Julia Child’s One-Pot Chicken Dinner Is One Every Cook Should Know

A roast chicken can seem like an easy recipe to tackle at first glace, but for anyone who has successfully roasted a whole chicken to golden perfection, there was probably one thing, or maybe a few, that did not go as planned. That's why any recipe that simplifies cooking well-seasoned, tender chicken is worth knowing.

“You can always judge the quality of a cook or a restaurant by roast chicken,” says Julia Child. It’s a fair point—a good chicken dinner has even been known to lead to a marriage proposal.

Child’s words have stood the test of time, just like her recipes. Home cooks, as well as generations of world-renowned chefs, have Child to thank for countless classics and food lessons. One recipe that does not disappoint is her one-pot roast chicken which uses a secret trick. Don’t worry, Child liked to share her secrets—so the technique comes to us in her famous cookbook, “Mastering the Art of French Cooking, Volume 1.”

What Is Julia Child’s Method for a Perfect Roast Chicken?

So, what’s Julia Child’s secret to the perfect roast chicken? Well, it involves browning the chicken on the stovetop before finishing it in the oven.

“When a chicken is cooked this way, it is trussed, browned in butter and oil, then set to roast in a covered casserole with herbs and seasonings,” says Child.

When the bird goes in the oven, the “buttery, aromatic steam” allows the chicken to become deliciously tender and flavorful. Thanks to the initial sear, the chicken keeps a beautifully crispy texture.

How To Cook Julia Child's One-Pot Chicken Dinner

Season the cavity of a three-pound whole chicken with ¼ teaspoon of salt, a pinch of pepper, and one tablespoon of butter. Add three to four tarragon sprigs to the cavity or sprinkle it with ½ teaspoon of dried tarragon. You can also add other aromatics, like celery or garlic cloves, to enhance the flavor. Truss the chicken and dry it thoroughly. Dry the chicken thoroughly, as damp skin won’t brown properly. Once dry, rub the skin with another tablespoon of butter.

Next, heat one tablespoon of oil and two tablespoons of butter in a Dutch oven on the stovetop over medium heat.

“When the butter foam has begun to subside, lay in the chicken, breast down,” says Child. “Brown for 2 to 3 minutes, regulating heat so butter is always very hot but not burning. Turn the chicken on another side.”

Continue cooking and turning in this way, being mindful not to break the skin, particularly on the breast and legs, as you rotate the chicken, until golden, about 10 to 15 minutes. Keep the bottom of the pan well-coated with oil while browning, adding more as needed.

Once browned, remove the entire chicken and set aside. Add ½ cup of sliced onions and ¼ cup of sliced carrots (as well as any other vegetables you’d like, such as potatoes and/or celery) to the Dutch oven and continue cooking, until softened but not browned, about five minutes. Season the vegetables with ¼ teaspoon salt and ½ teaspoon dried tarragon (or three to four chopped, fresh tarragon sprigs).

Salt the outside of the chicken and place it back into the Dutch oven on top of the vegetables, breast side up. Baste with the butter-oil mixture in the bottom of the pot, then lay a piece of foil over the chicken, and cover with the lid. Cook in the oven at 325 degrees F, until an instant-read thermometer inserted into the thickest part reads 165 degrees F, about one hour and 10 minutes.

This recipe is versatile and fun to customize, so feel free to make it your own: splash in a little wine before tossing it in the oven, mix up the seasonings, or try adding a mushroom stuffing, which you will find alongside Julia Child’s original recipe in her classic cookbook.

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