Herbes de Provence Roasted Chicken

1roasting chicken (3-4 lb.)
salt and freshly ground pepper, to taste
1/2 cupolive oil
1/4 cupHerbes de Provence
1lemon, cut into eighths
8 clovesgarlic, smashed
1pear or apple
butchers twine to truss chicken


Preheat oven to 375 degrees F.

Season the chicken generously with salt and pepper to taste. Drizzle generously with olive oil. Scatter the herbs over the chicken and use your hands to rub them all over the bird.

Using butcher's twine, truss the chicken and tuck the wings under the body.

Stuff the pear, lemon wedges, and garlic cloves into the cavity of the chicken. Place chicken into roasting pan. Scatter any of the remaining lemon and garlic over the top and press into the chicken so they don't fall off during the cooking process.

Bake 25-35 minutes, or until a probe thermometer reads 165 degrees F in the thickest part of the thigh away from the bone. Remove butcher's twine before serving.

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