Herbes de Provence Chicken Recipe: This Easy Roasted Chicken Is the Recipe That Keeps on Giving by Java Hemmat

Poultry Dinner
2 years ago

Herbes de Provence Chicken Recipe: This Easy Roasted Chicken Is the Recipe That Keeps on Giving

This classic roasted chicken recipe is deeply nourishing. The beauty of this dish is that you can have leftovers to add to sandwiches, soups and salads. It's the recipe that keeps on giving. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 40 minutes
Servings: 8 


  • 1 roasting chicken
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon Provence (herbes de provence)
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots, cut into 2-inch chunks

Here's how to make it:

  1. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken
  2. Stuff the cavity with 1/2 tablespoon of Provence (herbes de provence), both halves of lemon and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper and the remainder of Provence. 
  3. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots in a roasting pan. Toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  4. Roast the chicken in a preheated 425-degree F oven for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables or mashed potatoes.

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Donna John
I LOVE roasted chicken. I have everything to make this, so it's officially on the menu for this week. Will post photos! Right now we need comforting food. Thanks for sharing, Java Hemmat .
Elisa Schmitz
This sounds wonderful, Java Hemmat ! I love your recipes and look forward to trying this one. Thank you for all you share with us!
Elisa Schmitz
I'm thinking of making this for Thanksgiving this year, since we may not need a full-size turkey. Or, I will get a smaller turkey and make this recipe. It looks delicious, Java Hemmat ! Donna John

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