Roasted Chicken Provençal
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Prep Time
10 mins
Roasted Chicken Provençal
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- ¼ cup parsley stems removed (plus more for cavity, fresh leaves
- ¼ cup tarragon stems removed (plus more for cavity, fresh leaves
- 1 thyme stems removed (plus more for cavity, sprig of fresh leaves
- ¼ cup olive oil
- lemon juice juice from 1 lemon
- 6 cloves garlic
- 1 4-5 lb chicken whole
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- garlic powder to taste
Instructions
- Preheat the oven to 400 degrees. Line a roasting pan with tin foil and place a roasting rack inside.
- Combine the olive oil, lemon juice, parsley, tarragon, and thyme leaves into a blender. Mix until a paste.
- Carefully rinse the chicken, inside and out, with cold water then pat dry. Season the inside of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the lemon halves, garlic cloves, and extra herbs into the cavity. Truss the chicken - click link above for instructions. Place the bird on the roasting rack. Rub the entire bird evenly with the herb mixture then season with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Place a meat thermometer into the thickest part of the thigh making sure not to touch bone. Place into the oven and roast for 1 hour, or until the thermometer reaches 165-170 degrees. Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.
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