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 moist and tender and we all enjoyed the flavor the herbs gave to the bird. My daughter, was especially impressed with this recipe. I served this chicken with Garlicky Orzo with Roasted Vegetables and my House Salad. I’ll be making this one again.

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 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 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.

 

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Roasted Chicken Provençal

Prep Time: 10 min.

Cook Time: 60 min. +

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

Directions:

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.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Tyler's Ultimate cookbook

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23 Responses to “Roasted Chicken Provençal”

  1. 1

    Dawn @ Words Of Deliciousness — September 26, 2013 @ 7:44 pm

    I am a big fan of roasted chicken. Love the fresh herbs you used.

    [Reply]

  2. 2

    Angie@Angie's Recipes — September 26, 2013 @ 8:07 pm

    I love that you have used fresh herbs to make the rub..the roasted chicken must be very delicious!

    [Reply]

  3. 3

    Anne ~ Uni Homemaker — September 26, 2013 @ 9:37 pm

    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!

    [Reply]

  4. 4

    Blond Duck — September 27, 2013 @ 4:13 am

    I want to try a roasted chicken. I’m determined to do it right!

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  5. 5

    Jenn — September 27, 2013 @ 5:23 am

    I love using fresh herbs on chicken… it just makes it taste so fresh and perfect!

    [Reply]

  6. 6

    Caroline Taylor — September 27, 2013 @ 5:35 am

    What a great idea, lovely colour of the herbs on the chicken too.

    [Reply]

  7. 7

    Peggy Recker — September 27, 2013 @ 6:31 am

    Sounds very good. I do have a whole chicken in the freezer!

    [Reply]

  8. 8

    grace — September 27, 2013 @ 8:32 am

    how herbaceous of you, pam! this looks great. :)

    [Reply]

  9. 9

    Mary — September 27, 2013 @ 8:36 am

    This chicken looks delicious, Pam. I am LOVING all of those herbs!

    [Reply]

  10. 10

    gloria — September 27, 2013 @ 12:00 pm

    love this chicken Pam!

    [Reply]

  11. 11

    Wizzy — September 27, 2013 @ 12:21 pm

    One can never have enough roasted chicken recipes. This one is a keeper.

    [Reply]

  12. 12

    Pamela @ Brooklyn Farm Girl — September 27, 2013 @ 12:33 pm

    Perfect Sunday dinner option! Thank you!

    [Reply]

  13. 13

    The Café Sucre Farine — September 27, 2013 @ 1:52 pm

    I loved roasted chicken and always love a new recipe, thanks!

    [Reply]

  14. 14

    Marjie — September 27, 2013 @ 2:19 pm

    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.

    [Reply]

  15. 15

    Joanne — September 27, 2013 @ 2:58 pm

    I love that herb rub! Must add so much fresh flavor!

    [Reply]

  16. 16

    Chung-Ah | Damn Delicious — September 28, 2013 @ 11:44 am

    This looks so incredibly fresh and comforting!

    [Reply]

  17. 17

    vanillasugarblog — September 28, 2013 @ 5:23 pm

    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

    [Reply]

  18. 18

    Geniesia — September 29, 2013 @ 2:28 am

    What a great idea, Going to try this soon!

    [Reply]

  19. 19

    Larry — September 29, 2013 @ 6:31 am

    Looks delicious Pam – love the herbiness – makes me want to go buy a chicken.

    [Reply]

  20. 20

    Inês Oliveira — September 29, 2013 @ 11:12 am

    Must taste amazing!!

    [Reply]

  21. 21

    rosita — September 29, 2013 @ 5:01 pm

    Que rico pollo Pam se ven muy irresistible y lindo dorado,abrazos.

    [Reply]

  22. 22

    Chris — September 29, 2013 @ 7:21 pm

    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.

    [Reply]

  23. 23

    Kim in MD — October 2, 2013 @ 7:46 am

    I love roasted chicken. This looks amazing!

    [Reply]

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