Poulet Rôti - French Roast Chicken

Spread Herb Butter under chicken skin. Rub chicken with oil, salt inside and skin. Roast on potatoes and garlic – covered 30 minutes at 210°C / 410°F (190°C fan-forced), then 40 minutes uncovered, basting 3 times, or until the internal temperature reaches 72°C. Rest upright 15 minutes.

Preheat oven to 210°C / 410°F (190°C fan-forced). Place a 28cm cast-iron pot (no lid) in the oven to heat up.

Bring chicken to room temp - Remove the chicken from the fridge and its packaging. Place it on a plate and let it sit on the counter while you prepare everything else. (Note 4)