Roast Chicken Provencal
Prepare this classic French recipe with rosemary roasted potatoes, or mashed potatoes and some fresh vegetables for a special Sunday meal.
1 whole roasting chicken
2 tbsp extra virgin olive oil
1 tbsp minced garlic
1 tbsp freshly ground course black pepper
zest and juice from one fresh lemon
2 lemons cut in half
1 tbsp fresh thyme or 1 tsp dry thyme
1/2 tsp fresh rosemary or 1/4 tsp dry rosemary
1 tsp fresh oregano or 1/2 tsp dry oregano
1 tsp kosher salt or sea salt
Preheat the oven to 350°F.
1. Prepare the marinade. Zest the lemon, mince the zest placing it in a medium sized stainless steel bowl. Once the lemon has been zested you may juice the lemon, placing the juice in the bowl with the zest.
2. Prepare all the herbs by mincing and adding them to the bowl with all remaining ingredients. Mix ingredients well and reserve.
3. Place the chicken in a large cast iron oven pot. Slightly pull the skin from the breast section and place a bit of the Provencal marinade between the breast meat and the skin. Pour the remaining marinade over the entire chicken making sure it is coated well.
4. Place a chicken roaster in a roasting pan with lemon halves , place the chicken upright on the roaster and place in the preheated oven for 50 minutes or until the chicken has reached 165°F.