French Roasted Chicken

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Hello everyone, 

I've been thinking lately about the wonderful food that is prepared in France. This photo was my inspiration to make French Roasted Chicken. Julia Child has the best recipe in her cookbook Mastering The Art of French Cooking. But, I'm an easy, kinda fast cook. I like lots of free time while something is cooking.  Being retired my sweetheart and I have a wonderful routine for preparing meals. We both love to cook. I cook dinner and he cooks the best breakfast. For lunch we usually snack on leftovers, some cheese, crackers and cold cuts or CHICKEN SALAD.
The French Roasted Chicken was the best Sunday Dinner and all in one pan. After preparing the big bird for roasting I had a few hours to enjoy blogging and resting.

Printable Recipe

French Roasted Chicken Ingredients: 1 Large Roasting Chicken... Salt and Pepper  Butter - The more the better! Fresh Vegetables for Roasting 1/2 teaspoon dried thyme 2 cups chicken broth Directions:   Preheat oven to 425 degrees F.  Wash chicken in cold water and dry thoroughly.   Season the cavity with salt and black pepper.  Place 3 tablespoons of butter in the cavity  and rub the outside of the chicken with softened butter all over and season with salt and pepper.   Tie or tuck the drumsticks ends together and set the chicken breast side up on an oiled inverted v-shaped rack  or on an oiled rack in a roasting pan in the oven.  Roast for 15 minutes at 425 degrees F.  Remove chicken from oven. Reduce heat to 350 degrees F. Baste with pan juices and return to 350 degree F.  oven for 15 minutes.  Remove from oven and add vegetables, such as carrots, onions, and potatoes, and baste again.  Roast the chicken until the juices run clear. around 45 minutes, plus 7 minutes per pound.   Remove the chicken, cover and let rest while preparing the gravy.   Make gravy by adding broth and dried thyme on the stove top.  Stirring constantly. Carve the chicken and serve with roasted seasonal vegetables. ~Bon Appetit~

In my All-Clad roasting pan I turned the rack up-side down.
 The vegetables fit under the rack perfectly.  I wanted all the buttery juices to drip down on the root vegetables in the bottom of the pan. 

Carrots, Potatoes, Celery, Onions and Turnips with salt and pepper.

FRENCH ROASTED CHICKEN

Salty and Buttery Skin...

The vegetables are juicy and buttery

I hope you try My French Roasted Chicken sometime soon.

Thanks for visiting today...

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