Herbes de Provence Roasted Chicken Recipe Nourishes the Soul (7 Ingredients) by Java Hemmat
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This classic roasted chicken recipe is deeply nourishing. The beauty of this baked chicken recipe is that you can have leftovers to add to sandwiches, soups and salads. This roasted chicken recipe is the recipe that keeps on giving!
To make this herbes de provence chicken you will need just seven ingredients, plus salt and black pepper. Here is your short shopping list for this roasted chicken recipe: a roasting chicken (about 3 to 4 pounds), herbes de provence, a fresh lemon, fresh garlic, butter, a yellow onion and fresh carrots. This high-protein dinner (check out the health benefits of protein) smells heavenly while it bakes.
Serve this juicy roasted French-inspired chicken for dinner with your favorite side dishes. The chicken is also gluten-free and diabetic-friendly.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 40 minutes
Servings: 8
Ingredients
- 1 roasting chicken (about 3 to 4 pounds)
- 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:
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally season the chicken, inside and out, with kosher salt and freshly ground black pepper
- 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.
- 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. You could also cook this chicken in a large baking dish.
- 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. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer. 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. Store any leftover chicken in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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