Elegant and Affordable: Roast Chicken Provençale

Roasted Chicken always makes me think of dinner at my grandparents.  Such a savory and delicious meal that brings about feeling of warmth and comfort.  This version is extra flavorful because it utilizes Herbes de Provençe.

Herbes de Provençe is a spice blend that was originally created in the South of France.  So all of the herbes are indigenous to France.  The blend that we use contains the following:  French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon.

Roast Chicken Provençale — modified from Cooking Light Magazine

• 2 Tbs dried herbes de provençe
• 2 Tbs fresh lemon juice
• 2 tsp kosher salt
• 1/2 tsp cracked black pepper
• 1 (7-pound) roasting chicken
• 1 small onion
• Cooking spray

Preheat oven to 400 degrees.

Combine first 5 ingredients in a small bowl.  Mash to paste consistency.  Set aside.

Remove and discard giblets and neck from chicken.  Rinse chicken with cold water and pat dry.  Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Rub seasoning mixture under loosened skin.  Place onion in body cavity.

Place chicken, breast side up, on a broiler pan coated with cooking spray.  Insert a meat thermometer into breast, making sure not to touch bone.

Bake for 1 hour and 20 minutes, or until thermometer registers at 180 degrees.

Remove chicken from pan.  Cover with foil and let stand 10 minutes before carving.