Poulet Roti (Roasted Chicken)

🛒 Ingredients

• Whole Chicken (raw, with bone and skin) 375 g · 638 kcal
• Unsalted Butter 13 g · 90 kcal
• Lemon 25 g · 7 kcal
• Garlic Head 13 g · 19 kcal
• Fresh Rosemary 1 g · 1 kcal
• Fresh Thyme 1 g · 1 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Remove the chicken from its packaging, pat it thoroughly dry with paper towels, and season generously inside and out with salt and black pepper.
2. In a small bowl, mix softened butter with finely chopped fresh rosemary and thyme. Rub this herb butter all over the chicken, including under the skin if possible.
3. Stuff the chicken cavity with a halved lemon and a head of garlic, cut in half horizontally. Tie the chicken legs together with kitchen twine.
4. Place the chicken on a rack in a roasting pan and roast for 1 hour 30 minutes, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
5. Once roasted, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving to allow the juices to redistribute.