Parisian Roast Chicken

By Marge Perry & David Bonom
This universally beloved dish makes a wonderful, casually elegant focus for a meal to share with friends and family. And, as much as we love to cook for others, it is always lovely to have leftovers to eat cold with mustard the next day.


    • carrots
    • celery stalks
    • garlic cloves
    • ground black pepper
    • lemon
    • Low-sodium chicken broth
    • Onions
    • roaster chicken
    • Salt
    • sprigs fresh rosemary
    • springs fresh thyme
    • unsalted butter


    1. Preheat the oven to 350°F.
    2. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat. Add the garlic, half the onion, half the carrots and half the celery
    3. Pat the chicken dry with paper towel. Season the inside of the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Fill the cavity with the cooked vegetables, thyme and rosemary sprigs. Cut the lemon in half
    4. Roast the chicken in the middle of the oven 30 minutes. Squeeze juice from the remaining lemon half over the chicken and roast 30 minutes longer. Continue roasting chicken, basting every half hour or so with pan juices, until an instant read thermometer inserted into the thickest part of the thigh registers 165°F, about 1 1/2-1 3/4 hours longer. Remove from the oven and let chicken rest 10-15 minutes before carving. Strain the pan juices and discard any fat from the top