French Roast Chicken Recipe

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French Roast Chicken
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Ingredients
14
Count
Nutrition
626
Calories
Total time
2
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425.
  2. Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
  3. Truss and dry the chicken, and rub the skin with the other half of the butter.
  4. Baste: Melt butter in a small saucepan with cooking oil.
  5. Leave on stovetop with a basting brush for later use.
  6. Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
  7. Scatter the veggies around it, and set it on the rack in the preheated oven.
  8. Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
  9. Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
  10. Reduce heat to 350.
  11. Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
  12. Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
  13. Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
  14. Continue to baste regularly.
  15. 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
  16. Continue to baste regularly.
  17. Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
  18. Let sit on a platter 5 to 10 minutes before carving.
  19. Remove all but 2 tablespoons of fat from the roasting pan.
  20. Stir in shallot or onion and cook slowly for 1 minute.
  21. Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
  22. Reduce to about 1/2 cup.
  23. Season with salt and pepper.
  24. Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
  25. Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 626.43 Kcal (2623 kJ)
Calories from fat 300.78 Kcal
% Daily Value*
Total Fat 33.42g 51%
Cholesterol 934.91mg 312%
Sodium 795.35mg 33%
Potassium 912.99mg 19%
Total Carbs 12.24g 4%
Sugars 2.63g 11%
Dietary Fiber 0.76g 3%
Protein 63.56g 127%
Vitamin C 56.5mg 94%
Vitamin A 10.5mg 351%
Iron 20.4mg 113%
Calcium 49.4mg 5%
Amount Per 100 g
Calories 137.55 Kcal (576 kJ)
Calories from fat 66.04 Kcal
% Daily Value*
Total Fat 7.34g 51%
Cholesterol 205.28mg 312%
Sodium 174.64mg 33%
Potassium 200.47mg 19%
Total Carbs 2.69g 4%
Sugars 0.58g 11%
Dietary Fiber 0.17g 3%
Protein 13.96g 127%
Vitamin C 12.4mg 94%
Vitamin A 2.3mg 351%
Iron 4.5mg 113%
Calcium 10.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.2
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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