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Herbs de Provence Roasted Chicken
Few things are more comforting or delicious than a perfectly roasted chicken. Crisp, salty skin and juicy, tender flesh meet to make the ultimate bite. But, here at the Well Seasoned Table farm, we had to put our own spin on this classic. We took the flavors of the farm and a nod to Provence, France and made a main course rockstar!
By Katie McDonald
Wild Green Goddess Roasted Chicken
Katie McDonald
Rated 5.0 stars by 1 users
Category
Main dish
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
90 minutes
Few things are more comforting or delicious than a perfectly roasted chicken. Crisp, salty skin and juicy, tender flesh meet to make the ultimate bite. But, here at the Well Seasoned Table farm, we had to put our own spin on this classic. We took the flavors of the farm and a nod to Provence, France and made a main course rockstar!
Herbes de Provence is an ages-old herb blend. Originally from the Provence region of Southern France, it has evolved as it has been adopted by different cultural cuisines. As it was widely adopted in the American market, the lavender was added. And this is where the Herbs de Provence from Well Seasoned Table shines.
We have several kinds of lavender right on our own farm! White or purple, different varietals. They are so fragrant, abundant, and unfailingly enchanting. We add that to the classic farm-grown herb blend for a flavor profile you will not forget! This is what makes this roasted chicken so delicious and memorable.
Ingredients
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1 5-6 Lb. Whole chicken
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4 Tb. Unsalted butter, soft
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1/2 tsp. Lemon zest
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1 Tb. Lemon juice
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1/4 c. Vermouth or dry white wine
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1 tsp. Well Seasoned Table Magic Garlic Dust
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3 Tb Wild Green Goddess Seasoning
Directions
Preheat oven to 425 degrees.
Using a fork, blend together butter, lemon zest and juice, salt, and 1 Tb. Herbs de Provence seasoning.
Remove the chicken giblets, if present. Place chicken in a roasting pan and pat down the skin with a paper towel to dry.
Spread the butter mixture under the skin of the chicken breast. Pour dry vermouth into the chicken cavity.
Brush the chicken skin with olive oil and sprinkle the other 2 Tb. Herbs de Provence evenly over the skin.
With butchers twine, tie the chickens legs together and tuck the wings under.
If desired, add 1 chopped onion, half a head of garlic, roughly chopped, and 1 chopped lemon to the pan for aromatics.
Bake the chicken for about 90 minutes, uncovered, or until the juices run clear and a thermometer reads 160 degrees.
Let the chicken rest for 10 to 15 minutes before cutting to retain juices.
For a delicious full meal, serve with our Wild Herb Farm Roasted Root Vegetables!
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