Poulet Roti Au Beurre (Butter Roasted Chicken)

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Fill the chicken's body cavity with the onion, bay leaf and lemon and season well.

3. 3

   Beat together the butter, garlic, herbs and more salt and pepper.

4. 4

   Lift the skin from the neck end of the chicken away from the flesh and carefully work your hand between the skin and breast to form pockets.

5. 5

   Divide the butter in half and fill each pocket with half of it, spreading it as far along the breast as possible without tearing the skin.

6. 6

   Spread any remaining butter over the skin, then sprinkle all over with salt and pepper and transfer to a roasting pan.

7. 7

   Roast the chicken breast side down for about 20 minutes; then raost for another 20 minutes on one side; then turn again and raost it on the other side for about 20 minutes; finish roasting the bird breast side up -- total roasting time should be 1 and 1/4 to 1 and 1/2 hours until the skin is browned and the meat is cooked through.

8. 8

   Allow to rest for 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.