Poulet Rôti Recipe
roasted half-chicken, pommes lyonnaise, creamed spinach, tarragon sauce
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Ingredients
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Poulet Rôti Ingredients
Method
Cooking Directions
- 1
Roast the Chicken
Preheat the oven to 425°F (220°C). Rub the half chicken with olive oil, salt, black pepper, minced garlic, and fresh thyme. Place the chicken in a roasting pan and roast for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
- 2
- 3
Make Creamed Spinach
In a saucepan, melt the remaining 2 tablespoons of butter. Add the fresh spinach and cook until wilted. Stir in the heavy cream and cook until slightly thickened. Season with salt and pepper to taste.
- 4
Prepare Tarragon Sauce
In a small saucepan, combine chicken broth and fresh tarragon. Simmer for about 5 minutes. Strain the sauce if desired, and serve alongside the roasted chicken.
