Roast Chicken Provencal
Fresh basil, thyme and savory turn a simple roast chicken into a gourmet delight.
- 1 (5-7 lb) whole roasting chicken, skin on
- 1½ Tbsp olive oil, divided
- 1 Tbsp chopped fresh basil leaves
- 1 Tbsp chopped fresh thyme leaves
- 1 Tbsp chopped fresh savory leaves
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp pepper
- Butcher string
Heat oven to 375.
If the chicken has giblets inside, remove before preparing.
In a small mixing bowl, combine 2 teaspoons of olive oil with basil, thyme, savory, lemon zest, salt and pepper.
Loosen the skin of the chicken by lifting and running your fingers under the skin. Using your hands, spread the herb mixture under the skin of the chicken directly onto the flesh of the chicken. When you have used all of the herb mixture, rub the remaining 2 tablespoons olive oil on the outside of the skin. Tie legs together with butcher string and place in roasting pan.
Roast in the preheated oven for approximately 1½ to 2 hours or until juices run clear when thigh is pierced.