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. The Herbs de Provence adds that lavender hint which is what makes this recipe so…French.
We make several versions of Roast Provencal Chicken at home. We roasted the chicken 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, since it adheres to the classic version you’ll find in all French cookbooks. Once you understand the flavor, try different spice and blend combinations to create your own version. But you’ll probably come back to this one, since the Herbs de Provence recreates what has been made in France for a long, long time.
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 sea 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.