Julia Child’s Favorite Roast Chicken: A Classic French Masterpiece

Nothing compares to the grace and simplicity of a nicely cooked chicken.  Every bite of Julia Child's favourite recipe, which is included in Mastering the Art of French Cooking, offers luscious meat, crispy skin, and fragrant herbs.  No matter how experienced you are in the kitchen, you simply must attempt this classic recipe.  For easy preparation, use it in conjunction with your Sharp Blades chef's knife!

Ingredients:
1 whole chicken (3–4 lbs), patted dry
2 tbsp softened butter (or olive oil)
1 tsp salt
½ tsp black pepper
1 lemon, halved
4 garlic cloves, peeled
2 sprigs fresh thyme (or rosemary)
1 small onion, quartered
½ cup chicken stock (for basting)

Equipment You'll Need: 
Chef's knife with sharp blades (for prep)
Rack-equipped roasting pan
To truss the bird, use kitchen twine.
Meat thermometer
Brush for basting

Time Spent Cooking:
15 minutes for preparation
Cook for 60 to 75 minutes.
In all, 1.5 hours

Directions:
Get the chicken ready:
Set the oven temperature to 425°F (220°C).  Add herbs, salt, and pepper to the cavity.  Add onion, garlic, and lemon.  To ensure consistent cooking, use kitchen string to truss the legs.

Butter & Season: 
Apply melted butter on the entire skin.  Season to taste with salt and pepper.

To achieve the ideal roast:
Arrange the chicken on a roasting rack, breast side up.  After roasting for forty-five minutes, baste with pan juices.  Keep roasting until the internal temperature reaches 165°F (74°C), which should take 15 to 30 minutes.

Rest & Serve: 
Before slicing, give the chicken ten minutes to rest.  With pan drippings, serve.

Nutrition Facts (Per Serving):
Calories: 320
Protein: 28g
Fat: 22g
Carbs: 2g
Sodium: 450mg

Pro Tip: 
In the refrigerator, dry-brine the chicken overnight with salt for an exceptionally crispy skin.  This improves flavour and retains moisture, making it perfect for succulent roast chicken with golden skin.