Roast Provencal Chicken
- 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)
- Read More http://www.bonappetit.com/recipes/2013/06/roast-provencal-chicken#ixzz2Ti1vlCSt
- Preheat oven to 475u0b0. 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.
- Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350u0b0 and roast until an instant-read thermometer inserted into thigh registers 165u0b0, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
- Read More http://www.bonappetit.com/recipes/2013/06/roast-provencal-chicken#ixzz2Ti21GtYw
garlic, herbes, olive oil, kosher salt, freshly ground black pepper, chicken, lemon wedges
Taken from www.epicurious.com/recipes/member/views/roast-provencal-chicken-52356571 (may not work)