I should do a separate story on this but eating in Paris, well France for that matter, requires a basic knowledge of how it works.
I am sure that so many times, people have to France, excited to eat, and then left stumped, that they were not having the food experience they anticipated. It can be easy to get swept into the less than authentic “French” eating establishments that exist more so for the tourists than locals. Sure, tourist traps exist everywhere, but France. Why!
Okay, there are three types of places to eat in France.
1. Sandwich/Crepes/Fast Food
2. Café/Brasserie
3. Restaurants
First, number 1. I hate to put French sandwiches and crepes in the same category of fast food. When I say fast food, I don’t mean McDonalds, though they do exist, I literally mean fast food, grab and go, no sitting required (if you are going to Japan, you must sit, another story).
There are wonderful sandwich shop and creperie windows everywhere that are amazing for just that, grab and go! Go make a picnic. Take a baguette sandwich and go to the Eifel Tower.
Then let’s skip to number 3, restaurants. A restaurant is exactly what you think of a restaurant. You make a reservation, you go, you sit, you stay. Very normal.
Which leads us to number 2, Cafés and Brasseries. What are these? The is the go between of fast food and a restaurant. Brasseries are where you want to live. It’s more like a tavern or pub.
The food is amazing and is generally cheaper than a restaurant. You can pop in for just a drink, a quick snack, dessert, or even a full meal if you like! Of course, some brasseries are better than others, but what I love, is that they all generally serve the same things. Sure, they have some specials and some variations, but you can always get Poulet Roti, Steak Hachée and Saumon tartare, or Steak Frite at any brasseries.
So, it’s here, that you have to be in the know. When you find a good brasserie, you go back, again and again.
In Paris, I lived just next to the Panthéon. The landmark in Paris that is almost dead center and huge, that no one really knows that exists. I didn’t, I literally turned a corner one day and it was there, voilà!
Right next to the Panthéon there is a brasserie. If you sit out front, you can see the Panthéon and the Eifel Tower at the same time. I used to eat here, all the time. Everything was good. Breakfast, lunch, and dinner. Brasseries are great for a quick dinner by yourself, or an impromptu dinner with friends when you don’t have a reservation.
As I lived by myself, I loved to go there for a quick dinner. I would rotate between a few things, but my favorite to order was the Poulet Roti or Roast Chicken. Why?
It literally was amazing to me. I have no clue what they did the chicken, but it was always so tender and so flavorful. I mean the different between the taste and texture of this chicken compared to butter, they were basically the same.
Which leads me to the obvious. So, my big thing when eating out is I try to order things that I don’t usually make or eat, so that I can learn and try something new, and then try to recreate it at home. I love to do this.
Farmer’s chicken in France. How hard can this be? So, going with my texture and flavor comparison, key ingredient is probably, butter.
Second concept, low and slow.
Third concept is a bit more complicated. In France, everyone knows how to cook. Guys and girls. Food is literally like religion. Everyone’s mother taught them how to make pastry dough, and île flotant. It’s like clockwork. So, taking that one step further, French cooking, especially for really typical dishes, like roast chicken, are really basic. Like French fashion, less is more, and you do what people have been doing for 100’s of years. So, what does this mean?
It means Herbes de Provence.
People ask me all the time what do I do with Herbes de Provence. The answer is you should be using it in everything. Herbes de Provence should go in everything. Meat, soups, breads, butter. It the French equivalent of Italian Seasoning with a bit more refined flair. It’s a combination of typical herbs found in the Southern France, aka Provence region. Thyme, savory, oregano, rosemary, and basil come together in harmony. And an added touch of lavender adds an umami that doesn’t overpower but like a Nilla Wafer, leaves you wanting more.
So far, we have chicken, butter, low heat, long time, and Herbes de Provence. Let’s make some killer roast chicken.
