French Chicken | Recipe in Description

Prep time: 10–15 minutes
Cook time: ~45 minutes (depends on oven and chicken size)
Rest time: 15–25 minutes, or until internal temp reaches 165°F
Total time: ~1 hour 15 minutes

Ingredients

1 whole chicken (4–5 lbs)

1 lb baby gold or Yukon gold potatoes

1 whole garlic bulb, halved horizontally

2 lemons, halved lengthwise

1 to 1.5 cups olive oil

Salt and black pepper

2–3 sprigs fresh thyme, rosemary, or oregano
(or 1–2 teaspoons Italian seasoning if using dried herbs)

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

Instructions
1. Preheat the oven

Set oven to 425°F.

2. Prepare the potatoes

Spread the potatoes across the bottom of a roasting pan or oven-safe skillet.

3. Add the chicken and aromatics

Place the chicken on top of the potatoes.
Add the halved garlic bulb and lemon halves around it.

4. Season well (fresh herbs added here)

Drizzle 1 to 1.5 cups olive oil over the chicken and potatoes.
Season with salt, black pepper, and the fresh herbs.
Rub everything into the chicken skin.

5. Roast until the chicken reaches 150°F internal

Roast for about 45 minutes, basting once or twice with the pan oil.
Check the thickest part of the breast and thigh.
When the internal temperature reaches 150°F, remove the pan from the oven.

6. Rest until the chicken reaches 165°F internal

Let the chicken rest in the pan at room temperature.
Carryover heat will raise it from 150°F to 165°F in about 15–25 minutes depending on the size of the bird.
Once it hits 165°F, it’s ready.

7. Remove the chicken and potatoes

Transfer the chicken to a carving board.
Use a slotted spoon to move the potatoes to a serving dish.
Leave all pan juices, browned bits, garlic, and lemons in the pan.

8. Make the sauce

Squeeze the roasted garlic cloves into the pan.
Squeeze in the roasted lemon juice.
Whisk in the Dijon mustard and white wine vinegar.
Use a splash of warm water if the sauce is too thick, or a bit more olive oil if it needs smoothing.

9. Carve and serve

Carve into breasts, thighs, drumsticks, and wings.
Serve with the potatoes and spoon the warm sauce over the top.