Poulet Rôti with Herbes de Provence & Crispy Potatoes

The anchor of Week 5. A butter-herb rubbed whole chicken roasted over baby potatoes, cherry tomatoes, and zucchini until the skin is deeply golden and the vegetables have absorbed every drop of the drippings. Simple, stunning, and the engine that powers the next four nights of the French Bistro week. ← Back to Week 5: French Bistro — Market Basket Series Ingredients 1 whole chicken (5–6 lb) 2 lb baby potatoes, halved 2 medium zucchini, cut into thick half-moons 1 pint cherry tomatoes 4 cloves garlic, smashed 2 shallots, halved 1 lemon, halved 3 tbsp unsalted butter, softened 2 tbsp extra-virgin olive oil, divided 2 tsp dried herbes de Provence 1 tsp fresh thyme leaves Salt and black pepper to taste Instructions Preheat oven to 425°F (220°C). Pat chicken completely dry with paper towels — this is the key to crispy skin. Mix softened butter with herbes de Provence, thyme, salt, and pepper. Rub generously all over the chicken and under the skin of the breast. Stuff the cavity with lemon halves, smashed garlic, and shallot halves. Toss halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread in a single layer in a large roasting pan. Drizzle remaining olive oil over the top. Place chicken on top of the potatoes, breast-side up. Roast for 50 minutes, then scatter cherry tomatoes and zucchini around the pan. Continue roasting for a further 20–30 minutes until skin is deep golden, tomatoes are blistered, and internal temperature reaches 160°F in the thickest part of the thigh (it will carry over to 165°F while resting). Rest for 10 minutes. Serve both legs and one breast tonight with the roasted vegetables, blistered tomatoes, and pan juices spooned over. Slice baguette alongside. Once the remaining breast has cooled slightly, shred it along with any meat from the back and carcass. Divide into labelled airtight containers: 1.5 cups for the soup, 1 cup for the lentil salad, 0.5 cup for the skillet bake. Refrigerate the carcass for broth. All portions keep for up to 4 days. Portion Strategy A 5–6 lb bird gives you a genuinely satisfying Night 1 — both legs and one breast — while the remaining breast plus the back and carcass meat yields a reliable 3 cups for the rest of the week. The roasted vegetables and baguette make the plate feel generous. Labelling your containers immediately after dinner is the single most important step. It takes two minutes and ensures every dinner has exactly what it needs. Chef’s Notes 🥎 The Zucchini Factor Zucchini has a high water content, which means roasting it for the full 70–80 minutes under the chicken will produce a very soft, almost confit-style texture — silky and flavourful, but without any bite. If you prefer your zucchini with a little more structure, add it at the same time as the cherry tomatoes in the last 20–30 minutes. Both approaches are delicious; it comes down to texture preference. 🌡️ The Carry-Over Cook Pull the chicken from the oven at 160°F (71°C) rather than waiting for 165°F (74°C). The temperature will continue to rise by about 5°F during the resting period — this is carry-over cooking. Pulling it slightly early is especially important here because the breast meat you're reserving for later in the week will be reheated again; starting from a juicier baseline makes a real difference by Night 3 and 4. 🍿 The Carcass Don’t rinse the cavity before making your broth — toss the roasted lemon halves, shallots, and garlic straight from the cavity into the stock pot along with the carcass. They’ve already been seasoned and roasted, which means they’ll add depth and sweetness to your broth with zero extra effort. Free flavour is the whole point of the Market Basket approach. Why This Works The butter-herb rub bastes the chicken from within as it roasts, producing extraordinarily juicy meat and deeply golden skin. Potatoes roasted beneath the bird absorb the drippings, while the cherry tomatoes and zucchini blister and sweeten in the final stretch, creating a natural pan sauce. A complete one-pan dinner with almost no washing up. Substitutions Use olive oil in place of butter for a dairy-free version Swap zucchini for fennel wedges or bell pepper halves Bone-in chicken thighs work well — reduce cook time to 35–40 minutes and adjust leftover portions accordingly Swap herbes de Provence for fresh rosemary and thyme if preferred This Recipe Is Part Of 🍽️ Week 5: French Bistro — Market Basket Series Shop once, cook five. See the full week plan and shopping list.

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