Roast chicken by Thibaut Spiwack

1/20/25, 3:23 PM

Discover chef Thibaut Spiwack's tips for perfectly cooked roast chicken.

Thibaut Spiwack, chef at Anona restaurant (2 toques), unveils his inratable recipe for juicy, melt-in-the-mouth roast chicken from his Instagram page. Discover the ingredients and preparation steps to make it a breeze.

Preparation time: 10 min
Cooking time: 45 min

Ingredients for Thibaut Spiwack's roast chicken

1 onion
2 garlic cloves
1 whole chicken
40 g butter

Steps for Thibaut Spiwack's roast chicken

chop the onion and crush the garlic cloves.
Stuff the chicken with the onion, garlic and salt.
In a pot of cold water, add coarse salt, plunge the chicken inside and bring to the boil.
After boiling for 5 minutes, place the chicken in an ovenproof dish and add the butter cubes on top.
Bake at 190 degrees for 35 to 45 minutes. Baste regularly during cooking.

▶ See Thibaut Spiwack's complete recipe for roast chicken.

These recipes might interest you

Easy

White tuna, cherries and sunflower chili paste

For this raw fish recipe, chef Antoine Villard (Dandelion, Paris 20th) has chosen Mediterranean white tuna, which he drizzles with a vinegar cherry juice.

Chef

Antoine Villard

Restaurant

Dandelion 75020 PARIS

Easy

Créponné verbena

Chef

Julien Allano

Restaurant

Ju - Maison de Cuisine 84480 BONNIEUX

Intermediate

Summer Saint-Pierre

Fish stock, asparagus, apricot cream and amaretto sauce form the basis of this recipe for summer St. Pierre from chef Arthur Dubois.

Chef

Arthur Dubois

Restaurant

Maison Dubois 75008 PARIS

Easy

Spiti Sou Tarama

Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.

Easy

Snacked langoustines and crispy pig's trotters

Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.

Easy

Grilled Figatellu with crispy breadcrumbs

For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.