# Poulet Rôti

A classic French Sunday roast chicken served with roasted vegetables and a rich white wine pan sauce.

- Servings: 1 chicken
- Prep time: 30 min
- Total time: 105 min
- Cuisine: French
- Category: Dinner
- Language: en

## Ingredients

- 1 stick butter
- Espelette pepper
- parsley, chopped
- lemon zest
- 3-4 garlic clove, confit
- chicken, dry-aged
- salt
- thyme
- 2 bay leaf
- parsley stalks
- potato
- onion
- carrot
- white wine
- chicken stock
- lemon juice (optional)
- demi-glace
- black pepper

## Instructions

1. Roughly chop parsley leaves and combine with room temperature butter, Espelette pepper, lemon zest, and mashed confit garlic cloves to make compound butter.
2. Confit the garlic by cooking peeled cloves submerged in oil on medium-high heat until they reach a light color.
3. Season the inside of the chicken with salt.
4. Stuff the chicken with fresh thyme, bay leaves, and reserved parsley stalks.
5. Truss the chicken with butcher's twine.
6. Spread the compound butter over the chicken, focusing on the breast and thighs.
7. Place chicken on a roasting tray rack and arrange chopped carrots, potatoes, and onions around it.
8. Roast in the oven, starting at 350°F (full fan), then increasing to 380°F for the final 10-15 minutes.
9. Halfway through roasting, deglaze the pan with white wine and chicken stock.
10. Remove chicken from the oven and let it rest.
11. Remove vegetables from the roasting tray and prepare the pan sauce on high heat by reducing the pan juices with demi-glace, lemon juice, black pepper, and a knob of butter.
12. Carve the chicken and serve with the pan vegetables and sauce.

## Source

- Original video: https://youtu.be/W3BlbYUr-v8?si=yt7w-z8a0XoeSG_1
- Creator: Bon Appétit
- Recipe page: https://www.cliprecipe.com/recipe/9d38db09-5c4d-48b4-8d78-1547bc560da9
- Extracted: 2026-10-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt