Poulet Rôti Recipe
Recipe information
Make Poulet Rôti in just 1h 30m. roasted half-chicken, pommes lyonnaise, creamed spinach, tarragon sauce
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Ingredients
Poulet Rôti Ingredients
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. Prepare Pommes Lyonnaise
Peel and thinly slice the potatoes. In a skillet, melt 2 tablespoons of butter over medium heat. Add the onions and cook until translucent. Add the potato slices and cook until golden brown and tender, about 15-20 minutes. Season with salt and pepper to taste.
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.
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