Roasted Poulet Rouge Chicken

Herb-Roasted Poulet Rouge Chicken with “Naughty Bread”

Sarah MickeyAll Poultry & Game Bird Recipes, All Recipes, Favorite Roasting Recipes, Heritage Chicken Recipes, Spring Recipes 2021, Whole Bird Recipes 3 Comments

Herb-Roasted Poulet Rouge Chicken with “Naughty Bread”


What makes the bread naughty? The humble bagette gets baptized with all of the herb-infused juices, butter and fat running off the chicken in the oven. We don’t know how many calories are in it (and we don’t want to know) but it tastes incredible.

You can either serve the bread to the side of the chicken or chop it into some of the best croutons ever and toss with the salad.

Other fresh herbs can be substituted in the rub if desired, like sage or basil.

  • Chicken & Naughty Bread:
  • 2 whole Poulet Rouge Chickens
  • 2 tbsp Fresh Thyme Leaves, chopped
  • 2 tbsp Fresh Fennel Leaves, chopped
  • 2 tbsp Fresh Mint Leaves, chopped
  • 2 tbsp Fresh Flat Leaf Parsley Leaves, chopped
  • 1 Baguette
  • Unsalted Butter for basting
  • Salt & Pepper to taste
  • Frisee Salad:
  • 1 Head of Frisee
  • Juice of one Lemon
  • 1 tbsp Fresh Flat Leaf Parsley Leaves, chopped
  • 1 tbsp Fresh Chives, chopped
  • 1 tbsp Fresh Tarragon Leaves
  • 2 tbsp Extra Virgin Olive Oil
  • Salt & Pepper



Optional (but recommended): Brine the chickens overnight.

Preheat your oven to 450 degrees.

Rub the chickens with the thyme, fennel leaves, mint, parsley, salt and pepper.

Truss the chickens: Tuck the tips of the wings under the chicken’s breast meat (to the back). Start your twine under the tail, loop it around the tail and tie it tight. Extend the twine up from that knot to the leg tips and tie them tightly, drawing them down closer to the body and in towards each other. Draw the ends of the twine from that point along either side of the bird and tie them across the front (where the neck extended from the body).

Cut the baguette in half, then cut each half down the middle.

Lay the halves, cut side down, in two oiled cast-iron skillets or a large oiled roasting pan.

Put each chicken on top of two baguette pieces. Move the skillets/roasting pan to the oven to roast.

After 20 minutes, reduce the oven temperature to 375 degrees. Check the chickens periodically and rub them with extra butter to baste. Continue to roast until the juices run clear.

Remove the finished chickens from the oven and let them rest while you prepare the salad.

Split the frisee into fronds and toss with the lemon juice, chives, parsley, extra virgin olive oil, tarragon, salt & pepper.

Optional: Chop some of the naughty bread up and toss with the salad.

Cut the twine from the chickens. Serve them (whole or carved) with the salad and naughty bread.

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