Poulet rôti à l'ail
My no-fail roast chicken recipe for this french Sunday classic
As a rule of thumb, a chicken should cook for 15 minutes + 20 minutes per pound. I was told this on repeat growing up so I now always need to convert the chicken's weight from kilos to pounds. The secret to a juicy breast if you're not spatchcocking is to frequently turn the chicken so it gets around 30 minutes on each side. For a crispy skin baste regularly or put butter under the skin preheat the oven to max then turn it down to 180°C once you've put the chicken in for a first 5 minutes.
