Roast Provençal ChickenPeden + Munk
Bigger picnic? Simply roast two birds at the same time.
Recipe information
Total Time
1 1/4 hours
Yield
Makes 6 servings
Ingredients
2 garlic cloves, finely chopped
1/4 cup herbes de Provence
1/4 cup olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2-4-pound chicken
Lemon wedges (for serving)
Preparation
Step 1
Preheat oven to 475°. 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.
Step 2
Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
Step 3
DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
Recipe notes
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