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.
- 1 Whole Chicken
- 2 Tbsp Butter (melted)
- 1/4 cup Herbes de Provence Seasoning Blend
- 1 Tbsp Salt
- 1 tsp Black Pepper
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.
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.
Once the breast reaches 165ºF, remove from the oven, and let rest for 10 minutes, then carve the chicken for serving. Enjoy!