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.
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
- Preheat the oven to 375°F (190°C).
- Rinse the chicken and pat dry with paper towels. Place the chicken in a roasting pan.
- In a small bowl, mix the olive oil, salt, and black pepper. Rub the mixture all over the chicken, including under the skin.
- Squeeze the lemon halves over the chicken, then place the lemon halves inside the cavity of the chicken.
- Stuff the cavity of the chicken with the minced garlic, onion, carrots, celery, thyme, and rosemary.
- Roast the chicken in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (74°C).
- 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