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Herbes de Provence Roasted Chicken

A great way to flavour roasted chicken so easily!  Add some garlic oil if you fancy an extra flavour boost, yum!


5-6 pound whole chicken

2 Tbsp NOOC Herbes de Provence Olive Oil

½ tsp Salt Spring Island Maple Balsamic fleur de sel, or salt of your choice

1 tsp Freshly ground pepper



Pre-heat oven to 400 degrees F

Pull out your whole chicken. Slide your fingers between the chicken breast meat and the skin, gently lifting (but not removing or tearing) the chicken skin away from the meat. You want to form an ‘envelope’ where you will rub the chicken meat with oil and salt, then cover with the skin again to cook.

 Mix Herbes de Provence Olive oil, salt & pepper then slather it between the skin and the meat (if you’re using fleur de sel, be sure to crush it with your fingers into finer granules). Reach into the leg area and also towards the back without tearing the skin.

Pull the skin back over the meat and lay your chicken, breast down, in a roasting pan.

Place on middle rack of oven, after a ½ hr turn heat down to 350 F. Roast approximately 1.5 more hours, until meat juices run clear.

*This recipe also works wonderfully with NOOC Garlic, Milanese GremolataHarissa (if you like some spice), or  Wild Mushroom and Sage 

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