Autumn Roast Chicken with Herbs and Vegetables

5 min read
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Poulet Rôti d'Automne aux Herbes et aux Légumes

In the months preceding Christmas, we often find ourselves roasting chickens at every opportunity. This recipe is ideal for one of the first chicken of the season, because the fall vegetables won't get tired of your festive toppings at Christmas dinner time.

It is easy to over roast your poultry especially when the cooking instructions are too conservative or you rely on juice clarity so the best way to make sure you don't is to do it cook by temperature, not time.

For example, you can use a Thermapen to check the temperature intermittently, but we like to use the DOT Digital Thermometer so we can relax knowing that we will be notified as soon as it is done.


The optimum temperature for cooking chicken is 74°C , any higher than that and you'll start losing vital juices. 


For 4 people : 

  • 1 whole chicken
  • 1 lemon cut in half
  • Small bouquet of rosemary and thyme
  • ½ garlic bulb
  • Olive oil
  • Salt pepper
  • 2 carrots
  • 4 shallots
  • 2 parsnips
  • 1 butternut squash
  • 2 leeks

Tip: Let stand

When you remove a large piece of meat from the oven, the internal temperature continues to rise through the conducting process. That's what we call deferred cooking . Therefore if you stop cooking your meat to the point where it reaches optimum temperature, by the time you serve the food, it may have risen a significant amount. Taking this into account, we recommend that you cook your chicken until he reaches 70°C because the temperature will rise to 74°C while he is resting.


Recipe :

  • Take the chicken out of the fridge and let it come to ambient temperature/ 20°C .
  • Preheat the oven to 200°C .
  • Chop the vegetables, toss with oil and put in a roasting pan.
  • Place half of the lemon in the cavity of the poultry and place the chicken over the vegetables.
  • Crush the garlic, tear the herbs and mix in a bowl with a little oil. Spread the mixture on the skin of the chicken.
  • Squeeze the remaining lemon half over the chicken and vegetables. Season with salt and pepper.

  • Set the DOT Digital Thermometer to 70°C . Insert the probe into the thickest part of the poultry, between the breast and the thigh (without touching the bone). Moreover, place it inside the oven and bake until the alarm is ringing.
  • Cover the tray with aluminum foil and tea towels to keep it well insulated. Let rest at least 30 minutes before returning check the temperature with a Thermapen. Make sure the temperature has risen to 74°C in the thickest part.
  • Slice and serve with fall vegetables and lots of sauce.

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