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Roasted Chicken Provençal
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Roasted Chicken Provençal

Course Main
Cuisine French
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Roasting Pan with Rack
  • Blender
  • Meat Thermometer

Ingredients

  • ¼ cup of fresh parsley leaves stems removed (plus more for cavity)
  • ¼ cup of fresh tarragon leaves stems removed (plus more for cavity)
  • 1 sprig of fresh thyme leaves stems removed (plus more for cavity)
  • ¼ cup of olive oil
  • Juice from 1 lemon
  • 6 cloves of garlic
  • 1 (4-5 lb) whole chicken
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste

Instructions

  • Preheat the oven to 400 degrees. Line a roasting pan with foil and place a roasting rack inside.
  • Combine the olive oil, lemon juice, parsley, tarragon, and thyme leaves in a blender. Blend until it's a paste.
  • Carefully rinse the chicken 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 here 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 in the thickest part of the thigh, making sure not to touch the bone.
  • Place into the oven and roast for 60-75 minutes, or until the thermometer reaches 165-170 degrees.  
  • Remove from the oven and allow it to rest for 10 minutes before slicing and serving. Enjoy.