Ingredients at Firehouse Pantry

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Roast Chicken Provençal
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Submitted By: Chef Brian Johnson
Prep. Time: 1:10
Serves: 4-6

2 Tbls. extra virgin olive oil
1 Tbls. minced garlic
1 Tbls. course ground black pepper
1 lemon - zest and juice from
1 Tbls. fresh thyme OR 1 tsp. dried thyme
1/2 tsp. fresh rosemary OR 1/4 tsp. dried rosemary
1 tsp. fresh oregano OR 1/2 tsp. dried oregano
1 tsp. kosher salt OR sea salt
1 whole roasting chicken - rinsed

Ingredients at Firehouse Pantry

-Mince the lemon zest and combine with lemon juice in medium bowl.
-Mince herbs, if using fresh, and add herbs and remaining ingredients, except chicken, to lemon mixture.
-Slightly pull the skin from the breast section of the chicken and place a bit of the prepared marinade between the breast meat and the skin.
-Pour the remaining marinade over the entire chicken, making sure that the entire chicken is coated well.
-Place a chicken roaster in a roasting pan, place the chicken upright on the roaster, and bake in a 350 degree oven for 50 minutes.

Notes: The French region of Provence is known for their herb fields as well as there olive oil. Roast Chicken Provençal is a wonderful roast chicken recipe with a light lemon herb flavor.

Make It A Meal: Serve with Rice Pilaf and Baked Garlic Asparagus.

(1) Visitor Comment:

  • We tried the recipe and really liked it a lot.  It came out juicy and had a good flavor that went into the bird fairly deep.  It was quite tender baked at a lower temp for a longer time.  I would recommend it to anyone.

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