I made this beautiful and aromatic chicken a few weeks ago and I don’t think I’ll roast chicken any other way from now! Absolutely perfect for summer picnics! I cut up plenty of lemon wedges to squeeze over the chicken and for serving as well. The citrus just brought out the herb flavors perfectly! I’m getting hungry as I’m typing this…
I can only imagine how good true provencal style food is! I’ll report back to you after we arrive in Provence (L’Isle Sur La Sorgue and Avignon) in 1.5 weeks!! I can’t even focus on packing up our lives for the move to Seattle…instead, I’m just sitting here daydreaming about our 2 week trip to France, Switzerland and Italy.
Roast Provencal Chicken
– 3 to 5 lb young chicken
– 1/4 cup good quality Herbs de Provence
– 1/4 cup olive oil
– 1 tablespoon freshly minced rosemary
– 1 sprig of rosemary
– 3 minced garlic cloves
– 1 teaspoon course kosher salt
– 1 teaspoon black pepper
– 2 whole lemon (1 lemon cut in half to stuff into cavity and save the other lemon to cut up into wedges for squeezing over chicken)
– 1 tablespoon lemon zest (use from the lemon that you will stuff into cavity)
– twine or string
– preheat oven to 450 (yes, it’s very high but you will be turning it down halfway into the roasting process).
– In a small mixing bowl, combine 1/4 cup of Herbs de Provence, 1 tablespoon of minced rosemary, 1 tablespoon lemon zest, salt and pepper, minced garlic, and the 1/4 cup of olive oil and make a paste out of it.
– Put the young chicken in a roasting pan and spread the paste thoroughly INSIDE the skin of chicken and OUTSIDE generously. I just sprinkle a dash more of kosher salt all over the chicken. Cut up the lemon you zested in half and stuff it into the cavity along with 1 sprig of rosemary. Then tie up the legs with twine or string.
– Roast in 450 degree for 30 minutes. Then turn down the heat to 350 degrees and roast for another 30 minutes.
– When you take out the chicken, you will see that the skin looks crispy and it’s just crackling from all that juice! I tilt the pan and spoon the juice from the chicken all over so that it’s extra moist! Keep spooning it over your chicken!
– Let cool for 10 minutes, cut up chicken into portion and squeeze GENEROUS amounts of fresh lemon juice (1 whole lemon) all over the meat.