Roast Provençal Chicken

Variation: cut up a few red and white potatoes, season them with salt, pepper, a sprinkling of herbs de Provence and a little olive oil, put them on the bottom of the roasting pan, and put the chicken directly on the potatoes. Heavenly.

• Dave B.

• Westchester, NY

• 3/31/2023

Nice new addition to the recipe book! I used an electric roaster and put the juice of 1 lemon and some Chardonnay to the bottom of the roaster while cooking. Even my picky husband loved it.

• Sukkari

• Florida

• 11/7/2017

Worst chicken ever! I've made alot of whole roasted chickens in my day. This one was just awful. My chicken was closer to 5-6 pounds so I let it roast an additional 10 minutes. Didn't matter - while the chicken was juicy it just wasn't as flavorful as herbs de provenance chicken thighs, or even the famous "engagement" chicken. Also, the skin was nowhere near crispy and turned out very fatty in sections.

• Anonymous

• Austin, TX

• 11/6/2017

Fabulous!!! I roasted 2 birds at the same time, so I doubled the recipe. Next time, I would use less olive oil, but that is the only thing I would change. This recipe is a keeper!

• gantos

• Newport Beac, CA

• 11/14/2016

Wonderful! I have made this many times and it is always a crowd pleaser, plus its super easy!

• marzipan1

• Brooklyn, NY

• 9/15/2014

Was really good. Followed recipe quite faithfully except that we had to get a chicken of nearly 5 lbs., but that worked out fine. Also didn't use lemon wedges Was quite easy and very delicious! Would definitely make again.

• BillNick

• Maine

• 2/24/2014

This is my new favorite roast chicken recipe. I like Thomas Keller's and Barbara Kafka's (although her recipe results in a burnt oven for me), but this one is even better. I've made this several times in an electric oven--475 for 30 min and 350 for 30 min. I probably use closer to 2 1/2 T of olive oil, and just a little less salt. The preparation is simple, the skin is crisp, and every part of the chicken perfectly seasoned and cooked.

• uchimiya

• Bethesda

• 2/18/2014

Love this simple chicken recipe! Have made it MANY times. Easy, quick and really delivers the flavor. I LOVE lemon and lavender. Delish!

• bbeers

• Seattle, WA

• 12/30/2013

I made this for Thanksgiving and thought it was one of the best roast chicken recipes I've made. I used only 1 tablespoon of the herbs and thought it was a perfect amount. I rubbed the chicken with the herb mixture under the skin as well as over the skin and inside the chicken. I let it sit overnight and baked it for a midday meal. Very moist. The drippings made good gravy, too.

• aaa821

• 11/28/2013

I have made it twice and have found that it takes much longer to cook. Has anyone else had to tweak the temp and time?

• laltfeld

• Evanston, IL

• 10/29/2013

I wrote a review of this the other day, but I need to add that I made gravy from the pan drippings, and it was fantastic! Just simple: two to three T of the drippings, two T flour and a can of chicken broth. It's a great accompaniment to this delicious chicken!

• evamarie

• Central PA

• 9/7/2013

This is my new go-to recipe for roast chicken. Scrumptious! The chicken stayed juicy and was delicious, I didn't even realize I forgot the garlic. A keeper

• evamarie

• Central PA

• 9/4/2013

So delicious! I'll reduce the amount of salt next time, but this was such a yummy chicken. Used thighs and drumsticks instead of a whole bird.

• wordwitch

• Dartmouth, NS

• 8/15/2013

Very good, easy to prepare and make. The chicken came out very moist and very good. Next time I'm going to use the drippings to make a gravy and see if that adds an extra punch.

• JoshuaGilman

• Boston, MA

• 7/23/2013

Delicious and simple weeknight meal. The fresh lemons really add a wonderful brightness. Used leg quarters and it came out perfect.

• NJMom2Boys

• Cherry Hill, NJ

• 7/17/2013