Segar-Style Roast Chicken
By Dominic Lamirande
Here is a roast chicken inspired by the Segar rotisserie in Paris! The poultry is crispy on the outside, tender on the inside, and roasted directly above fingerling potatoes. As it cooks, the chicken’s aromatic juices drip down onto the garlic and rosemary potatoes, confiting them deliciously. A comforting, gourmet immersion into the heart of traditional Parisian rotisseries!
Parisian-Style Roast Chicken with Juices-Confit Potatoes
If you ever struggle to make a roast chicken that stays juicy inside and crispy on the outside, this recipe is for you!
This summer in Paris, I tried an absolutely incredible roast chicken at the Segar rotisserie and wanted to recreate my own version at home. Honestly? Total success!
The idea is to replicate a rotisserie-style chicken where the meat stays tender while the skin turns crunchy and flavorful, not to mention the little potatoes slow-cooking and confiting right in the roasting juices.
Why make this recipe?
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The dry-brining technique: leaving the salted chicken uncovered in the fridge overnight guarantees exceptionally crispy skin.
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The authentic taste of Parisian rotisseries: directly inspired by the best spots in Paris (like the Segar rotisserie), this chicken achieves the ultimate pairing of crispy skin and juicy meat. The aromas of rosemary, bay leaves, and mustard are also a direct nod to this style of rotisserie.
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Juice-infused potatoes: roasting the chicken directly above the potatoes allows it to release all its aromatic garlic and rosemary juices, transforming the potatoes into a melt-in-your-mouth confit!
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A timeless staple to master: knowing how to make the ultimate roast chicken—crispy on the outside and juicy on the inside—is a cornerstone of the classic culinary repertoire. It’s the go-to recipe that works just as brilliantly for a comforting weeknight dinner as it does for entertaining guests!
Tips for a perfect recipe:
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Using an elevated rack: if you have an oven-safe wire rack, place it directly over your potatoes to set the chicken on top (instead of having a rack on top and a pan below). This allows hot air to circulate underneath the poultry and prevents the bottom of the chicken from getting soggy from the moisture of the potatoes.
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Saving the pan drippings: once the chicken is carved, scrape up all the caramelized bits from the bottom of the pan and collect the excess herb-infused fat to drizzle right over the chicken just before serving. You can also use them to whip up a quick pan sauce or gravy.
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Resting is non-negotiable: letting the chicken rest for 15 to 20 minutes before carving is an absolute must. This allows the juices to redistribute evenly throughout the bird, ensuring tender, juicy meat in every single bite.
The day before, thoroughly pat the chicken dry with paper towels. Mix the salt, black pepper, and smoked paprika together, then rub the mixture generously all over the chicken skin. Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered overnight.
This step seasons the meat deeply while drying out the skin, which results in a much crispier chicken. It’s even better if you can leave the chicken in the fridge for 24 hours.
The next day, take the chicken out of the refrigerator. Finely grind the bay leaves and rosemary (I like using a spice grinder), then mix them with the Dijon mustard and tablespoon of olive oil. Brush this preparation generously inside and outside the chicken, making sure to coat all of the skin. Add the lemon wedges and the sprig of rosemary into the cavity of the chicken. Tie the legs together with a piece of kitchen twine and tuck the wing tips underneath.
Preheat the oven to 425 °F (220 °C). Spread the potatoes directly onto a large baking sheet (or roasting pan) lined with aluminum foil. Add the halved garlic head, a few sprigs of rosemary, and a drizzle of olive oil. Season lightly with salt and pepper, and toss to coat.
Place this pan of potatoes on the lowest oven rack so you can position the chicken right above it.
Roast the chicken at 425 °F (220 °C) for 15 minutes to kickstart a gorgeous golden skin. Reduce the oven temperature to 375 °F (190 °C) and continue cooking for about 20 minutes.
Give the potatoes below a good stir and check if they are cooked. As it roasts, all of the chicken’s rich, aromatic juices will drip naturally onto the potatoes below.
Carefully flip the chicken over and continue roasting for another 20 minutes, or until the thickest part of the thigh reaches 160 °F (71 °C).
Remove the chicken from the oven and let it rest for 15 to 20 minutes before carving. The internal temperature will continue to rise slightly while it rests. Serve the chicken alongside the roasted potatoes, fresh lemon wedges, and parsley leaves.
Bon appetit and enjoy!
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