Roast Chicken Provencal
servings: 2 servings
ingredients:
1 whole roasting chicken
2 TBS extra virgin olive oil
1 TBS minced garlic
1 TBS freshly ground coarse black pepper
zest and juice from one fresh lemon
1 TBS fresh thyme or 1 tsp dry thyme
1/2 tsp fresh rosemary or 1/4 tsp dry rosemary
` tsp fresh lavender or 1/2 tsp dried lavender
1 tsp fresh oregano or 1/2 teaspoon dry oregano
1 tsp kosher salt or sea salt
directions:
Preheat an oven to 350 degrees F.
Rinse chicken and set aside.
Prepare the marinade.
Zest the lemon, mince the zest placing
it in a medium size stainless steel bowl.
Once the lemon has been zested you may
juice the lemon, placing the juice in
the bowl with the zest.
Prepare all of the herbs, mince all and
add them to the bowl with all remaining
ingredients.
Mix all ingredients well and reserve.
Place the chicken in a large stainless
steal bowl.
Slightly pull the skin from the breast
section and place a bit of the provencal
marinade between the breast meat and the
skin.
Pour the remaining marinade over the entire
chicken making sure that the entire chicken
is coated well.
Place a chicken roaster in a roasting pan,
place the chicken upright on the roaster
and place in the preheated oven for 50 minutes
or until the chicken has reached 165 degrees F
internal temperature.
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