Poulet Rôti (French Roast Chicken)

Step 1: Preheat the oven to 210°C / 410°F (190°C fan-forced). Place a 28 cm cast-iron pot, without its lid, in the oven to heat.

Step 2: Take the chicken out of the fridge and remove its packaging. Set it on a plate on the counter while you prepare the other ingredients.

Step 3: In a small bowl, mix the softened butter with the Herbes de Provence, salt, and finely grated garlic until well combined. Set aside.

Step 4: Pat the chicken completely dry with paper towels, including the skin and inside the cavity.

Step 5: Starting at the tail end, gently slide an upside-down spoon between the skin and breast meat, using slow sweeping motions to loosen the membrane. Repeat over the thighs and drumsticks.

Tip: Use a dessert-size spoon and work gently to avoid tearing the skin.

Step 6: Starting with the breast, spoon two-thirds of the butter directly onto the meat under the skin. Gently press the outside of the skin with your hands to flatten and spread the butter evenly. Divide the remaining butter between the legs and spread it in the same way.

Step 7: Season the cavity with 1/4 teaspoon salt, Herbes de Provence, and the thyme sprigs. Tie the drumsticks tightly together. Rub the chicken all over with olive oil and season the outside evenly with the remaining salt. Tuck the wings under and set the chicken aside.

Step 8: Put the potatoes, whole garlic cloves, salt, pepper, and olive oil in a mixing bowl. Toss well to coat, then set aside.

Step 9: Carefully remove the hot pot from the oven. Spread the potatoes over the bottom and place the chicken on top. Cover loosely with foil and roast for 30 minutes.

Step 10: Remove the pot from the oven and take off the foil. Baste the chicken with the pan juices, moving the potatoes aside if needed to reach the liquid. Return the pot to the oven and roast uncovered for 40 minutes, basting twice more, until the temperature at the thigh joint reaches 72°C / 162°F.

Tip: A spoon works for basting; a baster can also be used.

Step 11: Lift the chicken and rest it on its side in the pot, with the legs up and breast side down. Baste once more with the juices, then rest for 15 minutes.

Step 12: Carve the chicken and serve it with the potatoes, pan juices, and a sprinkle of fresh thyme leaves.

Tip: The small, tender pieces of meat on the back near the thigh are called oysters; there are two.