The French Connection: Make Mouthwatering Herbs De Provence Roasted Chicken

Ready to enjoy.Ready to enjoy.My family loves roasted chicken. Not only is it a healthy and flavorful meal, but most of the time it's an inexpensive option as it often feeds my family more than once. The best thing about roasting a whole chicken is that it's a palate for many flavor combinations creating lots of variations. One of our favorite roasted chicken recipes is a simple one using dried Herbs de Provence, a blend of aromatic herbs from the southern hills of France that include a mixture of bay leaf, thyme, rosemary, chervil, oregano, tarragon, marjoram, and lavender. This unique blend of herbs creates a mouthwatering roasted chicken that smells as good as it tastes! You can find Herb de Provence at any major grocery store with dried herbs and spices.

Herbs de Provence Roasted Chicken

1 whole chicken, 3 to 4 pounds
1 teaspoon extra virgin olive oil
1 tablespoon herbs de provence
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Related: Crispy nuggets, tangy buffalo tenders, and 13 more chicken dishes that won't disappoint

Helpful Tip
For a complete meal place sliced vegetables such as fingerling or new potatoes, carrots, cauliflower, or cubed butternut squash around the chicken before placing it in the oven. The vegetables will cook with the chicken providing an instant side. If desired, place fresh herbs such as rosemary in the cavity after roasting for presentation.


1. Preheat oven to 425°F.

2. With paper towels, pat dry the chicken. Pour olive oil onto the chicken and with your hands or a pastry brush, spread the oil evenly.

3. In a bowl, combine Herbs de Provence, lemon zest, salt, and pepper. Evenly sprinkle the herb mixture on the chicken.

4. Place the chicken in a roasting pan (tying the legs together with cooking twine is optional for presentation) and place in the oven. Roast for 1 hour and 25 minutes or until the chicken is cooked through and the juices are no longer pink. Allow to rest for 5 minutes, then carve and serve.

- By Meredith Steele

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