In this recipe I have used Julia Child’s technique for Roast Chicken. In her first cookbook, Mastering The Art Of French Cooking, by authors Julia Child, Louisette Bertholle, and Simone Beck. Her recipe is the French technique and requires a lot of basting and turning of the chicken while roasting which I followed.
Remove the neck, liver, and gizzards from inside the chicken cavity and discard or freeze for later use. Wash and dry the chicken, place on a plate, and put into the refrigerator, uncovered for 1 to 2 days (this dries out the skin which will give a crisper skin after roasting). Be sure to remove the chicken from the refrigerator at least 2 hours prior to roasting, to bring down to room temperature.
Preheat the oven to 425 degrees F. Place oven rack in middle of the oven.
Prepare the Chicken:
Remove the chicken from the refrigerator and allow the chicken to come to room temperature.
Rub or smear the inside of the chicken with 1/2 the butter. Sprinkle the inside with coarse salt. Rub the outside skin with the remainder of the butter. Optional step: Secure the legs by tucking the ankle joints into the pocket of skin at the tail end. Tuck wing tips back under the shoulders of the chicken (called "akimbo").
In the prepared roasting pan, place the chicken breast side up on bottom of the pan. Spread the carrots and potatoes around the chicken.
Roasting the Chicken:
Place the prepared chicken in the oven and allow the chicken to brown slightly for 15 minutes.
While the chicken is roasting, in a small saucepan over medium heat, melt the butter. Add olive oil and stir until combined. Remove from heat.
Basting the chicken:
Open the oven door and baste the chicken, using a chicken baster bulb, basting brush, or a large spoon with the melted butter mixture all over the front and sides of the chicken. Also scoop up the liquid on the bottom of the roasting pan and drizzle over the chicken.
Reduce oven temperature to 350 degrees F. Continue to baste the chicken every 10 minutes using the fat in the roasting pan when the butter/oil baste are depleted.
Halfway through estimated roasting time: Sprinkle the chicken with 1/4 teaspoon coarse salt. Turn chicken over on its other side. Continue basing every 10 minutes.
Fifteen minutes before end of estimated roasting time: Again sprinkle the chicken with 1/4 teaspoon coarse salt. Turn the chicken breast-side up. Continue basting every 10 minutes. Continuing to baste as the chicken cooks.
Chicken is done when the thigh and breast registers an internal temperature of 165 degrees F. on your meat thermometer (juices will run clear when cut with the tip of a knife).
Remove chicken from oven and transfer to a cutting board, cover with aluminum foil and let rest for 20 minutes.
Cut chicken into serving pieces, place on the serving platter, and place the cooked potatoes and carrots along the sides. Drizzle pan juices on top of chicken.
Makes 4 servings.
* Choose a chicken weighing around 4 pounds. I prefer organic, free range chickens as I think they taste better.
Roasted Whole Chicken Recipe - French Technique: https://whatscookingamerica.net/poultry/guidelinesroastingchicken.htm