If there is chicken in my fridge then you can be absolutely sure that herbs roasted chicken recipe is what I am making. It is so simple, easy and succulent that no other recipe beats it for me.
If you don't have herbs de provence on hand, you can use combination of different herbs like rosemary, thyme, oregano, but I always make sure I have it in my pantry specifically so that I can use it for this roasted chicken recipe. Now, that's dedication!
Take care to not overcook your chicken, and for this reason I do recommend investing in a good quality oven meat thermometer so everything is cooked properly and you are not spending your time watching and worrying about your bird. Depending on your birds diet and farm poultry prepping ways it can cook faster or might need a little extra oven babysitting time. I learned through trial and error that organic pasture-raised birds from the farm I use need to sit in the oven a little more, hence, thermometer to the rescue. And now none of my poultry is ever overcooked. For me having a thermometer in the kitchen is simply a must.
I also use the bones to make chicken broth by putting it in a slow cooker overnight. No vegetables, just bones. Then the next day you can either have it with minced garlic and chopped parsley and dill or use it as a base for soups.
- 4 lbs chicken
- 2 TBS ghee
- 4 cloves garlic minced
- 2 tsp herbs de provence
- salt to taste
- pepper to taste
In a small dish combine ghee, garlic, herbs de provence, salt and pepper. Mix well.
Pre-heat oven to 375° F.
Pat dry the chicken with paper or kitchen towels. Rub the ghee mixture all over the chicken, inside and out.
Roast the bird in the oven until internal temperature reaches 165° F, or approximately for 30 minutes.
Take out of the oven and let it sit for an additional 5 minutes to let the juices settle.