Julia Child’s Roasted Chicken

Roasted chicken is one of those recipes that is so easy to make, you’ll wonder why you don’t make it more often. I was itching to use my new cookbooks I got for Christmas this year, Mastering the Art of French Cooking, so I decided to attempt the Roast Chicken recipe from Julia Childs herself. It’s easy, yet time consuming so don’t run off too far when you start this process. The time and effort is totally worth it though, this chicken was so tender and juicy I will never make it another way again.

Here’s what you’ll need:

  • 3-lb roasting or frying organic chicken
  • 1 small onion, roughly chopped
  • 1 carrot, roughly chopped
  • 2 cloves of garlic, sliced
  • 4 Tablespoons butter
  • 1 Tablespoon good cooking oil
  • kosher salt

Preheat the oven to 425 degrees. Sprinkle the inside of the chicken with 1/4 of a teaspoon of salt and 1 Tablespoon of butter. Dry the outside of the chicken thoroughly with paper towels and rub the skin with another Tablespoon of butter.

Put the chicken breast side up in a small roasting pan with the vegetables placed around it.

Set it on the middle rack and brown the chicken for 5 minutes. In a small saucepan, combine 2 Tablespoons of butter and 1 Tablespoon of good cooking oil and melt over low heat.

After 5 minutes, baste the chicken with the butter/oil mixture and turn it to one side and roast another 5 minutes. Repeat the basting and turn to the other side for an additional 5 minutes.

Reduce the oven to 350 degrees and leave the chicken on its side and baste every 10 minutes. Once you’ve used all of the butter/oil mixture, you can simply use the juices in the roasting pan. After 30 minutes (halfway through the cooking time), salt the chicken with an additional 1/4 teaspoon salt and turn it to its other side & baste. After 15 minutes, baste and salt the chicken one last time and turn it chicken breast up and roast for a final 15 minutes. When done, set the chicken on a serving platter and let it set for 5-10 minutes before carving.

Serve with your favorite side item or whatever you have available in your fridge / pantry.

Leftovers are great for sandwiches, soup, chicken salad, and keep the bones to make a roasted chicken stock (recipe coming soon).

Julia Child’s Roasted Chicken

Rating: 51

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 4-6

Ingredients

  • 3-lb roasting or frying organic chicken
  • 1 small onion, roughly chopped
  • 1 carrot, roughly chopped
  • 2 cloves of garlic, sliced
  • 4 Tablespoons butter
  • 1 Tablespoon good cooking oil
  • kosher salt

Instructions

  1. Preheat the oven to 425 degrees.
  2. Sprinkle the inside of the chicken with 1/4 of a teaspoon of salt and 1 Tablespoon of butter.
  3. Dry the outside of the chicken thoroughly with paper towels and rub the skin with another Tablespoon of butter.
  4. Put the chicken breast side up in a small roasting pan with the vegetables placed around it. Set it on the middle rack and brown the chicken for 5 minutes. In a small saucepan, combine 2 Tablespoons of butter and 1 Tablespoon of good cooking oil and melt over low heat.
  5. After 5 minutes, baste the chicken with the butter/oil mixture and turn it to one side and roast another 5 minutes. Repeat the basting and turn to the other side for an additional 5 minutes.
  6. Reduce the oven to 350 degrees and leave the chicken on its side and baste every 10 minutes. Once you've used all of the butter/oil mixture, you can simply use the juices in the roasting pan.
  7. After 30 minutes (halfway through the cooking time), salt the chicken with an additional 1/4 teaspoon salt and turn it to its other side & baste.
  8. After 15 minutes, baste and salt the chicken one last time and turn it chicken breast up and roast for a final 15 minutes.
  9. When done, set the chicken on a serving platter and let it set for 5-10 minutes before carving.
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