Roast Chicken with Crème Fraiche and Herbs

Course Main Course


  • 8 oz crème fraiche
  • 4 garlic cloves
  • 1 shallot
  • 1 bunch parsley
  • fresh thyme
  • Sel Gris Sea Salt and freshly ground black pepper
  • 1 whole chicken


  • Preheat oven to 425°F degrees. Place your large round or grande round mold on the perforated baking sheet.
  • Prep chicken by washing thoroughly and drying well with paper towels. Place chicken in mold that is sitting on your baking sheet.
  • In our Eco chop, mix crème fraiche, garlic, shallot, parsley and thyme. Season with salt & pepper. Spoon ½ of the mixture inside the cavity of the chicken. Rub the remaining cream all over the chicken. Sprinkle with Sel Gris Salt.
  • Roast chicken for 45 minutes and then reduce heat to 350°F and roast for an additional 15-30 minutes depending on the size of your chicken. Be sure to roast until the internal temp of the chicken is 165°F degrees. Our digital thermometer helps with this. Let chicken rest for 10-15 minutes before serving.