You’ll love this French Fire-Roasted Chicken from Chef John Folse.
French Fire-Roasted Chicken
Author: Recipe courtesy of Chef John Folse
Yields: 8 servings
- 1 (5- to 6-pound) roasting chicken, giblets reserved, rinsed and patted dry
- Kosher salt
- Ground black pepper
- Granulated garlic
- 1 large bunch fresh thyme
- 1 lemon, halved
- 1 small head garlic, halved crosswise
- 1 large yellow onion, peeled and thickly sliced
- 20 sprigs fresh thyme, divided
- 4 carrots, cut into 2-inch pieces
- 8 Yukon Gold or tiny red potatoes, halved
- 1 fennel bulb, tops removed and cut into wedges
- 10 cloves garlic
- ¼ cup olive oil
- ½ cup butter, melted
- Preheat oven to 425°.
- Remove any excess fat and leftover pin feathers from chicken. Liberally rub inside of chicken with salt, pepper, and granulated garlic. Stuff cavity with bunch of thyme, lemon, and garlic head. Season outside of chicken with salt, pepper, and granulated garlic, rubbing well into skin. Tie legs together with kitchen string, and tuck wing tips under body of chicken.
- Place onion slices and 10 sprigs fresh thyme on bottom of a roasting pan. Season with salt, pepper, and granulated garlic. Place chicken on top of onion and thyme.
- In a large bowl, combine carrot, potato, fennel, garlic cloves, oil, and remaining 10 thyme sprigs. Season with salt, pepper, and granulated garlic, tossing to coat well. Arrange seasoned vegetable mixture around chicken in roasting pan. Pour melted butter over chicken.
- Cover and roast 1½ hours. Uncover and cook until skin turns brown and crispy, and a meat thermometer inserted in thickest portion registers 165°, 15 to 20 minutes more. Remove roasting pan from oven, cover with foil, and let rest for 20 minutes. Slice chicken, transfer to a platter, and serve with roasted vegetables.