If you have been searching for a comforting yet elegant dinner, look no further than this Roast Chicken with Herbs de Provence Recipe. This dish brings together the rustic charm of tender, juicy chicken infused with fragrant herbs, creating a symphony of flavors that feel both homey and special. The blend of Herbes de Provence, fresh rosemary, thyme, and a touch of lavender elevates the roast chicken to something truly unforgettable, perfect for a cozy family meal or impressing guests without fuss. Every bite promises a crispy golden skin paired with succulent meat, making this recipe an absolute favorite in any kitchen.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each adding its unique touch to ensure that your chicken turns out bursting with flavor and perfect texture. From fresh herbs to the right seasoning, every element shapes this classic dish beautifully.
- 2 onions (peeled and thick-sliced from top to bottom): They create a flavorful bed, adding sweetness and moisture as the chicken roasts.
- 6 fresh thyme sprigs (divided): Thyme’s earthy aroma perfectly complements the rich chicken flavor.
- 4 fresh rosemary sprigs (divided): Rosemary adds a piney, herbaceous note that’s essential for this Provencal classic.
- 2 tablespoons olive oil (divided): Olive oil helps crisp the skin while binding the herb seasoning to the chicken.
- 1 3–4 pound organic chicken: Choose a good-quality bird for optimal flavor and tenderness.
- 1 tablespoon kosher salt: Salt is the secret to a flavorful, well-seasoned roast.
- Freshly ground black pepper: Adds subtle heat and depth.
- 1 tablespoon dried Herbes de Provence: This traditional herb blend is the star player giving the dish its signature taste.
- 2 teaspoons dried edible lavender: Adds a lovely floral hint that’s unexpected but delightful.
- 2 teaspoons Aleppo pepper or red pepper flakes: Brings just the right amount of gentle warmth and complexity.
- ½ lemon: The lemon brightens the flavor from inside the chicken cavity.
- 3 cloves garlic: Garlic infuses the chicken with savory richness from the inside out.
- 1 cup inexpensive white wine (chicken broth or water): The liquid keeps the chicken moist while adding a subtle acidity to balance the herbs.
How to Make Roast Chicken with Herbs de Provence Recipe
Step 1: Prepare Your Roasting Base
Start by covering a large sheet pan with aluminum foil and spritzing it with nonstick spray. This simple step means easy cleanup later and ensures the onions and herbs layered underneath won’t stick. Placing sliced onions along with half of your thyme and rosemary sprigs on this bed creates an aromatic cushion that allows the chicken to cook perfectly without drying out.
Step 2: Set Up the Chicken for Roasting
Next, place a metal rack over the baking sheet and spray it as well. Pat your chicken dry with paper towels to remove moisture—that’s the trick to crisp skin. Lay the bird on the rack and rub it all over with the remaining olive oil. Season the chicken inside and out liberally with kosher salt and pepper. Then, sprinkle the breast-side with a fragrant mixture of Herbes de Provence, lavender, and Aleppo pepper for a beautifully layered taste experience.
Step 3: Flavor the Underside and Cavity
Flip the chicken breast-side down, which exposes the backbone side, and season with the remaining herb mixture. Stuff the cavity with the lemon half, garlic cloves, and the rest of your fresh rosemary and thyme sprigs. This is where the flavors will infuse deeply during roasting, making every bite remarkable.
Step 4: Optional Overnight Prep
If time allows, this recipe can be done ahead. Place the seasoned chicken uncovered in the fridge up to one day before cooking. This step not only saves time but also helps dry out the skin further, leading to an even crispier roast.
Step 5: Roast to Golden Perfection
Preheat your oven to 450°F and place the chicken with the onions and herbs in the center rack. Pour your white wine, broth, or water into the baking sheet to keep things juicy. Roast for 20 minutes at this high temperature to jumpstart browning, then lower the heat to 325°F. Rotate the chicken and roast about 40 more minutes. If your chicken starts browning too fast, tent it loosely with foil to prevent burning. The total cook time will generally be between 1 hour 20 minutes and 1 hour 45 minutes, until the chicken is dark golden brown and reaches a safe internal temperature.
