No one knows how to roast a chicken better than the French. We paired ours with sides from Chef Le Quellec’s other dishes to create an amazing main course.
Serves 8
Prep/Inactive time: 40 minutes
Cook time: 1 1/2 hours
Preheat the oven to 425 degrees. Rinse the chicken, inside and out, under cold water. Pat the entire chicken dry and liberally season the cavity with salt and pepper. Stuff the cavity with your herb of choice (thyme or rosemary), lemon and garlic. Brush the outside of the chicken with melted butter and season liberally. Tuck the wings under the body of the chicken to prevent burning and tie the legs together with kitchen twine.
In the roasting pan, toss the onion, fennel and courgette with olive oil, salt and pepper. Spread evenly in the bottom of the pan and place the chicken on top. Roast for 1 ½ hours or until thermometer reads 165 degrees when placed between the leg and thigh.
Once done, allow chicken to rest for 20 minutes and serve with roasted vegetables and lemon risotto (recipe below).
