How to Roast the Perfect Bird (sans butter)

… and by bird, I mean chicken.  I don’t mean the kinda dry poultry that your grandfather would get mad at you over for ordering instead of a steak.  We’re talking that roasted, tender, crispy on the outside, juicy on the inside kinda chicken that makes filet mignon wish it could fall off its bone like that (if it had one).  That kinda chicken I would be in awe over at the French markets while I was living in Paris, slowly roasting, trickling its tender chicken juices all over those delectable fingerling potatoes.  

The key to getting that perfect, crispy-skinned roast chicken?  It’s not butter.  (I can’t believe it’s not!)

Those potatoes are just lathered in pure chicken juice and garlic.–> Yummm.

The secret to a good roast chicken bird is rather counterintuitive: it needs to be totally dry when you put it in the oven.  NO BASTING, no moisture, just simple seasoning and high temperature.  Let the skins and the good meat do the work.

How nice.

This is my favorite simple roasted bird rub and cooking method.  So easy, so yummy, so perfect for a Memorial Day hang. …or any other time, for that matter!

Poulet Roti!

Dairy, nut, gluten, soy, corn, oil, and egg-free!

2 chicken breasts, bone-in, skin on 

1/2 tsp. fleur de sel, or any other “nicer” sea salt (makes all of the difference for the crispy, crunchy, salty skin!)

1/4 tsp. ground black pepper

1 tsp. fresh, chopped thyme leaves (or 1/2 tsp. dried thyme)

2 sprigs fresh rosemary, leaves removed, finely chopped (or 1/2 tsp. dried rosemary)

1 tsp. dried basil

1/2 tsp. dried tarragon

5 large cloves garlic*

5-6 fingerling potatoes, washed, dried


Preparation time: 5 minutes (score!)

Cook time: 1 hour, 15 minutes (labor-less… you can breathe now, after your 5-minute prep session)

Serves 2-4, depending on the appetite and the size of the chicken breasts.


1. Pre-heat oven to 400 degrees Fahrenheit.

2. Pat your birdie dry to remove all extraneous moisture.  (Really important for the bird to roast correctly!)  Salt and pepper both breasts, covering the skins and underside.

3. In a medium bowl, combine all of the herbs.  Rub both sides of each chicken with herb mixture.

4. Smash the garlic cloves with the side of your chef’s knife.

5. In a medium baking pan, make a layer of the fingerling potatoes and smashed garlic, with no overlap, and top with seasoned chicken breasts.  Make sure that the chicken breasts are touching to ensure that none of the garlic aroma and chicken juice escapes while they are baking.

6. Throw in the oven for 1 hour and 15 minutes.  Skin will be crispy, and the inside will be nice and juicy.  To serve, remove potatoes from the bottom of the pan, place chicken on top, and top with garlic and chicken jus.

*Can omit for garlic allergies.

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Filed under dairy bubble, gluten bubble, nut bubble, recipes

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