Step 6: Check for Doneness and Rest
Use a meat thermometer to ensure your chicken is cooked perfectly—165°F in the breast and 178°F to 180°F in the thigh. Rest the bird on a cooling rack, loosely covered with foil, for 15 minutes before carving. Resting helps the juices redistribute, keeping every bite juicy and tender.
Step 7: Carve and Serve
Once rested, carve the chicken into pieces and arrange them on a platter. Drizzle with the delicious pan juices and prepare for the best homemade roast chicken experience you’ve ever had.
Step 8: Enjoy!
All that’s left is to gather your loved ones, serve up some crispy bread or a fresh salad, and dive into the wonderful flavors of this Roast Chicken with Herbs de Provence Recipe.
How to Serve Roast Chicken with Herbs de Provence Recipe
Garnishes
A sprinkle of fresh herbs like thyme or rosemary right before serving adds a burst of color and fresh aroma. A wedge of lemon on the side brightens each plate and invites everyone to add a splash of freshness.
Side Dishes
This roast chicken pairs beautifully with simple green salads dressed lightly with vinaigrette, roasted seasonal vegetables, or creamy mashed potatoes. Toasty bread is perfect for soaking up the flavorful pan juices, turning every bite into a moment of pure comfort.
Creative Ways to Present
For a rustic yet elegant presentation, serve the whole roasted bird on a wooden board surrounded by the roasted onions and herbs from the baking sheet. Alternatively, carve the chicken and arrange the pieces over a bed of wild rice or lentils, then drizzle with the pan sauce for a truly special touch.
Make Ahead and Storage
Storing Leftovers
Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the pieces well-covered to maintain moisture and flavor.
Freezing
If you want to preserve your Roast Chicken with Herbs de Provence Recipe for longer, freeze the carved pieces wrapped tightly in plastic wrap and aluminum foil or in a freezer-safe container. Frozen cooked chicken keeps well for up to 3 months.
Reheating
Reheat leftovers gently in the oven at 325°F, covered with foil to prevent drying out. Alternatively, warm chicken on the stove with a splash of broth or water to keep it juicy. Avoid microwaving for long periods as it can dry the meat.
FAQs
Can I use dried herbs instead of fresh in this recipe?
Yes, you can substitute dried herbs for fresh ones, but keep in mind dried herbs have a more concentrated flavor. Use about one-third the amount of dried herbs compared to fresh to avoid overpowering the chicken.
What if I don’t have Aleppo pepper?
Aleppo pepper adds a mild, fruity heat but if you don’t have it, red pepper flakes, paprika, or a mild chili powder can work as a substitute. Adjust the quantity to your heat preference to keep the balance just right.
Can I use chicken broth instead of white wine?
Absolutely! Chicken broth or even water can be used if you prefer not to cook with wine. The broth will add a savory depth while helping keep the chicken moist during roasting.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer. The internal temperature should read 165°F in the thickest part of the breast and between 178°F and 180°F in the thigh for perfectly cooked, safe chicken.
What sides go well with this Roast Chicken with Herbs de Provence Recipe?
Simple sides like roasted potatoes, sautéed green beans, or a crisp mixed greens salad are wonderful. Their simplicity lets the flavors of the roast chicken shine while providing complementary textures and colors.
Final Thoughts
This Roast Chicken with Herbs de Provence Recipe is truly a gem—a straightforward, elegant dish that brings joy to any meal with its aromatic herbs and comforting roast flavors. I hope you’ll give it a try and find it becomes one of your beloved go-to dinners, perfect for both busy weeknights and special occasions alike. Happy roasting!
Print
Roast Chicken with Herbs de Provence Recipe
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: French
Description
This Roast Chicken with Herbs de Provence recipe offers a succulent, flavorful whole chicken infused with aromatic herbs, garlic, lemon, and a hint of lavender and Aleppo pepper. Perfectly roasted to a golden brown, this dish is an elegant yet simple meal ideal for family dinners or special occasions.
