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Want to make a simple chicken dish that impresses? A perfect roast chicken is one of life’s simple pleasures. Café Boulud has built a reputation for its signature rotisserie flavour since its opening and is a favourite among regulars and new diner alike.
Rotisserie chicken, in particular, is known for its crisp, golden skin and tender, juicy meat.
It’s comforting, deeply flavorful, and impressive enough to make you feel like a pro in the kitchen.
For Toronto Restaurants Signature Recipes, now you can “travel to Toronto” at home because Chef Nicholas Trosien, Chef de Cuisine at Café Boulud at the Four Seasons Hotel, shares this roast chicken recipe as his method of achieving the classic flavours of Boulud’s famous rotisserie chicken minus the rotisserie for people to enjoy at home.
Want more chicken recipes? Try the Air Fryer Mediterranean Chicken Breast and Instant Pot Thai Curry Chicken Noodle Soup.
Why You’ll Love This Roast Chicken Recipe
There are many different methods and many different recipes calling for different times and temperatures. I personally am used to my home oven and understand its hot spots which is why I choose to finish uncovered at a much lower temperature. This help with achieving even color for me however I also don’t yield as mush “natural chicken juices” with this method.
– Chef Nicholas Trosien
There’s something special about Café Boulud’s signature rotisserie chicken. This is the kind of recipe that feels fancy but is actually simple at its core.
The roasted garlic butter brings out the depth in the chicken, while fresh thyme and lemon give it the perfect aromatic lift.
The seasonal vegetables cook alongside the chicken, soaking up all that buttery, herb-infused goodness, making this a full meal in one pot.
The best part? You don’t need special equipment, just an oven and a little patience.
So if you’re looking to impress your family or guests, you’ll want to try this one-pot (or pan) Rotisserie Chicken for lunch or dinner gathering and make them wonder why the cluck this chicken is so good.
Plus, be sure to try visit Cafe Boulud in Toronto for delicious French food. It’s a great way to experience world renowned Chef Daniel Boulud’s offerings inside a 2 Michelin Key Hotel.
The recipe for Roast Chicken was provided by Café Boulud to be included in this list of Toronto Restaurants Signature Recipes. If you made this Toronto recipe, share you creation on Instagram, and tag @cafebouludto and @travellingfoodie.
Prefer barbecue? Try the Oven BBQ Chicken.
Helpful Tips for Juicy Roast Chicken
If you’ve never roasted a whole chicken before, don’t worry. A few simple tricks will get you there:
- Know your oven – Every oven has its quirks. Chef Trosien suggests finishing uncovered at a lower temperature for even color, but you might need to adjust depending on your oven’s hot spots.
- Butter is your best friend – Don’t skimp on the roasted garlic butter. Rubbing it under the skin makes a huge difference.
- Let it rest – Once out of the oven, give the chicken a rest before slicing. This keeps the meat juicy.
- Butcher Twine step – Check out this site for a step by step on how to tie the butcher twine to help the chicken cook evenly.
About Cafe Boulud Toronto
Located in Yorkville, Café Boulud serves a seasonally-changing menu rooted in French tradition inside the Four Seasons Hotel, one of the 2 Michelin Keys hotels in Toronto.
Chef Daniel Boulud’s French Brasserie highlights both bistro classics and contemporary dishes inspired by Chef Daniel’s family meals in Lyon.
What Dishes To Serve With Roasted Chicken
Here’s what you can serve with rotisserie chicken:
- Chilled Pea Soup with Snow Crab and Ratatouille
- Spinach Dal (Dal Palak)
- Air Fryer Garlic Bread
- Ninja Speedi Corn on the Cob
- Ninja Speedi Rice
Cafe Boulud Rotisserie Chicken Recipe
Be sure to bookmark/save/pin this post so you know how to make roast chicken from Cafe Boulud Toronto at home!
I would love to see how this recipe worked for you! Please share your creations with me on social media and tag me so I can check them out: @TravellingFoodie on Instagram & Facebook and @TravellinFoodie on Twitter.
Roast Chicken
Café Boulud’s rotisserie-style roast chicken is buttery, juicy, and infused with garlic, thyme, and lemon. Paired with seasonal vegetables, it’s a simple, elegant one-pot meal thanks to Chef Nicholas Trosien.
