Best 5 French Roast Chicken Recipes

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Indulge in the delectable flavors of French Roast Chicken, a classic dish that embodies the essence of French cuisine. This culinary masterpiece is a testament to the perfect harmony between tender, juicy chicken and a symphony of aromatic herbs and spices. Savor the crispy, golden-brown skin that encases the succulent meat, infused with the essence of thyme, rosemary, and garlic. As you delve into each bite, the richness of the chicken mingles with the savory notes of the roasted vegetables, creating a harmonious tapestry of flavors. This comprehensive guide presents a collection of French Roast Chicken recipes, each offering a unique twist on this beloved dish. Whether you prefer a traditional preparation or crave a modern interpretation, you'll find a recipe that suits your culinary desires. Embark on a culinary journey as we explore the art of creating this French masterpiece, ensuring a delightful dining experience that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE



Le Creuset French-Style Roast Chicken With Tarragon Cream Sauce image

French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.

Provided by BecR2400

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 1/2 lbs roasting chickens
2 -3 teaspoons dried tarragon
salt and pepper
2 cups hot chicken stock
1/2 cup heavy cream
2 -3 teaspoons dried tarragon
2 teaspoons cornstarch
salt and pepper

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



French Tarragon Roast Chicken image

Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.

Provided by Brian Holley

Categories     Poultry

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 lb) whole chickens
salt
pepper
2 ounces butter
4 g dried tarragon
4 cups water
1 tablespoon cornstarch
3 ounces single cream

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.

Nutrition Facts : Calories 628.7, Fat 50.5, SaturatedFat 19.8, Cholesterol 205, Sodium 245.2, Carbohydrate 3.1, Fiber 0.1, Protein 38.6

FRENCH ROAST CHICKEN



French Roast Chicken image

Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.

Provided by ChipotleChick

Categories     Chicken

Time 1h21m

Yield 1 bird, 4-6 serving(s)

Number Of Ingredients 14

3 lbs broiler-fryer chickens
1/4 teaspoon salt
2 tablespoons softened butter
1 small carrot, sliced
1 small onion, sliced
2 tablespoons melted butter
1 tablespoon cooking oil
1/4 teaspoon salt
1/4 teaspoon salt
1/2 tablespoon minced shallots or 1/2 tablespoon green onion
1 cup brown chicken stock or 1 cup canned chicken broth
salt
pepper
1 -2 tablespoon softened butter

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.

Nutrition Facts : Calories 924, Fat 69.8, SaturatedFat 24.4, Cholesterol 295.3, Sodium 896.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.3, Protein 65.3

FRENCH COUNTRY ROAST CHICKEN AND VEGETABLES



French Country Roast Chicken and Vegetables image

Number Of Ingredients 34

2 tablespoons Chopped Fennel fronds
2 slices White sandwich bread (crust removed)
1 Egg
1 Minced shallot
2 cloves Minced garlic
2 tablespoons Chopped parsley
1 teaspoon Fresh marjoram
2 tablespoons Ground mustard
1/4 teaspoon Black pepper
2 sheets Parchment paper
2 Chicken breasts (12 oz each), skin on, boneless
2 Chicken thigh/leg combo (12 oz each), skin on, bone in
2 tablespoons Oil
2 Celery ribs
8 Parsley sprigs
6 Marjoram sprigs
1 Bay leaf
1/2 pound Small red potatoes
1 Fennel bulb, quartered
2 Carrots (chopped in 1/2 inche pieces)
8 Peppercorns
2 Whole garlic cloves
1/4 teaspoon Salt
4 cups Chicken broth
1/3 cup EVOO
6 Cornichon, minced
2 tablespoons Parsley, minced
1 tablespoon Fennel fronds, minced
1 teaspoon Marjoram
2 teaspoons Ground mustard
2 teaspoons Shallot, minced
1/2 teaspoon Lemon zest, grated
2 tablespoons Lemon juice
1/4 teaspoon Black pepper

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 RECIPE - (4.3/5)



French Roast Chicken Recipe - (4.3/5) image

Provided by hanley89

Number Of Ingredients 14

2 1/2 tbsp. unsalted butter
1/3 cup finely diced celery
1/3 cup finely diced carrots
1/3 cup finely diced onions
2 fresh Thyme sprigs
Parsley stems
Celery leaves
3 1/2 to 4 1/2 pound chicken
Kosher salt,Table grind black pepper and Paprika
6 1/8 inch thick lemon slices
8 ounces baby carrots
1/2 cup sliced red or white onion
1 tbsp. fresh lemon juice
3/4 cup chicken stock

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

Tips:

  • Selecting the Right Chicken: Choose a whole chicken that is fresh and plump, with no signs of bruising or discoloration. Look for a chicken that is free-range or organic for better flavor and quality.
  • Preparing the Chicken: Rinse the chicken inside and out with cold water and pat it dry with paper towels. Remove any excess fat from the chicken, including the fat inside the cavity. Truss the chicken to keep it compact and ensure even cooking.
  • Seasoning the Chicken: Use a flavorful blend of herbs and spices to season the chicken. Common seasonings include salt, pepper, garlic powder, onion powder, paprika, and thyme. Be generous with the seasonings to ensure a flavorful and aromatic chicken.
  • Roasting the Chicken: Preheat the oven to the recommended temperature, typically around 400°F to 425°F. Place the chicken breast-side up in a roasting pan and add vegetables around the chicken. Roast the chicken for the specified amount of time, basting it with the pan juices every 20-30 minutes to keep it moist.
  • Resting the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful meat.

Conclusion:

French roast chicken is a classic dish that is loved for its crispy skin, juicy meat, and delicious flavor. The key to a perfect French roast chicken lies in selecting a high-quality chicken, seasoning it generously, and roasting it at the right temperature. By following the tips and instructions provided in this article, you can create a mouthwatering French roast chicken that will impress your family and friends. So next time you're looking for a special dish to serve, give French roast chicken a try and enjoy the delicious results.

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