Poulet Roti | Tour Louisiana

Poulet Roti

Poulet Roti


  • 1 whole chicken
  • Herb seasoning (recipe follows)
  • 3 ounces cauliflower
  • 1 ounce diced tasso
  • 2 ounces roasted shallots
  • 2 tablespoons olive oil
  • 3 cups chicken stock
  • Salt and pepper, to taste
  • 2 pounds mashed potatoes

Herb Seasoning:

  • 1 tablespoon rosema
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 tablespoon basil
  • 1 tablespoon garlic powder
  • Salt and pepper, to taste


Rub herb seasoning over chicken and bake at 350˚F for 1 hour. Let cool. Remove leg quarters and breast from bone and set on baking sheet. Sauté cauliflower, tasso and shallots with olive oil and add chicken stock. Simmer uncovered and season with salt and pepper until reduced to desired consistency. Return chicken to oven until skin becomes crispy. Place portion of mashed potatoes in large bowl with chicken stock reduction. Add chicken.

Combine rosemary, oregano, thyme, basil and garlic powder in a small jar with an airtight lid. Add salt and pepper to taste. Any leftover seasoning can be kept for up to 3 months.

Servings: 2

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