Robuchon Style Roast Chicken Recipe: The Ultimate Recipe You Never Want To Vary Anymore

It is the first time that I dare to prepare a whole baked chicken, but as soon as I saw on Silvia's blog this Robuchon-style roasted chicken recipe I could not resist for a long time, my eyes were gone after the photo, so As soon as I could I went to the butcher shop to buy it and got down to business. It is very easy to do and the result is exquisite.

Jöel Robuchon is a famous French chef who has written several cookbooks and has a chain of restaurants around the world, although what really sets him apart is that he is the chef who has been awarded the most times with 28 Michelin stars! As a good Frenchman uses butter in this recipe, I have made it as is but you can use oil or butter if you prefer.


For 6 people
  • Whole chicken 1
  • Salt 3 teaspoons
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • Butter ointment 2 teaspoons
  • Butter 1 walnut
  • Crushed garlic clove 1

How to Make Robuchon Roast Chicken

Difficulty: easy
  • Total time 1 h 25 m
  • Elaboration 15 m
  • Cooking 1 h 10 m
  • Repose 1 h 10 m

We start by removing the chicken from the fridge at least an hour before cooking, so that it is at room temperature. We preheat the oven to 220ºC or 225ºC. In a bowl, mix the salt, pepper and thyme. We distribute 2/3 parts of this mixture over the surface of the entire chicken, massaging it with your hands so that it is well impregnated.

We combine the rest of the mixture with the crushed garlic and the butter nut. Spread the inside of the chicken with this mixture. We spread the two teaspoons of butter over the chicken. If you want, you can tie the chicken with a piece of twine so that the wings and thighs are closer to the body.

In a tray that can go to the oven we put the chicken resting on one side (if the tray is small it will be better because it will be more easily supported). We bake it 25 minutes, when half of this time has passed you can take out the chicken to sauce it with the juices that will have formed, but without changing its position.

After this time, we take it out again and place it on the other side. We can add a splash of water, water it and bake another 25 minutes. Halfway through cooking we take out the chicken again and repeat the sauce operation, again without changing its position. After this time we place the chicken with the back down. We water and put it back fifteen minutes more. We take it out, turn it over, or leave fifteen more minutes. Let stand covered for about 10 minutes before serving.

With what to accompany the Robuchon-style chicken

Ideally, let this Robuchon-style chicken rest for about ten minutes before bringing it to the table, to settle the flavors. I ate for dinner a piece that was left over, with a little of the sauce that is forming and I assure you that, cold and everything, it was very good. Serve it with a salad, fried potatoes, roasted vegetables, with any garnish it is delicious. You will tell me if you dare.

Tags:  Vegetables And Legumes Fish Desserts 

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