I love roasting whole chickens. They are kind of like a blank palette. By just adding your favorite flavors together and following some basics, it becomes almost fool-proof. I like to try new things all of the time, but this is pretty much my basic standard roasted chicken. It’s herby and flavorful, but not overpoweringly so.
If you are not familiar with Herbs de Provence, you should give it a try. Herbs de Provence was first combined in the seventies. It was a mixture of herbs usually found in the Provence region of France. There is no standard recipe for Herbs de Provence. There are many variations as there are with curries. The mix can include any or none of the following: thyme, basil, savory, fennel, rosemary, oregano, marjoram or tarragon…and sometimes lavender. If you shop around and read ingredients, you’ll find no two bottles include the same variations. I always look for the ones that include lavender. Lavender may be the ingredient that drew me in the first time I ever opened a jar and smelled it. The funny thing is, the original mixture did not include the lavender. Lavender was added later to mixtures sold in the US. It appealed to our image of the fragrant fields of lavender in Provence. My personal favorite blend is this one from Williams-Sonoma.
Roasted Herbs de Provence Chicken
Ingredients
- 1 whole roaster chicken 5 to 7 pounds, giblets removed, rinsed and dried well
- 1 tablespoon olive oil
- 2 teaspoon Dijon mustard
- 1 clove garlic finely minced
- 1 teaspoon onion finely minced
- 1 teaspoon Herbs de Provence
- 1/4 teaspoon poultry seasoning optional
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 450 degrees. Place the dried chicken in a large roasting pan.
- In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around (this is totally optional). Use the remaining mixture to rub all over the rest of the bird. Also optional, you can tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly (trust me…it’ll be just as wonderful if you skip that step)!
- Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound. For a 6 to 6.5 pound chicken, roast for about 2 hours. To test doneness, I’m terrible about using a meat thermometer. I just grab the end of the leg, wiggle it a bit and if it wiggles…it’s done. That’s how technically savy I am!
- When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes. Trust me…waiting even a bit longer is better. The chicken will be moist and it will be so much easier to carve.
This is the best like you I’m always on a quest for the best rotisserie-style chicken. I did this recipe but inside the bird, I put a whole onion and a lemon cut in half. I put it on the rotisserie attachment on my barbeque and slow-roasted it for two and a half hours…It was amazing almost ate the whole bird myself. The one good thing about the lockdown and covid it turned me into a chef. When I traveled I always loved the chickens in the south of France and this reminds me of those days. I never leave comments but had to because this is easy and a great recipe
I’m so thrilled to hear you enjoyed this recipe, Michel! You are so kind and reading this made my day. :)
I just happened upon your recipe when searching on herbs de Provence. I used the rub/mixture on some chicken thighs and baked them in the oven. They came out beautifully! This is an absolute keeper of a recipe. Thank you!
You are so kind, Stephen. So happy to hear this turned out so well for you. I love the flavors of Herbs de Provence! :)
Trying it tonight for Rosh Hashanah. A little short on time so I’ve spatchcocked it! Will report back later
How nice, Tina! Hope you and your family enjoyed it.
I just tried this after having the recipe saved for a long time. It is absolutely amazing. I found some organic Herbs de Provence from the brand Spicely. It’s definitely the best chicken recipe I have ever had. Rumor has it that Catherine, the Duchess of Cambridge, made a very similar recipe for a chicken she made for Prince William when her proposed to her. While I am unsure how true that is, I can see why he asked her to marry him after tasting this chicken! The herbs are so delicious and the mix with simple ingredients make this taste like a 5 star chicken.
Stephanie, I can’t tell you how happy I am to hear you love this recipe as much as my family always has. I also appreciate you sharing the story of Kate and William’s engagement chicken! That’s a fun fact!
Made this last night – only had “country dijon” but it was just fine. I had know idea that chicken meat could actually be FLUFFY. Straight to the “go to” stash of recipies!!!
Served it with wild rice & baby artichokes w/ a balsamic aioli. Friggin fabuloous.
Yay! So glad you enjoyed it, Beth! Thanks so much for your kind words!
Excited to try this recipe tonight. Just put the chicken in the oven…
I am planning on making this tonight, as it looks amazing! I’m wondering if the chicken goes on a rack in the roasting pan?
Thank you!
I’m so happy to hear that, Rachel! I hope you love it! I personally don’t use a rack, but if you normally do, feel free to use one. I’d love to hear how it turns out for you!
Hi,
I just wanna say that this was the exact recipe I was looking for. I adjusted the cooking time since there’s no free range chicken that big in my part of the world (Indonesia). I had awesome roast chicken in Nice so much that I asked for the recipe and the dude simply gave me a bundle of herb de provence telling me that’s his secret.
