Entree/ Poultry

French Country Roasted Chicken


We always love watching the Tour de France every year and after watching it just a few days I found myself laying around the pool day dreaming. I have the best day dreams and in this particular dream I was in France and I’m in a little convertible taking in beautiful panoramic views on roads clinging to the sides of cliffs. It’s so beautiful I can hardly breath. Of course there’s a picnic basket in back seat full of wines, pates, sausages, some smoked salmon, cheeses, fruits and some chocolate for dessert.  (Hey, it’s my day dream so I can put whatever I want in that basket.) We (I guess I included my husband in this daydream) stopped at this quaint little restaurant and had the most delicious roasted chicken along with several glasses of their best wine.

Suddenly I wake up to this heavenly aroma waifing in my direction and realize that the passenger in my cute little car dream is smoking this delicious meal on his new Kamado smoker. And, he’s heading my direction with a glass of wine.

Oh, well. Goodbye France, see you in my dreams or maybe in person some day. I’m going to go create my own little bistro setting and enjoy a dinner that I did not have to cook and watch some more of the Tour de France.

Throw everything in a roasting and you’re done.

We cooked this chicken on our new Kamado grill. My husband loves it.

The next time I do this, I’m going to cover with foil for first 45 minutes then uncover and let it brown. You can do this in the oven or on your grill.

French Country Roast Chicken


  • 4 lb. whole chicken
  • 2-3 potatoes cut into 1 1/2" pieces
  • 1/2 lb. baby carrot
  • 1 large onion cut in wedges
  • 2 stalks celery cut in 1" pieces
  • 1/2 lb. mushrooms washed and cut in half
  • 2 slices bacon chopped
  • 10 cloves garlic cut in quarters
  • 1 c. dry white wine
  • 1 1/4   c. chicken stock
  • 1 Tbsp. dried thyme crushed (or 2 Tbsp. fresh)
  • 1 Tbsp. dried rosemary crushed (or 2 Tbsp. fresh)
  • salt and pepper to taste


  1. Saute the bacon until golden brown. Place the whole chicken, breast side up in a large roasting pan or baking dish. (we put ours on the grill.) Surround the chicken with the sauteed bacon. Add the mushrooms and garlic and other vegetables. Pour the wine and chicken stock over the whole thing.
  2. Sprinkle with the herbs and salt and freshly ground black pepper to taste.
  3. Bake uncovered at 375° for approximately an hour or until done. Or cook on your grill or smoker until chicken temperatures registers 160°.
  4. Serve the chicken with the vegetables and a little pan juice drizzled over the plate.

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