French 70 min

Poulet Rôti à la Française

Name: Poulet Rôti à la Française
Total time: 70 min
Yield: 2 servings
Cuisine: French
Ingredients: 1 whole chicken (3½–4 lbs); 4 tablespoons unsalted butter, softened; 4 cloves garlic, 2 minced, 2 left whole; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh tarragon, chopped; 1 lemon, halved; 1 cup dry white wine; 1 cup chicken broth; Salt and black pepper to taste

high-proteingluten-free

Ingredientsfor 2

450

Cal

48g

Protein

Carbs

26g

Fat

11 whole chicken (3½–4 lbs)
24 tablespoons unsalted butter, softened
34 cloves garlic, 2 minced, 2 left whole
41 tablespoon fresh thyme, chopped
51 tablespoon fresh tarragon, chopped
61 lemon, halved
71 cup dry white wine
81 cup chicken broth
9Salt and black pepper to taste

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Instructions

1
Preheat oven to 425°F. Mix butter with minced garlic, thyme, and tarragon. Season the chicken inside and out with generous salt and pepper. Loosen the skin over the breasts and push half the herb butter underneath, spreading evenly over the meat.
2
Rub the remaining herb butter all over the outside of the chicken. Place the whole garlic cloves and lemon halves (squeezed) inside the cavity. Tie the legs together with kitchen twine.
3
Place chicken breast-side up in a roasting pan. Roast at 425°F for 20 minutes until golden and starting to color. Add white wine and broth to the bottom of the pan. Reduce temperature to 375°F and roast for another 45–50 minutes, basting with pan juices every 15 minutes, until the juices run clear when the thigh is pierced and an instant-read thermometer reads 165°F.
4
Transfer to a carving board and rest for 10 minutes. Meanwhile, deglaze the roasting pan over medium heat, scraping up all the browned bits and reducing the juices slightly into a natural pan sauce. Carve the chicken and serve with the pan juices.