After looking at your recipe and trying it w/ a pinch of that herb de provence i got from Nice, it tasted exactly like the dreamy roast chicken i had 3 years ago. So thank you for sharing your recipe
Ima, this made me more happy than I can tell you! I really enjoyed the story your travels and how you got that fabulous bundle of Herbs de Provence! Thanks for sharing that and for your kind words! xo
This is AMAZING!! Thank you Caroline! I picked up my herbs in France and was looking for recipes to use them in. My house smelled wonderful and this was the most tender chicken I have ever made!! My new “go to”! Would love to know your gravy recipe! Thank you! So easy too!!
I’m thrilled to hear you are enjoying this recipe, Kelly! My family loves it, too. The way I make gravy typically goes like this…I remove the chicken from the oven and allow it to sit for a bit, giving it time to reabsorb moisture. Then, I move it to a cutting board and pour all of the drippings along with any bits at the bottom of the pan into a 2-cup measuring cup. Skim as much fat off of the top as possible, then pour as much chicken broth as you need to bring it up to the 2-cup level. In a saucepan, over medium heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour and cook gently just until slightly golden. Whisk in the chicken broth/drippings mixture and bring it to a boil. Reduce the heat immediately and simmer for about ten minutes. Add salt, pepper and any herbs or seasonings you like. I tend to try to use whatever seasonings I’ve cooked the chicken with…you don’t need much…just a bit. If your gravy is too thick, go ahead and splash a bit of broth in to thin it out. Hope you love it! :)
I have made this recipe several times. Then a couple of years ago I X5 it for my turkey at Thanksgiving. I do a 20 pounder and it’s perfect!
So happy to hear that, Penny! I’ve heard from several people who use this recipe for their Thanksgiving turkey…you guys are genius! Love that idea. Have a wonderful holiday! xo
Silly question…do you use a roasting pan with or without a lid?
Thanks!
Not at all silly, Sarah! I use a roasting pan without a lid. It gets the outside nice and crisp. Hope you love it!
Just like all of the commenters above, I have to say this chicken is wonderful! I’ve always loved a good roasted chicken but this one is over the top and my new “go to”. I’d especially like to thank you for the herbs de provence suggestion (I found the exact same thing at Sur la Table). I picked some up in Paris from a street vendor a few years back with lavender in it. I’ve never found a version in the states that compares until I bought this one! Thank you again.
Thanks so much, Veronica! So glad that Herbs de Provence was what you were looking for! I know what you mean…I’ve been through several brands that I didn’t like as much. If I make my way to Paris one day, I’ll have to pick some up and give that one a try!
This looks fabulous. I plan to make it this evening, but would like to roast it with red potatoes and carrots. Any tips for doing this? Would the veggies go in the oven with the chicken the entire time?
Thanks so much, Brittany! This will be fabulous with the potatoes and carrots! Can I come over for dinner? You can certainly put the veggies in with the chicken. If you have a really large chicken that needs a lot of cook time, be sure to leave the potatoes whole and chop the carrots into large pieces or you could leave them whole as well. Hope you love it!
Fabulous roasted chicken recipe. Our Sunday night dinner staple. Everyone loves it. Thx!!!!
I’m so happy to hear that, Ann! It really makes a great Sunday dinner, doesn’t it? It’s so kind of you to take the time to let me know. Thank you so much! :)
This is by far the BEST Chicken I’ve ever eaten. I’m so glad I pinned it and went back to it. This is now a “Once a Week” dish in our home. Thank You so Much!!!!
Missy, I think it’s going to take a few days to get this smile off of my face! I’m really happy you love this chicken as much as we do! Isn’t it easy? I’m totally flattered and really appreciate you taking time to let me know! Thank you for being so sweet!
This recipe is awesome ! It is easy and delicious. The house smells just wonderful while it’s cooking. I’ve given it to many of my friends. Some have tried it and said “it’s a keeper” . I have done this method before but used butter and herbs. I like it more with the olive oil and Dijon. Thanks so much.
Canadian Thanksgiving coming up here so I just want you to know many of my friends will be using this recipe !
Nadine
Oh Nadine, you have no idea how happy your message made me! I know what you mean…the smell alone makes my family so happy when they come through the door from school and work! Thank you so much for sharing the recipe with your friends and for taking the time to message me! Happy Thanksgiving!
I made this the other night and it was soooo good!!!! So easy to make too. The hardest part was waiting the extra 20 minutes after it came out of the oven to sit before diving in :)
Brittany…you just made me so happy! I’m thrilled that you loved it as much as we do! Really…I make this all the time! You’re so nice to take the time to come back and let me know…thanks so much! And I couldn’t agree more…I hate that wait…I usually end up sneaking a taste!
What a BEAUTIFUL looking Chicken :-)
That looks so good, I need to make it for dinner. Wish you would hurry up and get to Florida and I will be your tester.
Love you.
:) Love you too!