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Roast Chicken Provençal

Recipe Submitted By : Chef Brian Johnson
Prep. Time : 1:10
Serves : 4-6

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

-Mince the lemon zest and combine with lemon juice in medium-sized stainless steel bowl.
-Mince herbs, if using fresh, and combine herbs and remaining ingredients, except chicken.
-Place the chicken in a large stainless steal bowl. Slightly pull the skin from the breast section and place a bit of the prepared provencal 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 preheated 350 degree oven for 50 minutes, or until the chicken has reached 165 degrees.