Pierre Franey's Roast Chicken Recipe

Name: Pierre Franey's Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, 3 to 3 1/2 pounds, with giblets; 1 bay leaf; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 clove garlic, peeled; Salt to taste; Freshly ground pepper to taste; 1 tablespoon vegetable oil; 1 whole onion, peeled and cut in half; 2 tablespoons butter; 1/2 cup chicken stock; 1/4 cup water

Servings: persons

1
Preheat the oven to 425 degrees.
2
Stuff the chicken with the bay leaf, thyme and garlic.
3
Sprinkle inside and out with salt and pepper to taste.
4
Truss the chicken with string.
5
Place the chicken in a shallow roasting pan.
6
Rub with the oil.
7
Place the chicken on its side and scatter the neck, gizzard, liver and onion halves around it.
8
Place the chicken in the oven and roast it 20 minutes, basting occasionally.
9
Turn the chicken on its other side.
10
Roast for 20 minutes, basting occasionally.
11
Remove all the fat from the roasting pan.
12
Place the chicken on its back.
13
Add the butter, chicken stock and water.
14
Roast for 20 minutes longer, basting.
15
When cooked, the chicken should be golden brown all over and no red juice should flow when the joint between the thigh and leg is pierced with a fork.
16
Use a fork and lift the chicken up to let the cavity juices flow into the pan.
17
Baste the chicken with the juices.
18
Untruss the chicken.
19
Remove and discard the bay leaves, thyme and garlic.
20
Carve the chicken into serving pieces.
21
Place the roasting pan on top of the stove.
22
Bring the pan gravy to the boil, stirring and scraping.
23
Serve chicken with hot gravy.

188

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 11 ingredients. The key ingredients include: 1 chicken, 3 to 3 1/2 pounds, with giblets, 1 bay leaf, 2 sprigs fresh thyme or 1/2 teaspoon dried, 1 clove garlic, peeled, and more.

Yes, Pierre Franey's Roast Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pierre Franey's Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions