Andre Soltner's Roast Chicken Recipe

Name: Andre Soltner's Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sprigs fresh thyme; 3 sprigs fresh tarragon, removing and reserving the leaves of 1 sprig; 2 small white onions, halved; 1 poussin or small chicken (about 20 ounces); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons peanut oil; 2 sprigs fresh parsley; 1/4 cup white wine; 1/4 cup chicken broth; 2 tablespoons minced Italian parsley; 1 tablespoon butter

Servings: persons

2 sprigs fresh thyme
3 sprigs fresh tarragon, removing and reserving the leaves of 1 sprig
2 small white onions, halved
1 poussin or small chicken (about 20 ounces)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons peanut oil
2 sprigs fresh parsley
1/4 cup white wine
1/4 cup chicken broth
2 tablespoons minced Italian parsley
1 tablespoon butter

1
Preheat the oven to 450 degrees.
2
Place the thyme, 2 of the tarragon sprigs and onions in the cavity of the chicken; season inside and out with the salt and pepper.
3
On the stove, heat a roasting pan over high heat.
4
Add the peanut oil and the chicken and brown on all sides, about 1 to 2 minutes per side.
5
Remove from the heat and place in the oven.
6
Roast for 20 to 25 minutes, basting frequently, or until a meat thermometer reaches between 158 and 160 degrees when inserted in the thigh.
7
Immediately drop 1 teaspoon of water in the roasting pan, close the oven door and turn off the heat.
8
After 3 minutes, remove the pan from the oven and place the bird on a platter.
9
Carefully drain the fat from the pan and place on top of the stove over medium heat.
10
Add the wine and, using a wooden spoon, scrape the pan well.
11
Add the chicken broth, the reserved tarragon leaves and the parsley.
12
Simmer for 2 minutes and then remove from heat.
13
Whisk in the butter and serve immediately over the chicken.

152

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 sprigs fresh thyme, 3 sprigs fresh tarragon, removing and reserving the leaves of 1 sprig, 2 small white onions, halved, 1 poussin or small chicken (about 20 ounces), and more.

Yes, Andre Soltner's Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andre Soltner's Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions