Poulet Roti aux Herbes

French · 90 min · Chicken · gluten-free, keto, low-carb, high-protein

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Ingredients

• 4 lb whole chicken
• 3 tbsp softened unsalted butter
• 1 lemon
• 1 head halved garlic
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 tbsp coarse salt
• 1 tsp black pepper

Method

1. Heat the oven to 425F and pat the chicken thoroughly dry.
2. Rub the softened butter under and over the skin and season generously inside and out with salt and pepper.
3. Stuff the cavity with the halved lemon, garlic head, and herb sprigs, then tie the legs together.
4. Roast breast-up for 70 to 80 minutes until the juices run clear and the thigh reaches 165F.
5. Rest the bird for 15 minutes before carving so the juices redistribute.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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