Perfect Poulet Rôti


Learn how to prepare a mouthwatering Poulet Rôti, the French classic roasted chicken dish, with this step-by-step recipe inspired by the renowned chef Thomas Keller. Follow these instructions carefully to achieve a perfectly roasted chicken with crispy skin and tender, juicy meat.

Preparation Time:  15 minutes Cooking Time:  1 hour 30 minutes  Total Time:  1 hour 45 minutes  Serves:


– 1 whole chicken (approximately 3-4 pounds) – Kosher salt – Freshly ground black pepper – 1 tablespoon canola oil or clarified butter – 4 sprigs fresh thyme – 4 sprigs fresh rosemary – 4 garlic cloves, lightly crushed – 1 lemon, halved

Step 1: Preparing the Chicken

1. Preheat your oven to 450°F (230°C). 2. Remove the giblets from the chicken cavity, if any. Rinse the chicken inside and out, then pat it dry with paper towels. 3. Generously season the chicken with kosher salt and freshly ground black pepper, both inside and outside the cavity.

Step 2: Trussing the Chicken (Optional but recommended)

1. Trussing the chicken helps it cook evenly and retain its shape. Cut a long piece of kitchen twine (about 2 feet). 2. Tuck the wings of the chicken behind its back. 3. Place the chicken breast-side up and cross the twine under the tail, then bring it around and tie it securely, pulling the legs together. 4. Trim any excess twine

Step 3: Preparing the Roasting Pan

1. Choose a roasting pan that comfortably accommodates the chicken. 2. Add the canola oil or clarified butter to the pan and place it in the preheated oven for a few minutes to get hot. 3. Carefully remove the hot pan from the oven using oven mitts or heat-resistant gloves.

Step 4: Roasting the Chicken

1. Place the chicken, breast-side up, in the hot roasting pan. 2. Add the thyme, rosemary, garlic cloves, and lemon halves to the pan, arranging them around the chicken. 3. Return the pan to the oven and roast for 50-60 minutes, or until the chicken's internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. 4. Baste the chicken with the pan juices every 20 minutes to keep it moist and flavorful.

Step 5: Resting and Serving

1. Once the chicken is cooked, remove it from the oven and transfer it to a cutting board. 2. Tent the chicken loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in more tender meat. 3. Carve the chicken into desired serving pieces, and serve it with the roasted garlic, lemon halves, and pan juices.


Congratulations! You have successfully prepared Thomas Keller's Poulet Rôti recipe. This deliciously roasted chicken with crispy skin and flavorful meat is sure to impress your family and friends. Serve it alongside your favorite side dishes or enjoy it on its own for a satisfying meal. Bon appétit!

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