Roasted chicken by Michelin-starred chef Marcel Ravin

The chef behind Blue Bay in Monte Carlo shares his wisdom
Roast chicken, Marcel ravin, Michelin star

Michelin-starred chef Marcel Ravin shares an easy recipe while you are stuck on lockdown.

The Roasted Chicken by Marcel Ravin


Ingrédients- serves 4-people:

1 free range chicken (1 - 1.2 kg)
Half a lemon
125 gr of softened butter
2 garlic cloves, peeled and finely chopped
3 sprig fresh thyme
1 squeezed lime or lemon
1 tsp of 4 spices blend
½ tsp of salt


Season the interior and exterior of the chicken with half a lemon.
Mix the butter, thyme, garlic, lemon juice, 4-spices mixture and salt in a bowl together
Stuff the chicken with the spicy butter mixture under the skin and inside the chicken.
Preheat the oven to 200 °C
Put the chicken in a roasting pan and bake for 15 minutes.
Moderate the oven temperature to 170 °C for the remaining cooking time and pour the cooking juices over every 10 minutes approximately until the end of cooking time: 120 minutes.
Serve with mashed potatoes or baby potatoes and some green asparagus cooked in salted water.

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