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Roasted Chicken Provençal

Prep Time10 mins

Ingredients

  • 1/4 cup of fresh parsley leaves stems removed (plus more for cavity)
  • 1/4 cup of fresh tarragon leaves stems removed (plus more for cavity)
  • 1 sprig of fresh thyme leaves stems removed (plus more for cavity)
  • 1/4 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 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 180 degrees. Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.