Herbes de Provence
Authentic Herb Seasoning Blend from France
Our Herbes de Provence herb mix is of the best quality you can find and comes straight from a coop of framers from Provence in the South of France.
The quintessential French seasoning blend, Herbs de Provence can go in anything. The perfect combination of rosemary, savory, oregano, marjoram, basil, thyme and most importantly, lavender, give this herb mix its depth of flavor as well as it flexibility. Use it to roast a chicken or vegetables, add to a soup, mix with olive oil to make a dipping sauce, the possibilities are endless!
Get the Recipe!
Print📖 Recipe
French Roast Chicken with Herbes de Provence | Poulet Fermier Roti aux Herbes de Provence
- Prep Time: 15 Minutes
- Cook Time: 1 hour, 40 Minutes
- Total Time: 1 hour 55 minutes
- Yield: 1 Chicken 1x
- Category: Dinner
- Method: Roasting
- Cuisine: French
Description
Herbes de Provence really are France in a blend. Southern France that is, but the combination is used countrywide. Truly versatile and one that gives such flavor!
Ingredients
- 2 cloves garlic, minced
- 1 heaping tbsp. MarnaMaria Herbes de Provence
- 6 tbsp. butter; room temperature
- 2 tsp. olive oil
- 1 tsp. coarse salt
- ½ tsp. ground black pepper
- 1 whole roasting chicken
- 2 tbsp. flour
- ½ cup low sodium chicken broth or chicken stock
- carrots, onions, potatoes (optional)
- salt and pepper to taste
Instructions
- Rinse the chicken inside and out and thoroughly dry with paper towels. (If possible let chicken dry in the refrigerator for up to 48 hours. The drier the skin, the crispier the chicken will be.)
- Preheat oven to 350ºF.
- In a small bowl, combine the first six ingredients.
- Spread the seasoning mixture all over the chicken, inside and out, and even under the skin. Be careful not to rip it, but if you do, it's okay!
- Place the seasoned chicken in a roasting pan, no rack, breast side down, and roast for 1 hour.
- Raise oven temperature to 425ºF.
- Carefully flip the chicken over so it is now breast side up, and roast for 40 more minutes.
- The chicken is done when the internal temperature (near the thigh but not touching the bone) reaches 165ºF and the juices run clear.
- Remove from oven, and let rest, covered with aluminum foil for 10 minutes.
- Meanwhile, pour all reserved juices into a small sauce pan over medium heat. (You can alternatively just put your roasting pan over the burner, but you do run the risk of making the bottom of your roasting pan look different. Your call.)
- Whisk in flour and let cook, whisking often, for 5 minutes until the flour taste has cooked out.
- Add in chicken stock and mix until blended and smooth.
- Season with salt and pepper as needed.
- Serve pan sauce with chicken.
Wine Pairing Suggestions
It’s always a safe bet to pair white meat with a white wine. Add in lots of herbs and you are calling for a Sauvignon Blanc or similar. The Sauvignon Blanc grape has a crisp, fresh and acidic taste with gentle mineral tones.
What French wines are made with Sauvignon Blanc? Generally, wines from the Bordeaux and the Loire Valley regions are made with this grape varietal.
Looking for a red alternative?
French Burgundies are your best choice. Pinot Noir from this Old World region gives you a bit more body and color in your glass. French Pinot Noir differs from those of California as they have more pronounced earthy tones that pair well with Herbes de Provence. Another great option is a Grenache based Côtes-du-Rhone. This Southern red French wine is very smooth with mild tannins and flavors that won’t overpower delicate meat.
Red Wine
- Pinot Noir
- Côtes-du-Rhone (Grenache)
White Wine
- White Bordeaux
- Entre Deux Mers
- Pouilly-Fumé
- Sancerre
Ha’a says
I can’t wait to make this! It all sounds sooo good. I absolutely felt like I was back in the streets of France people watching as I sipped on my espresso. Dreaming of the day we can go back to France. Until then...this chicken will be my in between.