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Herbes de Provence Roasted Chicken

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 without chopping garlic, yum!

5-6 pound whole chicken
2 Tbsp NOOC Herbes de Provence Olive Oil
1 clove garlic, minced or 1 tbsp NOOC Garlic Olive Oil (optional)
1 small or medium onion, peeled and chopped in 4 quarters
1⁄2 tsp sea salt
1 tsp Freshly ground pepper


Pre-heat oven to 400 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, garlic (or garlic oil) and salt, then cover with the skin again to cook.
Mix Herbes de Provence olive oil, garlic, salt & pepper then slather it between the skin and the meat. Reach into the leg area and also towards the back without tearing the skin.  
Stuff the onion chunks into the cavity of the chicken, pull the skin back over the meat and lay your chicken, breast down, in a roasting pan or dutch oven
Place on middle rack of oven, after a 1⁄2 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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