Classic French-Style Chicken with Root Vegetables
Ingredients
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1 pound halved baby potatoes
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2½ cups carrot pieces
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1½ cups shallot wedges
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5 unpeeled garlic cloves
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1 tablespoon extra virgin olive oil
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2 teaspoons herbes de Provence
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½ teaspoon salt
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the vegetables
Combine the potatoes, carrots, shallot wedges, garlic, oil, herbes de Provence, salt and pepper on a June Pan. Toss to coat.
5 unpeeled garlic cloves
1 tablespoon extra virgin olive oil
2 teaspoons herbes de Provence
½ teaspoon salt
¼ teaspoon black pepper
June Pan
measuring spoons
1 pound halved baby potatoes
2½ cups carrot pieces
1½ cups shallot wedges
measuring cups
Make the herbed butter
In a small bowl, mash the butter, herbes de Provence, salt and pepper together until well combined.
4 tablespoons unsalted butter
spatula
small bowl
1 teaspoon herbes de Provence
2 teaspoons salt
½ teaspoon black pepper
Prepare the chicken
Set the June Roasting Rack within the June Pan, over the vegetables. Place the chicken breast-side up on the rack and pat it dry inside and out with paper towels. Working carefully to limit tearing, loosen the skin from the meat by inserting your fingers between them at the top (near the neck) and bottom of the breast meat. Carefully slide your hands under the skin to loosen it from the meat.
1 chicken
June Roasting Rack
paper towels
Season the chicken
Gently push about 2 teaspoons of herbed butter under the skin of each chicken breast. Use your fingers to massage the butter under the skin to cover the breast meat. Make sure your chicken is still dry (pat with paper towels again if necessary), then massage the remaining butter all over the chicken, including inside the cavity. If the butter starts to harden, making it difficult to rub into the meat, heat your hands under warm tap water and continue.
Tie the chicken and insert the June Food Thermometer
Tie the legs together with cooking twine. Insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast) at a 45° angle, avoiding the bone.
cooking twine
June Food Thermometer
Roast the chicken
Place the pan on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the chicken until it is cooked through and golden brown and the vegetables are tender and browned, about 1 hour and 40 minutes. June will notify you when the chicken is ready.
June Oven
Rest the chicken and serve
With protected hands, carefully unplug the food thermometer. Remove the pan from the June Oven and set on a heatproof surface. Again with protected hands, carefully lift the roasting rack out of the pan and set over a dish or another pan to collect any juices. Allow the chicken to rest at least 5 minutes before carving. With a slotted spoon or fish spatula, gently lift out the vegetables, leaving the cooking juices in the pan, and transfer to plates or a platter. Serve the vegetables with the carved chicken, squeezing out the garlic pulp and drizzling the pan juices over the food if desired. Season with more salt and pepper if needed.
cooling rack
slotted spoon