Lemon, Garlic and Fresh Herbes de'Provence Roasted Chicken
 
Prep time
Cook time
Total time
 
A bouquet of fresh French herbes de'Provence gives this lemon and garlic roasted chicken an exquisite taste. Easy to prepare and your family will love it!
Author:
Recipe type: Dinner, Chicken
Cuisine: Dinner, Chicken, French, Fusion
Serves: 4-6
Ingredients
  • Chicken Ingredients:
  • 2 kilo or 4 lb whole chicken, excess fat removed
  • 1 large lemon, juiced
  • 1 tbsp olive oil
  • 6 garlic cloves, minced
  • fresh herbes de'Provence*, finely chopped
  • salt and freshly ground black pepper to taste
Spinach:
  • 500 gms fresh baby spinach, rinsed
  • 6 garlic, thinly sliced or minced
  • salt and freshly ground black pepper to taste
  • lemon juice, optional
Instructions
  1. Chicken Instructions:
  2. Preheat the oven to 200c or 392 and prepare a large baking dish for the chicken, set aside. In a bowl combine the lemon juice, olive oil, garlic, herbs, salt and black pepper. Mix it well and taste before rubbing it onto the chicken, adjust to desired taste.
  3. Rub the herb mix all over the chicken carcass, making sure to also flavor the cavity. A great way of adding extra flavor to your roasted chicken is by gently separating the skin away from the meat, then using your hand or a spoon rub the spices and/or herbs directly onto the skin. Next place the chicken onto the baking dish, roast in center of oven for 2 hours or until the juices run clear and the meat is tender and falls off easily. During the roasting time baste the chicken with it's juices and never allow it to dry out. If it begins drying out, cover with aluminum foil and continue to cook.
Spinach Instructions:
  1. Heat a little bit of olive oil in a large pan and once warm saute the garlic until soft. Add the rinsed baby spinach to the pan and cook until wilted. Sprinkle in some salt and black pepper to taste. If you'd like you can also add a little bit of lemon juice to the spinach -- it gives it a great taste.
Serve:
  1. Once the chicken is cooked through allow it to sit for 10 minutes before carving. Serve with spinach and mashed potatoes, or vegetables of your choice.
Notes
*I used 2 stalks each of thyme, rosemary, sage and tarragon. But be sure to taste the herbs individually to see if you like the taste and how much of it you want in your chicken.
Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2013/05/08/lemon-garlic-and-fresh-herbes-deprovence-roasted-chicken-and-a-slice-of-chocolate-cake/