Ingredients
Vegetables and Herbs
- 2 onions, peeled and thick-sliced from top to bottom
- 6 fresh thyme sprigs (divided)
- 4 fresh rosemary sprigs (divided)
- 3 cloves garlic
- ½ lemon
Meat
- 1 whole organic chicken, 3-4 pounds
Seasonings and Oils
- 2 tablespoons olive oil (divided)
- 1 tablespoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon dried Herbes de Provence
- 2 teaspoons dried edible lavender
- 2 teaspoons Aleppo pepper or red pepper flakes
Liquids
- 1 cup inexpensive white wine (or chicken broth or water as alternatives)
Instructions
- Prepare baking sheet: Cover a large sheet pan with aluminum foil and spray the foil with nonstick spray for easy cleanup.
- Arrange aromatics: Lay the sliced onions, 3 thyme sprigs, and 2 rosemary sprigs on the baking sheet and drizzle with 1 tablespoon of olive oil to infuse flavor into the roasting base.
- Set up rack: Place a metal rack over or inside the baking sheet if it fits, and spray the rack with nonstick cooking spray to prevent the chicken from sticking.
- Dry and position chicken: Pat the chicken dry thoroughly with paper towels to remove moisture; this helps achieve crispy skin. Place the chicken on the sprayed rack.
- Oil and season chicken: Rub the remaining 1 tablespoon of olive oil all over the chicken, both inside and out. Liberally season with kosher salt and freshly ground black pepper to taste.
- Season breast-side: Sprinkle the breast-side of the chicken with 1½ teaspoons Herbes de Provence, 1 teaspoon dried lavender, and 1 teaspoon Aleppo pepper for a fragrant crust.
- Season back-side: Flip the chicken breast-side down and season the backbone side with the remaining Herbes de Provence, lavender, and Aleppo pepper.
- Stuff the cavity: Place the half lemon, garlic cloves, remaining 3 thyme sprigs, and 2 rosemary sprigs into the chicken cavity to infuse flavor from the inside during roasting.
- Optional refrigeration: At this stage, the chicken can be cooked immediately after the oven preheats or refrigerated uncovered up to one day ahead for enhanced flavor.
- Preheat oven and add liquid: Adjust oven rack to the middle position and preheat oven to 450°F (232°C). Set the chicken on the baking sheet and pour the white wine (or broth or water) into the rimmed pan to keep the environment moist and add flavor.
- Initial roasting: Roast the chicken in the oven for 20 minutes at 450°F to brown the skin quickly and seal in juices.
- Reduce temperature and continue roasting: Lower oven temperature to 325°F (163°C), rotate the chicken, and continue roasting for 40 more minutes. If the chicken browns too quickly, tent loosely with foil.
- Check doneness: After this time, check the internal temperature with a meat thermometer. The chicken should be dark golden brown.
- Verify internal temperature: Confirm doneness by ensuring the breast reads 165°F (74°C) and the thigh 178°F-180°F (81°C-82°C). If not done, continue cooking, checking every 5 minutes.
- Rest the chicken: Transfer the chicken to a cooling rack, cover loosely with foil, and let it rest for 15 minutes to allow juices to redistribute.
- Carve and serve: Carve the chicken into pieces once cool enough and arrange on a serving platter.
- Finalize dish: Drizzle with pan juices from the baking sheet and serve with toasty bread and a green salad for a complete meal.
- Enjoy: Savor the deliciously roasted, herb-infused chicken with your favorite sides.
Notes
- Refrigerating the seasoned chicken uncovered before roasting enhances the flavor and helps dry out the skin for extra crispiness.
- If Aleppo pepper is unavailable, substitute with mild red pepper flakes for similar heat and flavor.
- Using a meat thermometer is crucial for ensuring the chicken is cooked safely without overcooking.
- White wine can be substituted with chicken broth or water if preferred or to reduce alcohol content.
- Letting the chicken rest after cooking ensures juicier meat when carved.
