Bigger picnic? Simply roast two birds at the same time.
Recipe information
Total Time
1 HR 15 minutes
Yield
Servings
Ingredients
2
garlic cloves, finely chopped
1
/4 cup herbes de Provence
1
/4 cup olive oil
1
tablespoon kosher salt
1
/2 teaspoon freshly ground black pepper
1
3 1/2–4-pound chicken
Lemon wedges (for serving)
Need to make a substitution?
Preparation
Step 1
Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Step 2
Roast chicken until skin begins to brown, 25–30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
Step 3
DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 290 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 105 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 43 Sodium (mg) 1080