Dinner Poultry Dishes Chicken Main Course Roast Chicken Julia Child's Favorite Roast Chicken 5.0 (1,762) 17 Reviews Julia Child's chicken recipe is a lesson in simplicity and technique, yielding a flavorful, perfectly cooked bird you'll want to make again and again. By Julia Child Julia Child Julia Child was a longtime Food & Wine contributor, a household name, and a champion of French cuisine. She authored Mastering the Art of French Cooking, a world-renowned tome with more than 500 recipes, two volumes, and more than five language translations, and starred on cooking show The French Chef for nine seasons. Food & Wine's Editorial Guidelines Updated on April 16, 2023 Rate PRINT Share Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 4 servings Julia Child's roast chicken starts by seasoning the bird inside and out. Sautéed vegetables, lemon slices, and fresh herbs are packed into the cavity, then the skin is rubbed with glorious butter and sprinkled with salt. In typical French fashion, the bird is trussed to promote even cooking. Once the chicken comes out of the oven, the pan juices are mixed with chicken stock and reduced into a fragrant sauce to bathe each serving. Ingredients 2 1/2 tablespoons unsalted butter, divided 1/3 cup finely diced carrots 1/3 cup finely diced onion 1/3 cup finely diced celery 1 teaspoon thyme, savory, or mixed herbs, or 2 fresh thyme or savory sprigs 1 (3 1/2 to 4-pound) chicken Kosher salt Freshly ground black pepper Fresh flat-leaf parsley stems Celery leaves 6 lemon slices, 1/8-inch thick 1/2 cup sliced onion 1/2 cup sliced carrots 1 tablespoon fresh lemon juice 3/4 cup chicken stock or broth Directions Julia Hartbeck Gather the ingredients. Julia Hartbeck Preheat the oven to 425°F. Melt 1 tablespoon of the butter in a skillet. Add the diced carrots, onion, and celery and cook over moderate heat until softened. Stir in the herbs and set aside. Julia Hartbeck If desired, cut out and discard the wishbone. Pull the neck skin up over the chicken breast and secure it to the back with a toothpick. Salt and pepper the cavity and spoon in the cooked vegetables, a handful of parsley stems and celery leaves, and the lemon slices. Massage the chicken all over with 1 tablespoon of the butter, then truss it. Alternatively, tie drumstick ends together and tuck wings under the body. Julia Hartbeck Choose a flameproof roasting pan that is about 1 inch larger than the chicken and place a rack inside. Salt the chicken all over and set it breast-side up on the rack. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.) Julia Hartbeck Roast the chicken for 15 minutes and then brush with the remaining 1/2 tablespoon butter. Scatter the sliced onion and carrot all around. Reduce the oven temperature to 350°F. Julia Hartbeck Roast for 45 minutes, and then brush the lemon juice over the chicken. If necessary, add 1/2 cup of water to the vegetables to prevent burning. Julia Hartbeck Roast for 1 hour and baste the chicken with pan juices. Test for doneness; drumsticks should move easily in their sockets and their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165°F. Julia Hartbeck Spear the chicken through the shoulders and lift to drain; if juices run clear yellow, the chicken is done. Let the chicken rest on a carving board for 15 minutes; discard the string. Julia Hartbeck Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful. Julia Hartbeck Suggested pairing Minerally, full-bodied Cour-Cheverny. Originally appeared: January 1997 Rate It Print