Roast Provençal Chicken

provencal chicken

This recipe first caught my eye while reading Bon Appétit on the plane to Miami and then I forgot about it until we got back. They had a whole section of recipes perfect for packing for picnics, which piqued my interest because I’m always looking for new things to pack for the beach. This recipe is so perfect… the wet sort of rub that goes on the chicken is super simple but incredible flavorful from the Herbes de Provence (fennel, basil, thyme, savory, lavender) and the best part is that it is served at room temp so it’s great for any occasion. Before I tried this out, I have to confess the only way I roasted chickens was THIS way every single time… I must admit, this may replace that way!  A super crispy skin coated in the bursting flavors from the herbs and a juicy inside make this a delicious home run! 

Start off by preheating your oven to 475 degrees and bringing a 3.5 – 4 lb whole chicken to room temperature for a few minutes. In a bowl mix together 2 minced garlic cloves, 1/4 cup herbes de Provence, 1/4 cup olive oil, 1 tbsp kosher salt and 1/2 tsp fresh ground black pepper (1). Pat the chicken dry with paper towels (2) and rub the mixture all over and inside the chicken on both sides. With the breast side up, tuck the wings under the bird to prevent them from burning and tie the legs together with kitchen twine (3). Place the chicken on a rack inside a roasting pan (4) with enough water or chicken stock in the bottom to help keep the chicken moist. Roast for 25-30 minutes until the skin begins to brown then bump the oven temp down to 350. Continue roasting until an instant-read temp thermometer inserted into the thickest part of the thigh reads around 165 degrees (5), remember it will increase a few degrees while resting. Remove from oven and rest for at least 10 minutes then carve in to pieces (you can use the same technique as found in THIS post) (6).

Roasted Provencal Chicken

Serve at room temperature with lemon wedges. You can make this chicken up to two days ahead of time and keep in the fridge then just bring to room temp before serving!

Roast Provençal Chicken

Serves 6 

3.5 – 4 lb whole chicken

2 cloves of garlic, minced

1/4 cup herbes de provence 

1/4 cup olive oil

1 tbsp kosher salt

1/2 tsp fresh ground black pepper

chicken stock for roasting pan (or water)

lemon wedges for serving

Start off by preheating your oven to 475 degrees and bringing the chicken to room temperature for a few minutes. In a bowl mix together the garlic, herbes de provence, olive oil, salt and pepper. Pat the chicken dry with paper towels and rub the mixture all over and inside the chicken on both sides. With the breast side up, tuck the wings under the bird to prevent them from burning and tie the legs together with kitchen twine. Place the chicken on a rack inside a roasting pan with enough water or chicken stock in the bottom to help keep the chicken moist. Roast for 25-30 minutes until the skin begins to brown then bump the oven temp down to 350. Continue roasting until an instant-read temp thermometer inserted into the thickest part of the thigh reads around 165 degrees, remembering that it will increase a few degrees while resting. Remove from oven and rest for at least 10 minutes then carve in to pieces. Serve at room temperature with lemon wedges.

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