Herbes de Provence and Garlic Roasted Chicken

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Herb de Provence and Garlic Roasted Chicken

Yield 4

Author Marma Health

Ingredients

• 4-pound Whole chicken, giblets, and neck removed from the cavity
• 4 tbsp Unsalted butter, soft at room temperature
• 1 Lemon, zested then cut in half
• 1 tbsp Herb de Provence - with lavender
• 1 tbsp Garlic, minced
• 1 tbsp Fresh Parsley, chopped fine
• 1 whole head Garlic, cut in half crosswise to expose the center of all cloves
• 3 springs Rosemary
• 1 small bunch Thyme sprigs
• Butcher's twine
• 3 tbsp Olive oil
• 1/3 cup Dry white wine
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400F/204C.
2. In a small bowl, combine the softened butter with the lemon zest, Herb de Provence, garlic, and parsley.
3. Remove any excess fat near the neck cavity, and pat dry the whole chicken with paper towels.
4. Using your hand, carefully separate the skin from the breast meat: Slide your hand under the skin continuing to use your finger to separate the membrane. Do this slowly and carefully to not tear the skin.
5. Sprinkle some salt and pepper under the skin.
6. Take half of the compound butter mixture and evenly spread it under the skin of each of the breasts.
7. Spread the remaining butter so it's evenly distributed on the outside of the skin as well.
8. Season the inside cavity with salt and pepper.
9. Place the halved garlic head, lemon halves, rosemary, and thyme sprigs into the cavity.
10. Tie the legs shut with butcher's twine.
11. Place the chicken into the roasting pan.
12. Fold the wings under the bird so the tips won't burn.
13. Rub the olive oil over the outside of the chicken and season with salt and pepper.
14. Pour the white wine over the chicken.
15. Roast in the oven for 1 hour 20 minutes, until the juices run clear and the chicken is fully cooked, 165F on a meat thermometer.
16. Halfway through cooking, baste the chicken with juices from the bottom of the roasting pan.
17. If you desire skin to have a deeper color, baste then broil for 2-3 minutes.
18. Let chicken 'rest' under lightly tented foil for 10 minutes to ensure it is juicy when it is carved.