The Mauritian roast chicken is a dish that requires little preparation and is one of the Sunday dishes that are enjoyed by the sea with bread and a salad.
Recette Rôti Poulet à la Mauricienne
Roast chicken, or poulet roti as the Mauritian term it, is a household favorite at my house. It's certainly one of my favorite meals to make and eat, especially with some roasted vegetables and a big loaf of bread.
I felt it was time to update my recipe for poulet roti because I'd made a few changes since the last time I posted it here. My changes have simplified and simplified the recipe even further.
While brushing the chicken with butter is essential for crisp, golden skin, I've discovered that a simple brush of butter at the start is just as beneficial as constantly basting it.
If you really wanted to, you could use olive oil instead of butter, but the skin won't be as crisp (or good!) After all, it is the Mauritian way.
I prefer to load my poulet roti with herbs from Mauritius like rosemary, thyme, and sage. These fresh herbs give the chicken a wonderful flavor and scent. I sometimes finely cut the herbs and put them over the top of the chicken.
When I slice up the herbs and sprinkle them on top, it doesn't look as pretty, but the tastes come through much better. It's entirely up to you.
In addition, I use garlic and lemon to give the chicken a great flavor.
What To Serve With The Roti Poulet?
I like to serve this poulet roti with roasted veggies. I adore the organic rainbow carrots sold at my local farm stand and buy them frequently for meals like these. They taste amazing with just a sprinkle of olive oil, sea salt, and freshly ground pepper.
This roast chicken can also be served with potatoes, French bread, and/or salad. I enjoy making a simple salad of lettuce and carrot with olive oil, salt, and lemon juice. It's a nice contrast to the warm, cozy roast chicken.
Just before serving the poulet roti, I ladle the pan juices over the chicken. The finishing touch brings this dinner to life. This is a classic recipe that you will remember for years to come.
Prep Time: 20 Min
Cooking time: 30 min
Serves: 4 people
- 3.5 lb whole chicken, skin on
- soy sauce
- 2 thyme sprigs
- 1 rosemary sprig
- 3 garlic cloves
- 1 lemon, cut into quarters vertically
- 1 1/2 teaspoons table salt (divided)
- olive oil (or melted unsalted butter)
- Preheat the oven to 375 degrees Fahrenheit. Remove the leaves from the thyme, and rosemary if adding them on top. Cut these herbs into fine bits with a sharp knife. Before adding the minced garlic and minced herbs, mince the garlic clove with your knife. Set aside next to your cut up lemon quarters for the time being. Preheat your oven and skip the rest of this step if you're using entire herbs.
- Rinse the innards of the chicken and remove any giblets. Using paper towels, thoroughly pat dry the chicken.
- Drizzle olive oil (or melted butter) over the chicken and rub it all over the top with your hand (including its wings and legs). Repeat with the other side of the chicken.
- Sprinkle 3/4 teaspoon salt over the chicken's breast side, including the wings and legs. Then, add 1/4 teaspoon salt into the chicken's cavity before flipping it over and distributing another 1/2 teaspoon salt all over the backside.
- Season the rear of the chicken with freshly ground pepper, garlic and ginger then flip it over and season the breast side.
- Stuff the lemon quarters into the chicken's cavity gently. Cover the breast side of the chicken (including the legs and wings) with the herb/garlic combination if using minced herbs. If using whole herbs, simply place the herbs and garlic clove in the chicken's cavity as well. If you're stuffing the chicken with herbs, bind the legs together with string to keep the cavity closed (optional).
- Grab a 9" x 11" baking dish and lightly coat the bottom with oil or butter. Place the chicken in the dish (breast side up) and bake for 30 minutes.
- Bake the chicken for 1 hour and 30 minutes at 375°F, or until a food thermometer inserted into the thigh and breast area reads 165°F. Cover the chicken loosely with foil and let aside for 5 to 10 minutes before serving.
- Serve with white rice with a grain (lentils) and salad or if you wish, you can also enjoy your roasted chicken with mashed potatoes.
Related Keywords: roti poulet entier recette mauricienne, recette de poulet roti a la mauricienne, recette reste de poulet roti, poulet roti estragon, best poulet roti recipe, rôti poulet recette, recette poulet rôti facile, roti poulet dans tempo, rôti poulet sans four, salmi poulet