Peasant-Styled Roasted Chicken
Easy, budget-friendly roasted chicken with herb butter and potatoes. Simple steps, safety tips, and tricks for juicy meat and crisp skin.
This is a simple peasant dished that is both easy and very inexpensive to make (Under $10!). serve with Ratatouille vegetables and everybody will think you really know what you're doing!
Submitted by: Chef Peter from Elgin, Il
Yield: 4-6 servings
- Season softened butter with Herbs de Provence and Bloody Mary Mate, rub under and over the skin for maximum flavor.
- Split and flatten the chicken, roast low and slow at 250°F, add potato discs halfway through for a one-pan meal.
- Check doneness with an instant-read thermometer, rest the bird, and finish at higher heat or broil to crisp the skin.
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Preparation Instructions:
Place butter in a bowl and allow to get very soft.
Split Chicken and splay open.
Mix Herbs de Provence and Bloody Mary Mate into butter.
Lift skin of chicken and rub seasoned butter over as much of the chicken under the skin as possible. Spread remainder on outer skin of Chicken.
Place chicken into roasting pan, uncovered and put into an oven pre-heated to 250 degrees. allow to roast for 1 1/2 hours.
Cut potatoes into 1/4 inch discs and place in roasting pan with chicken. Allow to roast another 1-1/2 hours.
Serve.
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More About This Recipe
You may add finely chopped garlic to the butter as well, if you so desire. Goes wonderfully with Ratatouille vegetables.
If you enjoyed this recipe, check out more French recipes here.
Frequently Asked Questions
What does peasant-styled roasted chicken mean?
It means a simple, rustic dish made with inexpensive ingredients. This version uses a whole chicken, butter, herbs, and potatoes for a hearty, no-fuss meal.
How do I split and splay open the chicken?
Use kitchen shears to cut out the backbone, then press down on the breast to flatten the bird. This spatchcock method helps the chicken cook evenly and faster. If you prefer, ask your butcher to do it.
What oven temperature and timing should I use?
The recipe calls for roasting at 250°F (about 120°C) for 1.5 hours, then adding potatoes and roasting another 1.5 hours. The key is to reach a safe internal temperature of 165°F (74°C). For a faster cook, roast at 375°F (190°C) for about 1 to 1.5 hours and monitor temperature.
How do I know the chicken is fully cooked?
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. It should read 165°F (74°C). The juices should run clear and the leg should move easily.
Can I substitute Bloody Mary Mate and what is it?
Bloody Mary Mate is a savory seasoning often used for Bloody Mary drinks. If you do not have it, substitute a mix of celery salt, smoked paprika, and a little black pepper or a pinch of horseradish powder for similar savory, slightly tangy notes.
How can I keep the breast meat from drying out?
Rubbing seasoned butter under the skin helps keep the breast moist. Also monitor internal temperature and remove the chicken as soon as the thickest part hits 165°F. Let the bird rest 10 to 15 minutes before carving.
When and how should I add potatoes?
Cut potatoes into 1/4 inch discs and add them to the pan after the first 1.5 hours so they cook through without turning mushy. You can toss them in oil and extra seasoning for browning.
How do I get crisp skin on a low and slow roast?
Finish the chicken under high heat for a short time. Turn the oven to 425°F (220°C) for the last 10 to 15 minutes or broil for 2 to 5 minutes while watching closely to avoid burning.
What does peasant-styled roasted chicken mean?
It means a simple, rustic dish made with inexpensive ingredients. This version uses a whole chicken, butter, herbs, and potatoes for a hearty, no-fuss meal.
How do I split and splay open the chicken?
Use kitchen shears to cut out the backbone, then press down on the breast to flatten the bird. This spatchcock method helps the chicken cook evenly and faster. If you prefer, ask your butcher to do it.
What oven temperature and timing should I use?
The recipe calls for roasting at 250°F (about 120°C) for 1.5 hours, then adding potatoes and roasting another 1.5 hours. The key is to reach a safe internal temperature of 165°F (74°C). For a faster cook, roast at 375°F (190°C) for about 1 to 1.5 hours and monitor temperature.
How do I know the chicken is fully cooked?
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. It should read 165°F (74°C). The juices should run clear and the leg should move easily.
Can I substitute Bloody Mary Mate and what is it?
Bloody Mary Mate is a savory seasoning often used for Bloody Mary drinks. If you do not have it, substitute a mix of celery salt, smoked paprika, and a little black pepper or a pinch of horseradish powder for similar savory, slightly tangy notes.
How can I keep the breast meat from drying out?
Rubbing seasoned butter under the skin helps keep the breast moist. Also monitor internal temperature and remove the chicken as soon as the thickest part hits 165°F. Let the bird rest 10 to 15 minutes before carving.
When and how should I add potatoes?
Cut potatoes into 1/4 inch discs and add them to the pan after the first 1.5 hours so they cook through without turning mushy. You can toss them in oil and extra seasoning for browning.
How do I get crisp skin on a low and slow roast?
Finish the chicken under high heat for a short time. Turn the oven to 425°F (220°C) for the last 10 to 15 minutes or broil for 2 to 5 minutes while watching closely to avoid burning.
Instead of the slow roast, I roasted this at 350 for about 1 hour, and it turned out fantastic-very moist and full of flavor.