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
Scale
- 2 cloves garlic, minced
- 1 heaping tbsp. MarnaMaria Herbes de Provence
- 6 tbsp. butter; room temperature
- 2 tsp. olive oil
- 1 tsp. coarse salt
- 1/2 tsp. ground black pepper
- 1 whole roasting chicken
- 2 tbsp. flour
- 1/2 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.
Keywords: French, Roasted, Chicken, Herbes de Provence