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Roasted Chicken à la Le Grand Colbert

By January 18, 2024 No Comments


Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this tender, juicy roasted chicken à la Le Grand Colbert is sure to impress!

Bonjour! Today, I’m giving you a taste of Paris.

I just got back from a month-long trip to Europe. It was totally amazing. I must tell you, that I left part of my heart in Paris. We spent almost a week in the city of lights and of course on my list of things to do was to dine at the Le Grand Colbert that was made famous in the 2003 movie  “Something Gotta Give” starring Diane Keaton and Jack Nicholson.

So get ready, I’m going to take you on a culinary journey to the heart of Paris, where we’ll recreate the iconic roasted chicken from Le Grand Colbert restaurant. This mouthwatering dish gained fame when Diane Keaton’s character in the movie “Something’s Gotta Give” couldn’t resist ordering it.

Before we dive into the recipe, let’s set the scene. In the movie “Something’s Gotta Give,”. Erica, Diane Keaton, character tells Harry, Jack Nicholson that if they remain friends they should meet in Paris at her favorite restaurant Le Grand Colbert to celebrate their birthdays. Well Harry surprised Erica and showed up. I don’t want to give away the movie in case you haven’t seen it so I’ll stop here but it is one of the best scenes in the movie for sure!! I must add that Diane Keaton won an academy award for her performance in the movie.

Photo Credit: Hollywood Cinema 

Anyway the Le Grand Colbert is an iconic brasserie
that has been a favorite among locals and celebrities alike. Diane Keaton’s character, Erica Barry, favorite dish was the restaurant’s famous roasted chicken and I can most definitely understand why. I ordered it and it was absolutely delicious. Tender and juicy with just the right amount of herb seasoning.

The secret to this being the best tasting roasted chicken in the world, is the fresh herb butter rub. Lots of butter in this recipe but that’s why the chicken is extra moist and juicy.

The movie scene captures the essence of Parisian dining, with its lively and elegant atmosphere. 

The Le Grand Colbert served their roasted chicken with French fries. They were piping hot and delicious! Also around the roasted chicken dish was petite carrots and onions. Garnished with Italian parsley.

This is the actual photo from my meal at the Le Grand Colbert. I didn’t have the fancy paper frills for the drumsticks like they did but I’ll definitely be picking up some or ordering on Amazon for the next time I make this roasted chicken. It really adds a touch of elegance, doesn’t it?

Ingredients that you will need to 

make Roasted Chicken a la Grand Colbert:

 (Be sure to see the full printable recipe below this post)

whole chicken 

  unsalted butter, softened

  garlic

  fresh thyme leaves

  fresh rosemary leaves

  lemon

  salt

  black pepper 

  chicken broth 

  small carrots or baby carrots (organic is 

  highly recommended for this recipe.)

  sweet yellow onion

  Yukon gold potatoes (optional but good)

Garnish: Italian parsley, rosemary or thyme leaves 

Paper frills for drumsticks (optional, but adds a touch of class and elegance.)

How to Make Roasted Chicken a la Le Grand Colbert:

  1. Preheat your oven to 425°F (220°C).
  2. Rinse the chicken thoroughly and pat it dry with paper towels. This step ensures a crispy skin.
  3. In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Mix well until the herbs are evenly distributed.
  4. Gently loosen the skin of the chicken by carefully sliding your fingers between the skin and the meat. Be cautious not to tear the skin.
  5. Spread the herb butter mixture under the loosened skin, ensuring an even distribution over the breast and thighs. This technique infuses the chicken with incredible flavor.
  6. Season the chicken generously with salt and pepper, both inside and out. Don’t be shy with the seasoning; it enhances the taste.
  7. Transfer the chicken to a roasting pan. Place the lemon slices inside the chicken cavity, adding a refreshing citrus aroma to the dish. Pour chicken broth over the chicken.
  8. I also added a little more butter to the top so it would give the skin a nice golden brown color. Truss the chicken by tying the legs together with kitchen twine. This step helps the chicken cook evenly and maintains its shape.
  9. Next place the  vegetables, carrots, onions and potatoes, around the chicken for a delicious side dish. Place the bay leaves under the chicken skin and also in the cavity. Bay leaves add extra flavor.
  10. Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with its own juices every 20 minutes to keep it moist and flavorful.
  11. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a tender and succulent chicken.

  12. Serve plated: To serve, cut the chicken in half serving a quarter of the chicken. (Chicken breast, chicken wing with the chicken leg). Or you can serve the chicken breast and wing and the chicken leg with the thigh. Depending on your preference. 
  13. Garnish with fresh Italian parsley, rosemary or thyme leaves. Enjoy

Helpful Tips for making the best Roasted Chicken!

