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Roast Provencal Chicken

Roast Provencal Chicken


2 Garlic cloves, finely chopped

¼ C. Herbes de Provence

¼ C. Olive oil

1 tbs. Kosher salt

½ tsp. freshly ground black pepper

1 3 ½-4 lb chicken

Lemon wedges (for serving)


Preheat oven to 475 degrees. Mix garlic, herbes de Provence, oil, salt and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.

Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350 degrees and roast until an instant-read thermometer inserted into thigh registers 165 degrees, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.

Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.