Herbes de Provence Roasted Chicken

Adapted from Molly...again.

  • 1 2-3 lb. chicken, rested at room temperature for an hour
  • 1 Tbsp. kosher salt or Fleur de Sel (any big-flaked salt will do), divided
  • Freshly ground pepper (optional)
  • 1-2 lemons, quartered
  • 1 Tbsp. Herbes de Provence Infused Olive Oil

Preheat oven to 450.

Pat chicken dry, inside and out, with paper towels. Salt and pepper the inside of the chicken cavity, stuff it with the quartered lemons, and truss up the legs with some twine (if you want to). Rub down the chicken with the Herbes de Provence Olive Oil and then sprinkle it all over with the remaining salt and pepper.

Place the chicken, breast side up, in a roasting pan and stick her in the oven. Leave it alone. Don't peek at it, mess with it, baste it, or anything for 45-60 minutes, until a thermometer reads 165 degrees, when placed in the meatiest part of the thigh.

Remove from the oven, drizzle on a bit more Olive Oil, if you want. Spoon pan juices over the chicken and let it rest for 15 minutes. Remove the twine, carve your chicken in whichever method works for you, and serve.

Serves 2-4 people

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil