At a time when spring markets in New York are seeing the first ramps and radishes, chef Alexia Duchêne is bringing a version of classic French roast chicken to home cooks. Her poulet rôti recipe draws on the Sunday suppers of her childhood in France. She describes a simple approach: whole chicken, generous salt, and slow roasting, with pan juices served alongside.
Duchêne, known for her appearances on French television and several Paris kitchens, now splits her time between Europe and New York. She offered the recipe in a recent interview, noting the dish's adaptability for weeknight meals or weekend gatherings. The method favors letting the chicken rest after roasting, a step she insists makes the meat juicier.
Local butchers in Manhattan report steady demand for whole birds as grilling season begins. At Esposito’s on Ninth Avenue, manager Tony Serrano said, 'We’re seeing more people asking for roasting hens since the weather turned warm.' He expects traffic to pick up as Memorial Day approaches and outdoor dining increases.
Duchêne’s recipe includes basic aromatics—garlic, thyme, and lemon—tucked into the cavity. She recommends serving the chicken with a salad of bitter greens and a mustardy vinaigrette, a combination she says recalls her family’s meals outside Paris. The technique, she notes, works with either free-range or supermarket birds.
As schools wind down and city parks fill on weekends, the appeal of a straightforward roast chicken remains. Duchêne’s version aims to balance tradition with practicality for New Yorkers planning spring dinners at home.