Roasted Chicken Provençal
by Pam on September 26, 2013
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[1] and my House Salad[2]. 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[3]. 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