Chicken Provencal

These last couple of weeks I've been dying to roast a chicken. My assumption is that the weather has been a motivating factor in the dishes we are having these days. Of course, I can't deny the fact that I might miss France a bit since I've been trying to find someone to steal away with me to Nice. I haven't found anyone yet. But of course if I can't get there, food will be the next best thing. The debate, whether to make a classic French Roasted Chicken or Chicken Provencal.

A classic French roasted chicken is the epitome of classic French cooking .... butter, butter and more butter. French Provencal dishes are simple and always include olive oil, garlic and herbs. Too me, Provencal chicken is more rustic and reflects the laid back nature of southern France. At least that's my opinion. The aromas from the oregano, thyme and many other herbs creates an earthy (in a good way) taste and provides big flavor. All the elements complement the rustic nature of the dish. I prefer it because it's simple. Once everything is chopped and mixed you can just sit back and wait for the aromas to transport you to another place.


Chicken Provencal
Makes 8 servings


Ingredients
8 pound roaster chicken
2 lemons zest and juice
2 teaspoons of fresh oregano
2 teaspoons of fresh thyme
2 teaspoons of fresh rosemary
4 cloves garlic
4 tablespoons of extra virgin olive oil
1 tablespoon of salt
1 teaspoon of pepper.

Directions:

Preheat oven to 375 degrees.

Season chicken with 1/4 a teaspoon of salt and pepper.

Zest and juice lemon and chop herbs.

Mix salt and pepper.

Combine all ingredients in a small bowl well.

Rub olive oil mixture all over the inside and outside of chicken and place and a roasting pan.



Place any additional oil, lemon and herbs inside the chicken.

Roast chicken until skin starts to brown, about 25 to 30 minutes.

Reduce heat in the oven to 350 and allow chicken to cook for another 45 minutes to an hour.

Baste chicken with dripping from the bottom of the pan about every 30 minutes.

 

Allow chicken to rest at least 10 minutes before carving.

This Chicken Provencal was served with smashed potatoes and roasted string beans.

Look at the pretty bird. Bon Appetite!!