Herbes de Provence Roasted Chicken
Roasted chicken is an all time dinner classic. This recipe first spatchcocks a chicken, then seasons it with traditional herbes de Provence for a perfectly cooked, perfectly delicious meal. Spatchcocking (or butterflying if you must) removes the back bone from a chicken, then lays it flat for roasting. The end result is a perfectly roasted chicken with none of the meat under or overcooked. You don’t need to spatchcock your chicken, but it is our recommendation for more even cooking.
Ingredients
Directions
- 1
Spatchcock the chicken by removing the back bone, and flattening the chicken. Place the chicken skin side up on a wire rack over a foil lined baking sheet. Click here to see detailed spatchcocking instructions.
- 2
Brush the chicken with the melted butter, and then season with the herbes de Provence, salt, and pepper. Place into an oven preheated to 450ºF and roast for approximately 50-60 minutes, until the thighs of the chicken reach 165ºF.
- 3
Once the breast reaches 165ºF, remove from the oven, and let rest for 10 minutes, then carve the chicken for serving. Enjoy!
