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–+ servings
Roasted chicken on a piece of parchment paper surrounded by lemons, garlic and herbs

Roasted Chicken with Herbes de Provence

Gaby Buller
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine French
Servings 4 people

Equipment

  • 1 oven safe dish

Ingredients
  

  • 2 tsp herbes de Provence plus extra for dipping lemons
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 1 lemon zested and halved
  • 2 cloves garlic, peeled

Instructions
 

  • Preheat oven to 400 degrees F.
  • Rinse the chicken with water. Pat dry thoroughly using paper towels.
  • In a small bowl, combine olive oil, herbes de Provence, salt, pepper, and lemon zest. Mix until combined.
  • spoon separating skin of chicken from flesh
    Using a spoon, separate the skin of the roasting chicken from the flesh.
  • fingers rubbing chicken with olive oil and herbs rub.
    Use your fingers to rub half of the herb mixture between the skin and the flesh.
  • Rub the remaining herb mixture all over the outside of the chicken.
  • Hand dipping half of a lemon in a bowl of herbes de Provence.
    Dip the two halves of the lemon in herbes de Provence.
  • Hand inserting lemon into the cavity of the chicken.
    Insert the lemon halves and garlic cloves into the cavity of the chicken.
  • Two hands using kitchen twine to trussing a chicken.
    Truss the chicken (tie the legs) if you are choosing to do this step.
  • Place the chicken in an oven safe dish.
  • Bake for the appropriate amount of time based on weight (15 minutes per pound).
  • Periodically baste the chicken with its own juices to keep it from drying out.
  • Once the cooking time is up, check the internal temperature of the chicken using a meat thermometer. Ensure that the internal temperature is between 165 F and 175 F.
  • Allow the chicken to rest for 10 minutes before serving.
Keyword herb chicken, herbes de provence, herbs de Provence, provencal chicken, roasted chicken
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