Half Roasted Poulet Rouge Recipe

Prep and season

Preheat oven to 220°C (425°F). Pat the chicken dry inside and out with paper towels. Season the cavity with 1 tsp kosher salt and 1/2 tsp black pepper. Stuff cavity with thyme sprigs, smashed garlic cloves, and half the lemon.

Butter under skin

Gently loosen the skin over the breast with your fingers to create pockets. Mix the softened butter with 1/2 tsp kosher salt and 1/4 tsp black pepper; smear evenly under the breast skin and over thighs. Rub remaining butter and 1 tbsp olive oil over exterior skin for crisping.

Roast

Place chicken breast-side up on a rack in a roasting pan. Tie legs if desired. Roast at 220°C (425°F) for 15 minutes to begin browning. Reduce oven temperature to 190°C (375°F) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C (165°F), about 30–40 more minutes depending on bird size. Baste once with pan juices halfway through second stage.

Rest

Remove chicken from oven and tent loosely with foil. Let rest 10–15 minutes before carving so juices redistribute.

While oven is preheating and chicken begins roasting, parboil the peewee potatoes: place potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer 8 minutes until just tender. Drain and let steam-dry for 2 minutes.

Toss potatoes with 1.5 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and chopped rosemary. Spread on a rimmed baking sheet in a single layer. Roast in the oven alongside the chicken during the second-stage roasting (when oven is at 190°C/375°F) for 25–30 minutes, turning once, until golden and crisp. If chicken needs less/more time, adjust potatoes accordingly; they tolerate 20–35 minutes.

When done, transfer potatoes to a warm bowl and sprinkle with a little chopped parsley.

About 10 minutes before the chicken is done, make the feta sauce. In a small saucepan over medium heat, melt 1 tbsp butter. Add minced garlic and cook 30 seconds until fragrant (do not brown).

Pour in 180 ml heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in 150 g crumbled feta until smooth and slightly thickened, about 2–3 minutes. If sauce is too thick, add up to 30 ml additional cream or a splash of warm water to reach a saucy consistency.

Season with 1 tsp lemon juice, 1/4 tsp freshly ground black pepper and stir in chopped dill or parsley if using. Keep warm over very low heat; do not boil once feta is incorporated to avoid breaking the sauce.

While chicken rests, assemble the hearts of palm salad. In a bowl, toss halved hearts of palm with 1 tbsp extra virgin olive oil, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper.

Add baby arugula or microgreens and gently fold to combine. Adjust seasoning to taste. Keep chilled briefly if not serving immediately.

Carve the rested bird into halves or desired portions. Place half a roasted Poulet Rouge on each plate (or a half bird per serving if using whole), spoon warm feta cheese sauce over the breast and thigh portions, arrange roasted peewee potatoes alongside, and add a portion of the hearts of palm salad.

Garnish with chopped parsley and lemon wedges. Serve immediately.