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The inspiration for this Julia Childs Roast Chicken was being told by a friend (I wish I could remember so I could give them credit) about the best chicken dish they ever made. That was enough for me to give it a try. It really is pretty easy. There is one simple extra step. The vegetables are sautéed in advance and then stuffed into the cavity of the chicken.
Julia Childs Roast Chicken
The other super flavorful step is rubbing the skin with butter. The original recipe calls for basting during the cooking process. I did apply butter once but could not get myself to add a lot of butter. Consider this a compromise between a healthy recipe and the recreating of a classic. If you want to see the original – Julia Child’s at her best – see this LINK of her making the recipe.
We eat a lot of chicken in our household. We try to limit our red meat and reserve red meat most for steaks. I think cooking with chicken enables a chef to add a lot of different flavors to the dish. I have made simple dishes like SPATCHCOOKED CHICKEN, a MUSTARD CHICKEN and a MEXICAN RISOTTO STUFFED CHICKEN MILANESE to name only a few. This roast chicken dish could not be easier to create. The only step, mentioned above, is sautéing vegetables. Once sautéed and cooled, the veggies are placed into the cavity. The chicken is seasoned and placed in the oven. That’s it.
The cast of characters.
Ingredients
The sautéing of the vegetables.
Sautéing of the Vegetables
Finishing the stuffing and spicing of the chicken.
Stuffing and Spicing the Chicken Prior to Roasting
The Julia Childs Roast Chicken plated.
Julia Childs Roast Chicken Plated
Julia Childs Roast Chicken
Ingredients
- 1 Whole Chicken
- 3 Stalks Celery rough chop
- 2 Whole Carrots rough chop
- 1 Whole Yellow Onion diced
- 1 Whole Lemon Cut in half
- 1 Bunch Fresh Thyme
- 1 Tbsp Oregano
- 4 Tsp Salt divided
- 4 Tsp Black Pepper divided
- 1 1/2 Tbsp Olive Oil divided
- 3 Tbsp Butter softened
Instructions
-
Heat the oil in a skillet on medium heat. Add the vegetable and half the spices and cook until softened - about 5 minutes. Remove from stove and let cool.
Add the the veggies in the cavity of the chicken with the cut lemon. Rub the softened butter on the skin of the chicken. Sprinkle the remaining spices on the exterior of the chicken.
Place in a 350 degree oven and cook for 90 minutes checking for doneness.
Serve and enjoy!
Recipe Notes
Adapted from the following recipe - https://www.geniuskitchen.com/recipe/julia-childs-roast-chicken-420150
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