Roast Chicken ~ The Seasons Of Veuve Clicquot


This is a very simple recipe from The Seasons Of Veuve Clicquot, A Social Cookbook For All Celebrations. I roasted this chicken so that there is plenty in the house to snack on when the snow storm overtakes our town.

1 whole chicken, giblets removed from the cavity
1 bunch thyme, plus some thyme flowers for garnish
7 Tbsp. unsalted butter, at room temperature
Salt and freshly ground black pepper

Preheat oven to 375 degrees F.
Stuff the chicken with entire bunch of thyme. Smear the chicken with a generous layer of butter. Put the chicken in an oval baking dish, breast side up, and roast for one hour (or until a thermometer reads 180 degrees), regularly spreading the melted butter and juices over the chicken, until nicely browned and crisp on the top. If you like, turn the chicken upside down and roast until the bottom is crispy.
Remove from the oven and season with salt and pepper. Sprinkle a few thyme flowers. (I put some thyme on top shortly before the chicken was finished so that I could spoon melted butter over the herb).
Collect the sauce from the bottom of the pan and serve it in a gravy boat alongside the chicken.


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