Poulet Rôti
Poulet rôti, or roast chicken, is a classic French dish that combines chicken with vegetables and herbs. Chef Alexia Duchêne offers a recipe inspired by her childhood Sunday suppers, featuring a whole chicken roasted over carrots, potatoes, and onions. The dish is enhanced with a flavorful compound butter and a savory pan sauce made from drippings, white wine, and chicken broth.
- ▪The recipe is designed for home cooks and includes a heritage chicken roasted atop vegetables.
- ▪A compound butter made with lemon zest, parsley, and piment d’Espelette is used to flavor the chicken.
- ▪The pan is deglazed with white wine and chicken broth to create a rich sauce.
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RecipesPoulet RôtiBy Alexia DuchêneMay 26, 2026Photo by Ian StroudArrowJump To RecipePrintPoulet rôti—French for roast chicken—is a simple yet comforting affair of chicken, vegetables, and herbs. At Le Chêne in New York City, chef Alexia Duchêne puts her own spin on the dish, inspired by the many chickens she ate for Sunday suppers growing up. A whole chicken gets roasted atop carrots, potatoes, and onino, which become a side along with the built-in sauce from the pan drippings. Duchêne starts with a heritage bird, keeping the feet intact so they render into crisp nubs for diners to snack on.This recipe follows a similar process but is adapted for home cooks.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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