Ingredients
- 1 piece Whole Chicken, around 2-3 pounds
- 3 tablespoon Roasted Garlic Butter, room temperature soft
- 1 piece Lemon (Meyer if possible but not mandatory), half will be to stuff the cavity of the chicken and the other half will be to finish your pan sauce
- small bunch of Fresh Thyme
- Seasonal Vegetables, "Be inspired by what vegetables are fresh in your local grocer, however these ingredients all have similar cook times so works well when making a simple one pot wonder"
- 8 pieces Baby Yukon Gold Potato
- 8 pieces Baby Rainbow Carrots (Peeled and Tops Removed)
- 4 pieces Shallots (Peeled)
- Fresh English Peas
- 200g White Wine
- 250g Chicken Stock
- Olive Oil
- Garnish Parsley, chopped
- Garnish Carrot Tops
- Salt and Pepper To Taste
Instructions
- Pre Heat the oven to 425
- Wash the chicken really well and dry it
- While it's drying, clean and peel your vegetables
- Season with salt, pepper, olive oil and fresh thyme (stem removed)
- Place vegetables in a heavy roasting pan like a Staub or a La Creuset - if you don't have one, a lasagna pan or a metal roasting dish will do – set aside
- Place your whole chicken breast side up on your work surface and season generously with salt and pepper
- Stuff the cavity of the chicken with half the Meyer lemon and the bunch of thyme.
- Take your room temperature roasted garlic butter and massage the entire chicken with it. Don't be shy and don't be afraid to get under the skin as well, being careful not to tear the skin.
- Take a piece of butcher twine and tie the legs together in typical fashion. This will help the chicken cook evenly.
- Place the chicken on a roasting rack and place over the vegetables in the roasting pan and roast in the oven for 45 minutes covered with aluminum foil at 425
- After 45 minutes turn the oven temperature down to 350
- Remove the aluminum foil from the chicken and cook at 350 degrees for another 45 minutes
- Monitor the color of the chicken in the oven and if it starts to get darker then desired then cover the chicken back up.
- Chicken is done when the internal temperature on the thermometer is 160 degrees leaving it 5 degrees to carry-over to reach 165
- Remove from the oven and remove it from the pan with the vegetables, allow the chicken to rest for 15 minutes
- While the chicken is resting, place the pan with the vegetables on your stove-top over a low heat and deglaze with white wine while it's still hot
- Scrape the pan with a wooden spoon to remove all the darkness on the bottom of the pan. This is called Fond and will add a lot of flavor to your sauce.
- Reduce your wine by half at least before adding your chicken stock.
- Add Chicken stock and reduce heat to low simmer.
- Cut your rested chicken into breast, leg, and thigh pieces and arrange in the pot between the vegetables.
- Reduce sauce until you reach a nice consistency
- Finish with the fresh peas, and juice from ½ a meyer lemon
- Add chopped parsley, olive oil, pepper, and finishing salt
- Remove from the heat and serve immediately.
Notes
- According to Chef Nicholas Trosien: Basting the chicken during the roasting process once or twice is always a good idea. Usually I will baste my chicken at the 45 minute mark after I remove its cover. If there are not good juices developed yet to baste then you could always baste it once again with the roasted garlic butter.
- The recipe and image for Rotisserie-style Roast Chicken were provided by Cafe Boulud for Toronto Restaurants Signature Recipes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Le Creuset Enameled Cast Iron Signature Rectangular Roaster Pan, 7 qt. (12.8" x 18.7"), Cerise -
Natural Fresh Whole Chicken -
Banner Roasted Garlic Basil & Parsley Butter -
Organic Lemon -
Organic Italian Fresh Parsley -
Organic Thyme, 05. Oz -
Yellow Potato -
Whole Foods Market, Organic Rainbow Peeled Baby Carrots -
Organic Onion Shallot -
Shelled English Peas, 8 Ounce Bag -
Organic Chicken Stock -
Pompeian Extra Virgin Olive Oil -
McCormick Coarse Black Pepper -
Himalayan Pink Sea Salt
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 653Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 117mgSodium: 438mgCarbohydrates: 63gFiber: 11gSugar: 12gProtein: 40g
Please note that nutrition information you see is provided and automatically calculated by Nutritionix. This may vary depending on the specific ingredients that you use. To ensure the most accurate information, I suggest entering your specific ingredients into a nutrition calculator.
Hope this Roasted Chicken recipe gives you an idea on what French dish to make for your next lunch or dinner.
Let me know what other chicken or French food recipes you’d like to see or from which Toronto restaurant.
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