Poulet Roti aux Herbes

Ingredients

Whole chicken

1 (about 3-4 lbs)

Lemon

1, sliced

Black pepper

1 teaspoon, freshly ground

Salt

2 teaspoons

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Fresh rosemary

1 tablespoon, finely chopped

Fresh thyme

1 tablespoon, finely chopped

Fresh parsley

1 tablespoon, finely chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the chicken inside and out under cold running water. Pat it dry thoroughly with paper towels, both inside and out.
3. In a small bowl, combine the finely chopped rosemary, thyme, parsley, minced garlic, olive oil, salt, and freshly ground black pepper. This will form your herb rub.
4. Using your hands, rub the herb mixture all over the chicken, making sure to get under the skin and inside the cavity for maximum flavor infusion.
5. Stuff the cavity of the chicken with the sliced lemon. This will provide a lovely citrus note to your dish.
6. Tie the legs together with kitchen twine and tuck the wings under the body of the chicken. This will ensure even cooking.
7. Place the chicken in a roasting pan or a deep baking dish.
8. Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the juices run clear when you cut between a leg and thigh, and the internal temperature reaches 165°F (74°C).
9. Remove the chicken from the oven and tent it with foil. Let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, ensuring a moist and succulent roast.
10. Carve the Poulet Roti aux Herbes and serve it with your favorite sides. Bon appétit!