{"id":"88294290-0ba2-4948-a8b9-a4714894de6e","url":"https://recipestripper.com/recipes/88294290-0ba2-4948-a8b9-a4714894de6e","source_url":"https://www.thefrenchcookingacademy.com/recipes/cold-start-roast-chicken","title":"COLD START ROAST CHICKEN","ingredients":[{"text":"Spread 2 tablespoons of cooking oil on the bottom of a medium-sized roasting pan and place the chicken in the pan (using a rack if you prefer).","item":"Spread 2 tablespoons of cooking oil on the bottom of a medium-sized roasting pan and place the chicken in the pan (using a rack if you prefer)."},{"text":"Massage the chicken top and legs with the remaining 2 tablespoons of cooking oil. Then, place a piece of butter between each of the legs and wings as shown in the video.","item":"Massage the chicken top and legs with the remaining 2 tablespoons of cooking oil. Then, place a piece of butter between each of the legs and wings as shown in the video."},{"text":"Transfer the roasting pan with the chicken to a cold oven (not preheated).","item":"Transfer the roasting pan with the chicken to a cold oven (not preheated)."},{"text":"Close the oven door and set the temperature to 200°C (400°F) with the fan force function on.","item":"Close the oven door and set the temperature to 200°C (400°F) with the fan force function on."},{"text":"Set a timer for 70 minutes and let the chicken cook without opening the door (this is very important to avoid the steam escaping).","item":"Set a timer for 70 minutes and let the chicken cook without opening the door (this is very important to avoid the steam escaping)."},{"text":"When cooked, transfer the chicken to a cooling rack or plate and wrap the chicken with foil or baking paper. Let it rest for at least 20 minutes before carving.","item":"When cooked, transfer the chicken to a cooling rack or plate and wrap the chicken with foil or baking paper. Let it rest for at least 20 minutes before carving."},{"text":"To serve, transfer the delicious jus that has formed at the bottom of the roasting pan into a bowl (you can remove the excess fat from the jus if you like before). Carve the chicken and enjoy the succulence!","item":"To serve, transfer the delicious jus that has formed at the bottom of the roasting pan into a bowl (you can remove the excess fat from the jus if you like before). Carve the chicken and enjoy the succulence!"}],"instructions":[{"number":1,"text":"Spread 2 tablespoons of cooking oil on the bottom of a medium-sized roasting pan and place the chicken in the pan (using a rack if you prefer)."},{"number":2,"text":"Massage the chicken top and legs with the remaining 2 tablespoons of cooking oil. Then, place a piece of butter between each of the legs and wings as shown in the video."},{"number":3,"text":"Transfer the roasting pan with the chicken to a cold oven (not preheated)."},{"number":4,"text":"Close the oven door and set the temperature to 200°C (400°F) with the fan force function on."},{"number":5,"text":"Set a timer for 70 minutes and let the chicken cook without opening the door (this is very important to avoid the steam escaping)."},{"number":6,"text":"When cooked, transfer the chicken to a cooling rack or plate and wrap the chicken with foil or baking paper. Let it rest for at least 20 minutes before carving."},{"number":7,"text":"To serve, transfer the delicious jus that has formed at the bottom of the roasting pan into a bowl (you can remove the excess fat from the jus if you like before). Carve the chicken and enjoy the succulence!"}],"date_published":"2026-10-29T23:49:37.156107+00:00","date_modified":"2026-10-29T23:49:37.156107+00:00"}