📝 About This Recipe
Transport your senses to the rolling hills of Southern France with this quintessential bistro classic. This dish features a succulent whole chicken massaged with a fragrant blend of dried lavender, rosemary, and thyme, then roasted atop a bed of aromatic root vegetables. The result is a bird with shattering, golden-brown skin and meat that remains incredibly moist, perfumed by the rustic elegance of the Mediterranean countryside.
🥗 Ingredients
The Bird
- 4-5 pounds Whole roasting chicken (giblets removed, patted very dry with paper towels)
- 2 tablespoons Kosher salt (more as needed)
- 1 teaspoon Black pepper (freshly cracked)
Herbed Compound Butter
- 6 tablespoons Unsalted butter (softened at room temperature)
- 2 tablespoons Herbes de Provence (ensure it contains lavender for authenticity)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Lemon zest (from one large lemon)
The Aromatics (Roasting Bed)
- 1 large Yellow onion (cut into thick wedges)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 1 whole Garlic head (sliced in half crosswise)
- 1 Lemon (halved)
- 2 sprigs Fresh rosemary
- 2 tablespoons Extra virgin olive oil (to coat the vegetables)
- 1/2 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position the oven rack in the lower-third of the oven to ensure the chicken roasts evenly without the skin burning too quickly.
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2
In a small bowl, combine the softened butter, Herbes de Provence, minced garlic, and lemon zest. Use a fork to mash them together until a uniform, fragrant compound butter forms.
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3
Prepare the roasting bed by tossing the onion wedges, carrots, and the halved garlic head in a large roasting pan or 12-inch cast-iron skillet with 2 tablespoons of olive oil and a pinch of salt.
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4
Pat the chicken thoroughly dry with paper towels, including the cavity. This is the most important step for achieving crispy skin.
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5
Generously season the inside of the cavity with salt and pepper. Stuff the cavity with the lemon halves and the fresh rosemary sprigs.
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6
Carefully loosen the skin over the breast and thighs using your fingers. Slide about half of the compound butter under the skin, spreading it as evenly as possible over the meat.
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7
Rub the remaining compound butter all over the outside of the skin. Season the entire exterior of the bird generously with more kosher salt.
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8
Tie the legs together with kitchen twine (trussing) and tuck the wing tips under the body to prevent them from burning.
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9
Place the chicken breast-side up on top of the vegetables in the roasting pan. Pour the white wine into the bottom of the pan (not over the chicken).
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10
Roast for 1 hour to 1 hour and 15 minutes. After the first 45 minutes, check the color; if the skin is browning too quickly, tent loosely with foil.
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11
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165°F (74°C) and the juices run clear.
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12
Carefully transfer the chicken to a carving board. Let it rest, uncovered, for at least 15-20 minutes. This allows the juices to redistribute, ensuring the meat is tender.
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13
While the chicken rests, discard the lemon and rosemary from the cavity. You can use the pan drippings and roasted vegetables as a natural jus or side dish.
💡 Chef's Tips
For the crispiest skin, salt the chicken and leave it uncovered in the fridge for 4-24 hours before roasting (a 'dry brine'). Always use room temperature butter for the herb mixture; cold butter will clump and won't spread under the skin easily. Don't skip the resting period; cutting into the chicken too early will cause all the delicious juices to run out onto the board. If you don't have Herbes de Provence, make your own blend using equal parts dried thyme, rosemary, savory, and a pinch of dried lavender and fennel seeds.
🍽️ Serving Suggestions
Serve with a side of buttery Haricots Verts (French green beans) blanched and sautéed with shallots. Pair with a crisp, chilled Rosé from Provence or a light-bodied Chardonnay. Serve alongside creamy mashed potatoes or crusty sourdough bread to soak up the herb-infused pan juices. A simple green salad with a sharp Dijon vinaigrette cuts through the richness of the roasted chicken perfectly.