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.