Nutrition Facts
4 servings
4
Roast Chicken Recipe like in a Rotisserie
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Discover this recipe for roasted chicken like in a rotisserie. A real delight that is easy to make and pleases everyone.
Ingredients
1 Large free-range chicken
1 Lemon
6 cloves Garlic
1 Herb bundle (bay leaf and thyme)
2 Strong mustard
5 Chicken broth
20 Water
2 Butter
2 pinches Salt and pepper
Directions
1
Preparation of the chicken Preheat the oven to 210°C. Squeeze the juice of the lemon and "massage" the chicken with it. Pour the remaining lemon juice inside the chicken.
2
Peel and cut your garlic cloves in half, making sure to remove the sprout from the center of the clove. Add the cloves and the bouquet garni inside the chicken as well.
3
Adding mustard To finish, generously "massage" your chicken with the mustard so that it is well-coated. Place the chicken in a baking dish, sprinkle with a few pats of butter, and season with salt and pepper.
4
Heat the water to dissolve the half bouillon cube. Then pour the broth into the bottom of the dish.
5
Cooking Bake for 30 minutes, then lower the temperature to 180°C and continue cooking for another hour. Baste your chicken regularly and add a little water if needed.
Ingredients
Ingredients
1 Large free-range chicken
1 Lemon
6 cloves Garlic
1 Herb bundle (bay leaf and thyme)
2 Strong mustard
5 Chicken broth
20 Water
2 Butter
2 pinches Salt and pepper
Directions
Directions
1
Preparation of the chicken Preheat the oven to 210°C. Squeeze the juice of the lemon and "massage" the chicken with it. Pour the remaining lemon juice inside the chicken.
2
Peel and cut your garlic cloves in half, making sure to remove the sprout from the center of the clove. Add the cloves and the bouquet garni inside the chicken as well.
3
Adding mustard To finish, generously "massage" your chicken with the mustard so that it is well-coated. Place the chicken in a baking dish, sprinkle with a few pats of butter, and season with salt and pepper.
4
Heat the water to dissolve the half bouillon cube. Then pour the broth into the bottom of the dish.
5
Cooking Bake for 30 minutes, then lower the temperature to 180°C and continue cooking for another hour. Baste your chicken regularly and add a little water if needed.
Notes
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Serayah971
Hello everyone Hey! The recipe is so, so good! I was looking for an express recipe and I found one that was so tasty that I added it to the list for future roasted chicken. You should try it; you won't regret it. Just one thing: I didn't use mustard, but it was still amazing! -
JennyJi1005
So, to be completely honest, I am quite picky about flavors, and when I looked at this recipe and read the reviews, it made me want to try it, but I didn't really believe in it. The lemon, the herbs, the garlic—I had already tried this kind of seasoning. Fairly good, but nothing extraordinary either. When the taste of garlic comes through too much, I'm not a fan, and as for mustard, it didn’t really inspire me! But I thought I would follow the recipe exactly and see what happens, as the enthusiasm in the comments was very persuasive! I used high-quality chicken, of course. But wow! This recipe more than delivers on its promises! It delights you, treats you, and while tasting it, you think, I will never roast chicken any other way! It’s absolutely perfect; nothing stands out too much, and the balance of flavors is just sublime. I was worried about an overpowering garlic taste, but not at all—everything is in harmony! As for the crispness of the skin, I had never managed to achieve that! Crispy on the outside, tender on the inside—just sublime. You are crowned the queen of roasted chicken, without a spit.... Thank you! -
belphmist
I made this recipe. I just changed the cooking method. My oven has a rotisserie, so I cooked the chicken on the spit. I let the potatoes cook in the pan below. I had to add about 75 cl of water during the cooking process. Nevertheless, my whole family loved it! -
Sandrine
Made this for Sunday lunch = Divine... I only used thyme because I didn't have any bay leaves, we don't like garlic so I put half a shallot in the chicken (free-range) and organic lemon. I cut potatoes into wedges and placed them in the dish with the chicken, all soaked in the excellent sauce. We enjoyed it... Thank you for this superb recipe. -
nad
truly delicious the skin is perfectly golden. the aroma of the herbs really enhances the meat of the chicken and the juice is perfect don't change anything
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