Bringing Paris Home
I recently had the opportunity to spend a week in Paris for a writing workshop. Yeah—it was every bit as magical as it sounds. The bookshops, the history, the Latin Quarter, long afternoons at cafés, and of course, the food.
Now that I’m home, I’d like to bring a little of that slower pace into everyday life. Meals don’t have to be elaborate to feel special, right? Sometimes the greatest luxury feels like putting dinner in the oven and spending the next hour reading a good book, catching up with family, or simply doing something other than standing over the stove.
Inspired by poulet rôti, the classic French roast chicken, this recipe pairs crisp potatoes, sweet carrots, and fragrant Herbes de Provence for a meal that’s as comforting as it is beautiful.
For open windows, slow suppers, and evenings that stretch just a little longer.
I hope this one makes its way to your table, too.
Ingredients
For the Chicken
- 1 whole chicken (about 4–5 lbs), spatchcocked
- 2 tbsp olive oil
- 2 tbsp softened butter
- 2 tsp Herbes de Provence
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 4 cloves garlic, smashed
- 1 lemon, halved
- 3–4 sprigs fresh thyme (optional)
Vegetables
- 1½ lbs baby Yukon Gold potatoes, halved
- 4 carrots, peeled and cut into large pieces
- 2 tbsp olive oil
- 1 tsp Herbes de Provence
- Salt & pepper
Directions
1. Prepare the Chicken
Preheat oven to 425°F.
Pat the chicken completely dry. Gently loosen the skin over the breasts and rub a little butter underneath. Rub the remaining butter and olive oil over the entire chicken.
Season generously with salt, pepper, and Herbes de Provence.
Place the smashed garlic, lemon halves, and thyme beneath the chicken.
2. Prepare the Vegetables
Toss the potatoes and carrots with olive oil, Herbes de Provence, salt, and pepper.
Arrange around the chicken in a single layer.
3. Roast
Roast for 45–60 minutes, rotating the vegetables once halfway through.
The chicken is done when the thickest part of the thigh reaches 165°F and the skin is deeply golden and crisp.
If desired, broil for 2–3 minutes at the end for extra-crispy skin.
4. Rest
Transfer the chicken to a cutting board and let rest 10–15 minutes before carving.
Toss the vegetables in the pan juices just before serving.
Serve with:
- A simple arugula salad dressed with lemon and olive oil
- Crusty French bread
- Salted butter
- A glass of chilled Sauvignon Blanc or sparkling water with lemon
Enjoy,
—Poplar & Prose
If you make this herb-roasted chicken, I'd love to hear about it. What did you serve with it? Did you linger over a book and dine solo, or did you serve a crowd?
The best recipes have a story, don't you think?
Join the Poplar & Prose Writers' Circle for more recipes, conversations, seasonal updates, and short stories delivered to your inbox.
0 comments