Classic Poulet Rôti

Ingredients:

1 whole chicken (about 4 lbs)

2 tbsp olive oil

4 cloves garlic, minced

1 lemon, halved

1 bunch fresh thyme

1 tsp paprika

Salt and pepper, to taste

4-5 potatoes, peeled and quartered (optional)

2 carrots, peeled and cut into chunks (optional)

 

Directions:

Preheat oven to 400°F (200°C).

Rinse the chicken inside and out, then pat dry with paper towels. Rub the chicken with olive oil, minced garlic, paprika, salt, and pepper.

Place the halved lemon and fresh thyme inside the chicken cavity.

Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.

Place the chicken in a roasting pan. Surround it with potatoes and carrots if using.

Roast for about 1 hour 20 minutes, or until the juices run clear when you cut between the leg and thigh, and the internal temperature reaches 165°F (74°C).

Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables.

Prep Time: 15 mins | Cooking Time: 1 hour 20 mins | Total Time: 1 hour 35 mins

Kcal: 450 per serving | Servings: 4-6 servings