Roasted Chicken Provençal
I was in the mood to make roasted chicken, but wanted to try something new. I grabbed one of my favorite cookbooks, Tyler’s Ultimate, and found this recipe. I adapted the recipe to suit my family’s tastes. The chicken smelled incredible while it roasted. The meat turned out to be extremely juicy and tender, and we all enjoyed the flavor from the herbs. I served this chicken with garlicky orzo with roasted vegetables, roasted tomatoes, and a simple butter lettuce salad. I’ll be making this one again.
Roasted Chicken Provençal
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
How to Make a Roasted Chicken Provençal
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.
Equipment
- Roasting Pan with Rack
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.
I am a big fan of roasted chicken. Love the fresh herbs you used.
I love that you have used fresh herbs to make the rub..the roasted chicken must be very delicious!
That bird is a looker! So tender and plump…. Fresh herbs is a great idea here. This one is a keeper. Thanks for sharing Pam!
I want to try a roasted chicken. I’m determined to do it right!
I love using fresh herbs on chicken… it just makes it taste so fresh and perfect!
What a great idea, lovely colour of the herbs on the chicken too.
Sounds very good. I do have a whole chicken in the freezer!
how herbaceous of you, pam! this looks great. 🙂
This chicken looks delicious, Pam. I am LOVING all of those herbs!
love this chicken Pam!
One can never have enough roasted chicken recipes. This one is a keeper.
Perfect Sunday dinner option! Thank you!
I loved roasted chicken and always love a new recipe, thanks!
It looks like a great flavor combination! I make a lot of roasted chicken during the winter months, and the colder mornings tell me they’re coming.
I love that herb rub! Must add so much fresh flavor!
This looks so incredibly fresh and comforting!
is that the chicken from Trader Joe’s?
I have yet to try it.
Always been weary of their meat and where it comes from.
Some of the beef comes from china, so….
Roasted chicken makes the best soup.
I know everyone knows this already LOL
What a great idea, Going to try this soon!
Looks delicious Pam – love the herbiness – makes me want to go buy a chicken.
Must taste amazing!!
Que rico pollo Pam se ven muy irresistible y lindo dorado,abrazos.
Gorgeous. Simply a beautiful chicken, Pam. I know it’s not traditional but I want to do this as a beer butt chicken but with wine and water in the cavity instead of beer.
I love roasted chicken. This looks amazing!