I love the simplicity of this recipe. You only need very few ingredients, as shown in the picture above: the chicken, bay leaves and lemon. Plus the salt and pepper of course. The result is an amazingly juicy and delicious roasted chicken! After you've tried this recipe, you will start ignoring the packaged roasted chicken in grocery stores, guaranteed. :)Poulet RôtiIngredients:
1 roasting chicken with giblets1 lemon, halved2 fresh bay leavesSea salt and freshly ground black pepperDirections:
- Pre-heat oven to 450 F. Rinse the chicken and pat it dry all over with paper towels. Remove the giblets from the cavity of the chicken, generously add salt and pepper into the cavity, and return the giblets. Squeeze the lemon in the cavity, then add the lemon itself, pushing in each half gently.
- Slip in 1 bay leaf between the skin and the meat on each side of the breast, gradually working your fingers under the skin to gently loosen it so it does not tear.
- Truss the chicken and place it breast side up, on a rack if you like, in a large baking pan. Roast in the center of the oven until the bird is golden on the outside and the leg joint moves easily when you rotate it, about 1 hour.
- Remove the chicken from the oven, add salt and pepper generously all over. Flip the bird onto the breast side and let it rest, uncovered for at least 15 minutes and as long as 30.
- Carve the chicken and arrange it on a warmed serving platter. Cut the giblets into thin slices and arrange them on the platter. If a substantial amount of cooking juices remain in the baking pan, place it over medium heat and bring to boil. Scrape up any browned bits, stir in 1/2 cup of water, and pour the juice over the chicken.
- Enjoy!
We are learning to speak French little by little and we are enjoying it . She enjoyed saying "Poulet Rôti" over and over. Good healthy food and giggles are simply the best things you can have at the end of the day :)Recipe adapted from Susan Herrmann Loomis, Francetoday.com
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