poulet roti

RoastChickenThe key to getting that perfect, crispy-skinned roast chicken?  It’s not butter.  (I can’t believe it’s not!) <–bad nineties pun.  I know.

The secret to a good roast chicken bird is rather counterintuitive: it needs to be totally dry when you put it in the oven.  No basting, no moisture, just simple seasoning and high temperature.  Let the skins and the good meat do the work.

How nice.

poulet roti

Serves 2
Prep time 5 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 20 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free
Meal type Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Hot


  • 2 chicken breasts (bone-in, skin on)
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper (optional)
  • 1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
  • 2 sprigs fresh rosemary (leaves removed, chopped)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried tarragon
  • 5 cloves garlic (smashed, skins removed)


Step 1 Pre-heat oven to 400 degrees Fahrenheit.
Step 2 Pat chicken breasts dry to remove all extraneous moisture.  (Really important for the bird to roast correctly!)  Salt and pepper both breasts, covering the skins and underside.
Step 3 In a medium bowl, combine all of the herbs.  Rub both sides of each chicken with herb mixture.
Step 4 In a medium baking pan, make a layer of the fingerling potatoes and smashed garlic, with no overlap, and top with seasoned chicken breasts.  Make sure that the chicken breasts are touching to ensure that none of the garlic aroma and chicken juice escapes while they are baking.
Step 5 Throw in the oven for 1 hour and 15 minutes.  Skin will be crispy, and the inside will be nice and juicy.  To serve, remove potatoes from the bottom of the pan, place chicken on top, and top with garlic and chicken jus.

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