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. CThis recipe is ideal for one of the first chickens of the season, because the autumn vegetables will not tire of your festive toppings at Christmas dinner time.

It is easy to over-roasting your poultry especially when the cooking instructions are too conservative or you're relying on the clarity of the juice so the best way to make sure you don't is to do it cook based on 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 we will be notified as soon as it is done.


The optimal 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 bulb of garlic
  • Olive oil
  • Salt pepper
  • 2 carrots
  • 4 shallots
  • 2 parsnips
  • 1 butternut squash
  • 2 leeks

Tip: Let it sit

When you remove a large piece of meat from the oven, the internal temperature continues to rise throughout the conduction process. That's what we call cooking by carryover . Therefore if you stop cooking your meat at the point where it reaches an optimal 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 it reaches 70°C because the temperature will rise to 74°C while he rests.


Recipe :

  • Take the chicken out of the refrigerator and let it come back to ambient temperature/ 20°C .
  • Preheat the oven to 200°C .
  • Chop the vegetables, mix with oil and place in a roasting pan.
  • Place half of the lemon in the cavity of the poultry and place the chicken on top of the vegetables.
  • Crush the garlic, tear the herbs and mix in a bowl with a little oil. Spread mixture onto chicken skin.
  • 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 cook until the alarm is ringing.
  • Cover the tray with aluminum foil and kitchen towels to keep it well insulated. Let it rest at least 30 minutes before returning to check the temperature using a Thermapen. Make sure the temperature has risen to 74°C in the thickest part.
  • Cut up and serve with fall vegetables and plenty of sauce.

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