Roast Provencal Chicken
Roast Provencal Chicken is such an easy, classic French chicken recipe. Be a hit with your dinner guests with this delicious version.
We make several versions of at home. We roasted them in the oven, on a rotisserie spit outdoors on the grill, or grilled indirectly on the grill. The biggest difference is the herbs we use. The taste of the herbs and crust that forms is so distinctive, for those of us who refuse to eat the crispy skin might have to break our own rule and savor the flavor. We tend to use more seasonings than called for at times just to make sure enough stays on the skin while cooking.
This recipe is the base standard we use. Once you understand the flavor, then use different spice and blend combinations to create your own version.
Prep time: 15 minutes
Total Time: About 1 1/4 Hours
2 garlic cloves, finely chopped
1/4 cup Herbs de Provence
1/4 cup olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2–4-pound chicken
Lemon wedges (for serving)
Preheat oven to 475°. Mix garlic, Herb de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Roast chicken until skin begins to brown, 25–30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.