Roasted Chicken With Herbes De Provence
- 1 roasting chicken
- 1 teaspoon herbes de provence
- 1 garlic clove
- 1 tablespoon sherry wine, divided
- Wash and prep chicken. Place in roaster.
- Peel the garlic clove by whacking it with the flat of a knife (yes, you could just take the peel off, but the smashing/bruising releases the flavor as well as removing the peel).
- Put the garlic into the chicken's cavity.
- Put 1/2 the sherry into the cavity and sprinkle half over the chicken's breast.
- Sprinkle the Herbs de Provence over the chicken.
- Roast, covered, at 350F for 60-90 minutes depending on the size of the chicken then remove the lid and roast uncovered another 15-30 minutes until the skin is crisp and the chicken is fully cooked.
- If you want a sauce either use the pan juices to make gravy or deglaze the pan with a little white wine. Either would be delicious.
chicken, garlic, sherry wine
Taken from www.food.com/recipe/roasted-chicken-with-herbes-de-provence-217555 (may not work)