Bernisches Poulet (bernese Roasted Chicken)

Bernisches Poulet, or Bernese Roasted Chicken, is a classic Swiss dish that is full of flavor and perfect for a cozy family dinner. This recipe combines tender chicken with aromatic herbs and vegetables, creating a delicious and hearty meal.

Bernisches Poulet (bernese Roasted Chicken)

Ingredients

  • 1 whole chicken, about 4 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 4 cloves garlic, minced
  • 1 onion, quartered
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Rinse the chicken and pat dry with paper towels. Place the chicken in a roasting pan.
  3. In a small bowl, mix the olive oil, salt, and black pepper. Rub the mixture all over the chicken, including under the skin.
  4. Squeeze the lemon halves over the chicken, then place the lemon halves inside the cavity of the chicken.
  5. Stuff the cavity of the chicken with the minced garlic, onion, carrots, celery, thyme, and rosemary.
  6. Roast the chicken in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C).
  7. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Roasting pan Basting brush Meat thermometer

Tools

Oven Knife Cutting board

Serving suggestions

Serve the Bernisches Poulet with a side of roasted vegetables and a fresh green salad.

Tips & tricks

For extra flavor, baste the chicken with its juices every 20 minutes while roasting.

Cost

$15