Chef John des Rosiers prefers to marinate his chickens for two days to allow the flavors of the herbs to infuse the chicken. We found that even a four-hour soak yields satisfying results. Roasting the chicken at a high temperature seals in juices and keeps the meat tender. Use sturdy kitchen shears to easily cut the chickens in half.
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.
I used this recipe to marinate some chicken breasts before grilling. I used fresh herbs, and only marinated for 2 hours. It was delicious!
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!
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.
