Today I am trying to re-invent myself, my house and my life. A new year and a new me. I am going on a diet, I am working on home improvements, I am getting rid of clutter, and putting away all of the holiday decorations. And tonight I will try to change up my usual roasted chicken with something a little more fancy, a little more special.
My family loves roasted chicken. For us, it’s like a go to meal when you just don’t know what to cook. I’ll say “how about roasted chicken?” And my family will say “yeah that sounds good!” My husband says he can eat roasted chicken everyday. My daughter loves it with lot’s of herbs. Today I will be trying Herbs de Provence. I have never tried it before, but the smell from this herb mixture is so earthy and refreshing.
The herbs that were in this packet of Herbs de Provence, included
Onion, sea salt,rosemary, marjoram and lavender. The lavender paired so well with the earthiness of the rosemary.
This chicken was definitely a hit! This recipe will now be one of our weekly meals.
Trying this herb mixture made me want to channel a little Julia Child in my cooking.
For my brush on marinade, I will be using the juice of one lemon.
The juiced halves, I will be placing in the cavity of the chicken, along with a sprinkle
Of salt and a few sprigs of rosemary.
If I have twine on hand, I will usually use some to tie up the legs of the bird, but when I don’t have any twine on hand, I use a method that I had seen demonstrated on a cooking TV program.
what I do is cut a slit very carefully in the flap of meat that is near the entrance of the cavity, and I stick the leg that is on the opposite side of the bird, through that little slit.
And I repeat on the other flap. Be sure not to make your
slits to wide though, as the chicken leg may not stay put.
Interesting look right?!
I used a pastry brush to slather on the Herbs de Provence mixture.
Looks great so far!
For the bird:
1 4-5 pound whole chicken
2 tablespoons herbs de Provence
2 teaspoons salt
1 tablespoons olive oil
1 lemon halved and juiced
1/4 teaspoon ground black pepper
A few sprigs of rosemary
For vegetables:
4 potatoes halved or quartered
5 carrots chopped
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 425 degrees. In a small bowl, add 1 tablespoon olive oil, juice of 1 lemon, and 2 tablespoons herbs de provence, stir to combine. One chicken has giblets removed and has been rinsed and dried, I first like to season the cavity with some extra bit of salt and pepper. I then put the lemon halves that have already been juiced, and place in cavity along with a few springs of fresh rosemary.
Close legs with twine or you can try the method that I have spoken about earlier.
Set chicken in a roasting pan.
Pour herb mixture over chicken and rub on all over chicken.
In a large bowl, add olive oil, salt, pepper and 1 tablespoon herbs de Provence. Stir to combine mixture. Add cut potatoes and carrots to the bowl and toss with herb mixture until vegetables are well coated.
Place vegetables around your bird so everybody is snuggled.
Bake at 425 for about 1 and 1/2 hours. I usually check for doneness
At 1 hour. You will know it’s ready when an instant read thermometer reads 180 degrees when placed in the deepest part of the thigh.
Remove from oven and let rest for about 5 minutes before serving. Enjoy!
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