, pour the vinegar over the chicken. To test for doneness, pierce the thigh joint with a sharp knife - the juices should run clear.
  5. Remove the chicken from the oven and sprinkle it lightly with salt. Turn it on its breast-side, angled so the feet are above the head end, and let it rest for at least 20 minutes. Remove the citrus from the cavity of the chicken.
  6. Cut the chicken into serving pieces. Squeeze the lemons and the orange over the chicken and serve.
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