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Roast Chicken Provencal

This dish should not be confused with Chicken Provencal which is not roasted but cooked with tomatoes and black olives. If you want to capture the true flavour of Provence, this simple recipe should be prepared with traditional fresh herbs from Provence and with a good olive oil. As to a wine, I would suggest a local red such as a Pomerol to accompany this delectable offering.


1 whole roasting chicken (4 or 5 pounds)
2 tb  extra virgin olive oil
1 tb  minced garlic
1 tb  fresh thyme or 1 tsp of dry thyme
1/2 tsp  fresh rosemary or 1/4 tsp of dry rosemary
1 tsp  fresh oregano or 1/2 tsp of dry oregano
1 tb  black pepper
Zest and juice from one lemon
1 tsp of salt


Step 1: Preheat oven to 350 degrees F (175 degrees C)
Step 2: Rinse and dry the chicken
Step 3: Zest the lemon in a bowl, and add the remaing juice. Add the herbs and the garlic, chopped into tiny pieces, pepper and salt. Add the olive oil. Mix well.
Step 4: Put the chicken in a large plate or bowl. Pour the mix over the chicken
Step 5: Place the chicken in the oven and cook for 45 to 50 minutes
Serving: Serve the chicken with roasted potatoes and mixed vegetables. - Fly at a Smile-Price