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Julia Child’s Roast Chicken

Yields6 ServingsPrep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

A timeless Julia Child classic – tender roast chicken with golden crispy skin, infused with lemon, garlic, and fresh herbs. Simple, juicy, and foolproof.

Julia Child’s Roast Chicken with golden crispy skin, herbs, and vegetables

 Whole chicken — 1 (about 1.5–2 kg)
 2 tbsp Unsalted butter, softened
 1 tbsp Olive oil
 Lemon — 1, halved
 2 cloves Garlic
 Fresh thyme — a few sprigs
 Fresh rosemary — a few sprigs
 Onion — 1, quartered
 Carrots — 2, cut into chunks (optional)
 Celery sticks — 2, cut into chunks (optional)
 Salt — to taste
 Black pepper, freshly ground — to taste
1

Step 1: Preheat oven to 200 °C (400 °F). Rinse chicken, pat dry with paper towels.

2

Step 2: Season cavity with salt and pepper. Insert lemon halves, garlic, thyme, and rosemary.

3

Step 3: Mix butter with salt and pepper. Spread under the breast skin, rub remaining butter over the chicken.

4

Step 4: Tie legs with kitchen twine, tuck wings. Place onion, carrots, and celery in roasting pan, set chicken on top. Drizzle with olive oil, season again.

5

Step 5: Roast for 60–75 minutes until juices run clear and thigh reaches 75 °C (165 °F). Baste every 20 minutes for crisp skin.

6

Step 6: Rest for 10–15 minutes before carving. Serve with roasted vegetables and pan juices.

 

Nutrition Facts

6 servings

Serving size

250

Amount per serving
Calories420
% Daily Value *
Total Fat 28g36%
Total Carbohydrate 4g2%
Protein 38g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.