Best French Roast Chicken Recipes

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat the oven to 350°F.
• Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
• Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
• Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
• SAUCE:.
• To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
• Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

FRENCH TARRAGON ROAST CHICKEN

Steps:

• Heat oven to 180c.
• Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
• Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
• Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
• In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
• With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
• Remove the bird from the pan and set aside.
• Whisk the liquid from the roasting pan into the sauce and add the cream.
• Pour some of the sauce over the bird.
• Serve the remaining sauce separately.
• Serve with boiled potatoes, glazed carrots and runner beans.

FRENCH ROAST CHICKEN

Steps:

• Preheat oven to 425.
• Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
• Truss and dry the chicken, and rub the skin with the other half of the butter.
• Baste: Melt butter in a small saucepan with cooking oil.
• Leave on stovetop with a basting brush for later use.
• Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
• Scatter the veggies around it, and set it on the rack in the preheated oven.
• Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
• Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
• Reduce heat to 350.
• Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
• Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
• Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
• Continue to baste regularly.
• 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
• Continue to baste regularly.
• Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
• Let sit on a platter 5 to 10 minutes before carving.
• Remove all but 2 tablespoons of fat from the roasting pan.
• Stir in shallot or onion and cook slowly for 1 minute.
• Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
• reduce to about 1/2 cup.
• Season with salt and pepper.
• Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
• Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.

FRENCH COUNTRY ROAST CHICKEN AND VEGETABLES

Steps:

• 1. Make the Stuffing
• Pulse sandwich bread in food processor until medium fine breadcrumbs
• Add egg, parsley, marjoram, shallot, garlic, mustard, and black pepper to food processor. Pulse 8 times until mixed.
• Add 1 lb ground pork to processor. Pulse until mixed (4-5 pulses)
• Lay out 2 pieces of parchment paper. Add half of stuffing mixture to bottom third of each. Shape into 8"x2" logs, roll into log, and twist ends of paper to seal. Tie ends with kitchen string.
• 2. Brown the chicken
• Pat chicken dry
• Heat 2 tbsp oil in dutch oven
• Season chicken with salt and pepper
• Brown chicken 4-7 minutes on skin side only until brown. Remove to a plate. Put fat out of dutch oven
• 3. Make bouquet garnis
• Halve celery ribs crosswise. Stack parsley, marjoram and bay leaf in a tight pile. Encase the pile between celery ribs and tie securely with kitchen string
• 4. Build the Meal in the Pot and Cook It
• Add whole potatoes, quartered fennel bulb and chopped carrots to bottom of dutch oven in a single-ish layer.
• Lay bouquet garnis on top of vegetables
• Add peppercorns, garlic cloves, salt
• Add chicken broth to pot, leaving the top 1/2 inch of vegetables uncovered
• Lay chicken legs on veggies (they will not be covered)
• Lay stuffing rolls beside legs
• Lay chicken breasts on top of chicken legs
• Increase heat to high and bring to a boil
• Cover dutch oven and place in 300 degree oven until breast meat reaches 160 degrees, about 60-70 minutes
• 5. Make the Sauce
• Combine all ingredients in a bowl, whisk, set aside for 15 minutes. EVOO, parsley, marjoram, fennel fronds, cornichon, shallot, mustard, lemon zest, lemon juice, black pepper
• 6. Remove Ingredients and Serve
• Remove chicken and stuffing to a plate. Remove all skin from chicken. Carve breasts into thick slices. Separate legs from thighs. Carve stuffing into large slices.
• Remove veggies to serving platter
• Strain and defat broth
• Add stuffing to side of platter beside veggies
• Add chicken to platter atop veggies and stuffing
• Sprinkle with parsley and moisten platter with reserved broth
• Serve into individual bowls, adding more broth and cornichon sauce to each bowl

FRENCH ROAST CHICKEN AND MEDITERRANEAN VEGETABLES IN WINE

Steps:

• Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
• Preheat oven to 180C or 360°F.
• Grease a sturdy roasing tin or tray with a little of the olive oil.
• Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
• Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
• Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
• Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
• Serve with jacket potatoes or peppered potato wedges, Recipe #193370.
• N.B.
• I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!

FRENCH ROAST CHICKEN AND MEDITERRANEAN VEGETABLES IN WINE

Steps:

• Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!
• Preheat oven to 180C or 360°F.
• Grease a sturdy roasing tin or tray with a little of the olive oil.
• Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.
• Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.
• Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.
• Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes; the chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through & charred slightly!
• Serve with jacket potatoes or peppered potato wedges, Easy Low Fat Oven Roasted Peppered Potato Wedges.
• N.B.
• I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!

FRENCH ROAST CHICKEN RECIPE - (4.3/5)

Steps:

• 1. Preheat oven to 425. Melt 1 tbsp. of butter in a medium skillet. Add diced carrots, celery and onions and cook over moderate heat until softened, stir in thyme 2.Wash the chicken rapidly inside and out with hot water and pat thoroughly dry with paper towels. Salt and Pepper the cavity and stuff with the diced vegetables, lemon slices, parsley stems and celery leaves Massage the chicken all over with one tbsp. of butter and tie drumsticks together 3. Place chicken in a roasting pan. Salt and pepper the outside of the chicken and dust with paprika and Roast Chicken for 20 minutes at 450 4. Turn oven temperature down to 350.Brush chicken with remaining 1/2 tbsp. of butter, scattered onions and baby carrots around chicken, pour the chicken stock over vegetables 5. Place timer on for 40 minutes, at that time, brush chicken with lemon juice, add 1/2 cup chicken stock or water if vegetables are dry to prevent burning 6. Place timer on for additional 20 minutes, check chicken- instant- read thermometer should read 165.Total cooking time ranges between 1hr 15 minutes to 1hr 30 minutes depending on size of chicken. 7. place chicken on carving board and let rest for 15 minutes before carving 8. Strain the pan juices and serve with the chicken and vegetables