All-Time Greatest Recipes from Legendary Cooks Julia Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking. Slideshow: Fantastic Roast Chicken Recipes
This is an excellent recipe and works every time. For those struggling with Step 4: Roast for 15 minutes at 425 then brush the chicken with the rest of the butter. Reduce the oven to 350 then cook for another 45 minutes. After this, brush with lemon and add water if necessary to prevent burning. Test for temp to make sure it's at 165 degrees, if not continue to cook for 7-8 minutes and keep checking and follow the rest of the recipe.
The instructions start to make no sense from step #4. Roast it the first time for 1h 15 min. Then it says "after 15 min brush chicken with butter". So, take out the chicken after 1h 15m and let it sit for 15 min before brushing chicken? What? Then reduce oven to 350F. What next? Yes, it's implied that you roast it again for the 2nd time. But the language needs to be more concise, esp if there's a lot of back & forth of putting the chicken in the oven. Then roast for 45 minutes, take it out, and brush it with LEMON this time (not butter; butter was for the 1st time of taking it out). And then it says after 1 hour, baste chicken.... After 1 hour of what? 1 hour of letting it sit or 1 hour of roasting AGAIN? Which the math doesn't add up since it says the total time is 2h 15 min. This was super confusing. Please re-write this recipe!
Beyond excellent. The best roast chicken I’ve ever made. Turned out perfect and succulent with amazing flavor. Thank you Julia! I Thought of you the entire time I was cooking! We miss you here but thank God your recipes keep you here!
I don’t love chicken and this recipe is a game changer for me. I made it for my sister for Thanksgiving since she is not a fan of Turkey and I have already made it multiple times. Each time it has come out juicy and scrumptious. I did make one minor adjustment and put thin lemon slices between skin and chicken when I first put the chicken in.
Thank you for sharing this recipe.
Disappointing. Skin did not crisp and timing a little off-used by thermapen for temp. This is a variation of her poulet roti in the Art of French Cooking. Will try that one since Julia has never steered us wrong before.
Have made this classic Julia Child chicken for years. My family loves it. For company I will cook 2 or 3 depending on how many guests - always appreciated although simple. As to sides - cook some rice or pasta and spoon vegetables you stuffed chicken with over it along with some of the juices. Add a green vegetable or salad - some rolls?? - and your done!!
I wish that y'all would pair these with recommended sides!
Thank you for this recipe, it looks great, but #4 (roasting instructions) needs to be rewritten, it makes no sense.
Hi ! This really is such a excellent roast chicken dish. Simple and delicious !!Thanks for sharing with us :-)