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French Roast Chicken


Good Sunday Day Dinner. A little work but worth it..

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Rate this recipe 4.3/5 (22 Votes)


  • 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



Step 1

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


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