Provençal Herb-Marinated Roast Chicken

  • KLWWW32 Posted: 11/17/09
    Worthy of a Special Occasion

    This chicken was fantastic! I only marinated it for 24 hours and instead of the fresh herb mixture, I used a handful of dried Herbs de Provence with the garlic, pepper, salt, and oil. I was surprised with how fast it cooked... only 35 min and it was tender and juicy. Definitely the best chicken I've ever roasted. I think this is a staple in our house. I liked cutting the chicken in half because my husband and I cooked one half last night and are planning to cook the other half tonight. Perfect for two people.

  • theloo007 Posted: 12/12/10
    Worthy of a Special Occasion

    Awesome Recipe and very simple! I would highly recommend getting the herbes de provence because it is a very versatile seasoning that you can use over and over again (Great on Roasted Potatoes). I baked a 5 lb chicken for about 2 hrs at 350, it came out golden and delicious! I also roasted some turnips, parsnips and carrots on another rack, simultaneously. Definitely making this again!

  • MWhets Posted: 08/19/13
    Worthy of a Special Occasion

    I used this recipe to marinate some chicken breasts before grilling. I used fresh herbs, and only marinated for 2 hours. It was delicious!

  • LadyShay Posted: 06/05/14
    Worthy of a Special Occasion

    Made this last night and my kitchen is still recovering from the smoke-filled oven. I didn't cut the chicken in half but simply butterflied it, otherwise I made the recipe exactly as written, marinated it first for 2 days. A 500-degree oven for 30 min. made a huge mess, and I really didn't care for what it did to the bird. For one thing, the breast meat was too dry . . . and the texture of all of it was just not the same as a chicken roasted at a more "normal" temperature. I'm surprised that other reviewers didn't have the same experience.


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