Imagine a dish that transports you straight to the sun-drenched lavender fields of Provence with just one bite. This Herbs de Provence Roasted Chicken is not just a meal—it's a sensory experience that will transform your ordinary dinner into an extraordinary culinary adventure. With its aromatic herbs, golden crispy skin, and incredibly tender meat, this recipe promises to become your new go-to showstopper that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons herbs de Provence
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, halved
- Fresh rosemary for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your chicken cooks evenly and thoroughly.
- Rinse the whole chicken under cold water and pat it dry with paper towels. This helps to achieve crispy skin when roasting.
- In a small bowl, combine the herbs de Provence, minced garlic, olive oil, salt, and pepper. Mix well to create a flavorful paste.
- Using your hands, gently loosen the skin of the chicken over the breast and thighs. Be careful not to tear the skin. This allows the herb mixture to penetrate the meat for enhanced flavor.
- Rub the herb mixture generously under the skin and all over the outside of the chicken. Make sure to cover the entire surface for maximum flavor.
- Take the halved lemon and place them inside the cavity of the chicken. This will infuse the meat with a lovely citrus flavor as it roasts.
- Place the chicken breast-side up in a roasting pan. If desired, you can add chopped vegetables like carrots, potatoes, or onions around the chicken for a complete meal.
- Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- During the last 30 minutes of roasting, you can baste the chicken with its own juices to keep it moist and enhance the flavor.
- Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, making the meat tender and juicy.
- Garnish with fresh rosemary before serving. Carve the chicken and serve it with the roasted vegetables or your choice of sides.
Tips
- Always pat the chicken completely dry before seasoning to ensure the crispiest skin possible.
- Don't rush the herb rub—take time to gently massage the herb mixture under the skin for maximum flavor penetration.
- Use a meat thermometer to guarantee perfectly cooked chicken without overdrying.
- Let the chicken rest after cooking to allow juices to redistribute, ensuring each slice is incredibly moist.
- For extra flavor, try using fresh herbs from your garden if available.
- Consider adding root vegetables around the chicken during roasting to create a complete one-pan meal.
- If you want an even more intense flavor, marinate the chicken with the herb mixture for 2-4 hours before roasting.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 1g
Protein: 30g
Fat: 30g
Saturated Fat: 7g
Cholesterol: 100mg
