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Ingredients
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Poulet rôti
Pommes purée (mashed potatoes)
Method
Poulet rôti
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Remove the chicken from the fridge 30 minutes before roasting so it comes closer to room temperature; pat the cavity and skin dry with paper towels.
- 2
Make herb butter
In a small bowl, combine the softened butter, minced garlic, chopped thyme and rosemary, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Mix until uniform.
- 3
Season and stuff
Loosen the skin over the chicken breasts by sliding your fingers gently between the skin and meat. Spread about two-thirds of the herb butter under the skin over the breasts and thighs. Rub the remaining butter over the outside of the skin. Season the outside and inside cavity with the remaining 1 tsp kosher salt and a pinch of black pepper. Stuff the cavity with the halved lemon and quartered onion.
- 4
- 5
Roast
Place the chicken breast-side up on a rack set in a roasting pan (or in a shallow ovenproof pan). Pour 120 ml chicken stock or water into the bottom of the pan to keep drippings from burning. Roast at 425°F (220°C) for 15 minutes to start browning, then reduce the oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C). For a 3–4 lb chicken expect about 50–75 minutes total roast time (including initial high-heat period). Baste once or twice with pan juices during cooking if desired.
- 6
Rest
When the chicken reaches temperature, remove from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes to allow juices to redistribute before carving.
Pommes purée (mashed potatoes)
- 7
Cook potatoes
Place the peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp of the salt to the water. Bring to a simmer over high heat, then reduce to a gentle boil and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size.
- 8
Warm dairy
While potatoes cook, warm the milk (or cream) gently in a small saucepan or microwave until hot but not boiling. This prevents cooling the potatoes when mixed.
- 9
- 10
Mash and finish
Using a potato ricer or masher, press the potatoes until mostly smooth. Add the softened butter (6 tbs) in pieces, stirring to incorporate. Gradually add the warmed milk while stirring until you reach a creamy consistency. Season with the remaining 1 tsp salt and 1/2 tsp black pepper; taste and adjust. Stir in chopped chives or parsley if using.
- 11