I Love Tea Cups

I Love Tea Cups

Sunday, October 13, 2013

French Roasted Chicken

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
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
  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.
Salty and Buttery Skin...
The vegetables are juicy and buttery
I hope you try My French Roasted Chicken sometime soon.
Thanks for visiting today...


  1. Your french-roasted chicken and the vegetables look delicious and quite easy to prepare. Thanks for sharing your recipe.

  2. Your chicken and veggies look delicious! It is a perfect meal for Sunday dinner. Thanks for sharing the recipe! Enjoy your week ahead!

  3. Your chicken dinner looks delicious and the house would smell marvellous as well.

  4. I want to try this as soon as we clear up our chicken crisis here in California. I am always looking for a better way to roast a chicken and this looks like the answer.

    Madonna/aka/Ms. Lemon

  5. Ok, now I am starving. This looks sooooooooooooooo good. Thanks tons for linking to Inspire Me. Hugs, Marty

  6. Mmmmm...that looks wonderful and I bit your house smells heavenly...I think I need to make this with the veggies on the bottom...

  7. Absolutely classic roasted chicken. I think I smell it. Thanks so much for sharing this recipe with us on foodie friday.

  8. There is nothing better in the fall than the smell of a chicken roasting in the oven. I just love that you have the vegetables on the lower part of the pan to catch every bit of goodness from the chicken. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
    Come Back Soon,
    Miz Helen

  9. Just wanted you to know that your recipe is being featured today on Foodie Friday. Stop by and get your featured button. I will be pinning and tweeting it this week.

  10. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

  11. RR
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