  1. For a crispy skin, pat the chicken dry before roasting. Moisture on the skin can hinder the browning process.
  2. Use a meat thermometer to ensure the chicken is cooked to perfection. Insert it into the thickest part of the thigh, avoiding contact with the bone.
  3. Experiment with different herb combinations to suit your taste. Thyme and rosemary provide a classic flavor profile, but you can also try tarragon, sage, or parsley.
  4. Serve the roasted chicken with a side of creamy mashed potatoes, roasted vegetables, or a fresh green salad for a complete and satisfying meal. Le Grand Colbert served delicious French fries with the chicken!

Entertaining Suggestions:

  1. Create a Parisian-inspired ambiance by setting the table with elegant white linens, candlelight, and a bouquet of fresh flowers. This would make a perfect Valentine’s Day Dinner!
  2. Pair the roasted chicken with a bottle of French wine, such as a crisp Chardonnay or a fruity Pinot Noir, to elevate the dining experience or a sparkling grape juice for a non alcoholic option.
  3. Play some French music in the background to transport your guests to the romantic streets of Paris.
  4. Share interesting anecdotes about Le Grand Colbert and the movie “Something’s Gotta Give” to spark conversation and add a touch of Hollywood glamor to your gathering.

Voilà! You’ve successfully recreated the iconic roasted chicken from Le Grand Colbert, just like Diane Keaton’s character in “Something’s Gotta Give.” Indulge in the flavors of Paris and let the aroma of herbs and citrus transport you to the enchanting streets of the City of Light. Bon appétit!

Be sure to check out my cookbook Deliciously Southern for a wonderful collection of tried and true Southern recipes.

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Please leave a comment below. I would love to hear from you and if you make my recipe, use #deliciouslysouthern. Show me your pictures!😄

Thank you so much for stopping by. I’ll be back soon with more delicious recipes!

Enjoy!

Aletia

 

 

Print

Roasted Chicken à la Le Grand Colbert


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 15 minutes
  • Total Time: -28484324.5 minute
  • Yield: 2 to 3 servings

Description

Whether you’re hosting a dinner party or simply treating yourself to a gourmet meal, this tender, juicy roasted chicken à la Le Grand Colbert is sure to impress.


Ingredients

  • 1 Whole chicken 
  •  1 1/4 cups (1 1/2 sticks) salted butter, softened
  •  5 cloves garlic, minced
  •  2 1/2 tablespoons fresh thyme leaves, finely chopped 
  •  2 1/2 tablespoons rosemary leaves, finely chopped 
  •  1 lemon, sliced 
  •  2 teaspoons salt (I used kosher sea salt in this recipe )
  •  1 1/2 teaspoons of freshly ground black pepper 
  •  1 cup chicken broth 
  •  I bunch small petite carrots or baby carrots (I highly recommend using organic in this recipe.)
  •  1 sweet yellow onion
  •  10 Yukon gold potatoes (optional but good)
  • Garnish: Italian parsley, rosemary or thyme leaves 
  • Paper frills for drumsticks (optional, but adds a touch of class and elegance.)


Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse the chicken thoroughly and pat it dry with paper towels. This step ensures a crispy skin.
  3. In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Mix well until the herbs are evenly distributed.
  4. Gently loosen the skin of the chicken by carefully sliding your fingers between the skin and the meat. Be cautious not to tear the skin.
  5. Spread the herb butter mixture under the loosened skin, ensuring an even distribution over the breast and thighs. This technique infuses the chicken with incredible flavor.
  6. Season the chicken generously with salt and pepper, both inside and out. Don’t be shy with the seasoning; it enhances the taste.
  7. Place the lemon slices inside the chicken cavity, adding a refreshing citrus aroma to the dish.
  8. Truss the chicken by tying the legs together with kitchen twine. This step helps the chicken cook evenly and maintains its shape.
  9. Transfer the chicken to a roasting pan, breast-side up. Place bay leaves under the chicken skin and two or three around the chicken. Pour the chicken broth over the chicken. Next place the vegetables, carrots, onions and potatoes, around the chicken for a delicious side dish.
  10. Roast the chicken ( uncovered ) in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Baste the chicken with its own juices every 20 minutes to keep it moist and flavorful.
  11. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a tender and succulent chicken.
  12. Garnish with fresh Italian parsley, rosemary or thyme leaves. Enjoy!
  13. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a tender and succulent chicken.
  14. Garnish with fresh Italian parsley, rosemary or thyme leaves. Enjoy!

Notes

Do ahead/Freeze Tips: Chicken can be prepared and ready for the oven the day before. Wrap well with plastic wrap and keep stored in the refrigerator until ready to roast. Leftovers will keep in the refrigerator for up to 4 days. Cooked chicken will freeze for up to 2 months. Thaw out in the refrigerator overnight and heat thoroughly before serving.

aletiadupree

aletiadupree

Hi, my name is Aletia. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate.