Roasted Chicken

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Chef Olivier Senoussaoui, who grew up in the Perigord region of France, shares his mother’s recipe for roast chicken. A Sunday tradition in the Senoussaoui household you can add it to your repertoire as a year-round staple – perfect for a satisfying meal during cooler temps or great to keep in the fridge for a no-cook dinner when the weather heats up.


Servings: 4


  • 1 (5 to 6 pound) all natural free range roasting chicken
  • Fleur de Sel
  • Freshly cracked black pepper
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 bunch of Italian parsley
  • 1 bunch of fresh basil
  • 1 head garlic, peeled (not cut) whole
  • 2 heads of peeled shallots
  • 2 tablespoons (1/4 stick) Vermont butter,
  • Olive oil


  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat leftover and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with all the fresh herbs, and all of the garlic and all of the shallots. Brush the outside of the chicken with the butter and olive oil sprinkle again with salt and pepper (don’t be shy with seasoning the chicken).
  3. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken and put the chicken into the roasting pan.
  4. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
  5. Remove the chicken from the pan and cover with aluminum foil. Let it rest for about 20 minutes.
  6. When the chicken is removed from the pan, put the pan on the stove and skim off most of the fat. Boil rapidly until juice reduces and becomes syrupy. Strain the jus and serve it with the chicken
  7. Slice the chicken onto a platter and serve it for all to enjoy.

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