Description
A golden, crispy roast chicken filled with aromatic herbs, onions, and garlic. This easy one-piece meal makes your home smell incredible while delivering juicy, flavorful meat that’s perfect for any occasion. Ideal for shared Sunday lunches or cozy dinners.
Ingredients
1 whole chicken, 1.5 kg (preferably free-range)
2 to 3 large onions, peeled and quartered
1 head of garlic, cloves separated but unpeeled
3 to 4 tablespoons olive oil (robust, fruity)
2 tablespoons mixed herbs de Provence (thyme, rosemary, savory)
Coarse sea salt
Freshly ground black pepper
Instructions
Remove chicken from fridge 30 minutes before cooking
Preheat oven to 200°C (Thermostat 6-7)
Rinse chicken inside and out, patting completely dry with paper towels
Place chicken in a large roasting pan
In a bowl, combine olive oil and herbs de Provence
Salt the inside cavity generously with coarse sea salt
Add peeled onion quarters and garlic cloves to the bird’s cavity
Mix remaining salt on skin surface, pressing gently to adhere
Brush herb-oil mixture over chicken, seasoning with pepper
Gather legs and tie with kitchen twine to lock in juices
Lower oven to 180°C and roast for 75 to 90 minutes
Baste with pan juices halfway through cooking
Rest chicken for 15 minutes before carving
Notes
Use a non-stick roasting pan if no lard available
For extra moisture, place a small dish of water in the oven
Herb variations can include marjoram or fennel
Leftovers keep in fridge for up to 3 days
- Prep Time: 15
- Cook Time: 90
- Category: Recettes faciles du soir
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: About 200 g
- Calories: 230
- Sugar: 3g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g