Roast Chicken French-Style

Roast Chicken French-Style

Roast chicken, or poulet roti as the French call it,  is a staple in most homes. With some roasted vegetables and a big loaf of bread, it’s probably one of the favorite meals in most households. White Meat Medium & Large Boxes. 

  • Preheat the oven to 180°C.

  • Thoroughly pat dry the whole chicken using paper towels.

  • Drizzle olive oil, duck fat, or melted butter over the chicken. Using your hands, rub the fat over the surface of the chicken, including its wings and legs. Flip the chicken over and repeat on the backside.

  • Season with salt and pepper all over, including the cavity. 

  • Quarter some lemons. Gently stuff the inside cavity of the chicken with the lemon quarters, whole garlic cloves and some herbs, we like to use thyme, rosemary, oregano and/or sage. Use twine to tie the chicken legs together to keep the cavity shut (optional).

  • Grab a big enough baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish, breast-side facing up, and place in the oven to roast.

  • Roast the chicken for about 1-1.5 hours at 180°C. Loosely cover the chicken with a sheet of foil and let it rest for 10 minutes before serving. 

  • After carving, squeeze some of the roasted lemon juice over the chicken along with some of the tray juices. 


Using foil to cover the breast of the bird near the end of cooking can help prevent the meat from drying out and the skin from getting too brown. Watch carefully in the last 30 minutes and lay foil over the top of the chicken if necessary.