Roasted Chicken Provençal

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.

Roasted Chicken Provençal

How to Make a Roasted Chicken Provençal

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.

Roasted Chicken Provençal

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 165-170 degrees.  Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.

Roasted Chicken Provençal

Roasted Chicken Provençal

Roasted Chicken Provençal

Prep Time: 10 minutes

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 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 165-170 degrees. Take out of the oven and let the meat rest for 10 minutes before slicing and serving. Enjoy.
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23 Comments

  1. 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.

  2. 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

  3. 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.