Easy Roast Chicken Provençal Recipe

Easy Roast Chicken is the main course that everyone can make. Once you get it in the oven you can practically forget it while creating the rest of your feast.

Whole roast Chicken in roasting pan from the side.

I’ve been roasting chicken for my family for years. Normally my roasted chicken is fairly simple, this one is a little fancier because I wanted something a bit special for my Provence Gr8 Dinner Party. And this recipe is special, so much amazing flavor!

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Whole roast chicken.

Gr8 Tips for your Easy Roast Chicken Dinner

  • Buy a roasting chicken, which is typically 4 to 6 pounds. The smaller fryer birds may dry out when roasted and you want succulent and juicy meat. (And leftovers!)
  • Be sure you have a 9″x13″ pan or the equivalent, and a rack. Either a small metal cooling rack or this roasting rack is gr8!
  • Always remove the giblets and neck from the cavity before beginning and then rinse and dry your chicken.
  • After prepping the bird, you can tie the legs together with kitchen twine. If you don’t have any, don’t worry, the legs can also just hang out.
  • Allow 20 minutes per pound for roasting, then an additional 15 minutes for the chicken to rest before carving. (Your guests can ooh and aah over this golden brown beauty at this point.)

While Ms. Chicken cooks, you have plenty of time to prepare some delicious side dishes. If you’re ambitious, and want to keep the French theme going, try these potatoes, total buttery goodness! For super simple this new potato recipe is about as simple as it gets.

Overhead shot of Green beans and onions.

And this green vegetable recipe is the perfect counterpoint to your roasted chicken.

Two whole roast chickens in roasting pan.

The other Gr8 thing about this Roast Chicken recipe is that if you use a large roasting pan, you can do TWO! Same effort, double the reward. I made two for our Gr8 Dinner to serve 8 people and still had leftovers.

Carving roasted chicken and the second one in the roasting pan.

What to do with the leftovers:

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Easy Roast Chicken Provençal Recipe

This perfect family meal is also Gr8 for company. And it’s easy to double, same effort, double the reward!
Prep Time20 mins
Cook Time2 hrs
Resting Time15 mins
Total Time2 hrs 35 mins
Course: Main Course, Poultry
Cuisine: American, French
Keyword: Roast Chicken Provencal, Whole Roasted Chicken
Servings: 4 servings
Author: Anna

Ingredients

  • 1 whole lemon, zest and juice, reserve peels
  • 2 Tablespoons olive oil
  • 2 Tablespoons Herbes de Provence
  • 4 garlic cloves, 2 minced, 2 halved
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 whole large brown onion, aka yellow onion, cut in quarters
  • 1 large fennel bulb, stems removed and cut in eighths
  • 1 whole roasting chicken, about 4 1/2 to 5 pounds

Instructions

  • Heat your oven to 450°F. Ensure that your oven rack is low enough to accommodate the height of the chicken in the pan without touching the top of the oven.
  • In a small bowl mix together the lemon zest, 1 Tablespoon of the lemon juice and oil.
  • Add the Herbes de Provence, minced garlic, salt, and pepper and mix well to form a paste. Add more lemon juice as needed to get a nice paste.
  • Remove any giblets and the neck from the chicken. Rinse the chicken and pat dry with a paper towel. Set the chicken on a rack in a roasting pan (for only one chicken a 9″x13″ pan may be adequate.) Tuck the wings under.
  • Rub the herb mixture all over the chicken. And rub any remaining inside the cavity.
  • Put 2 onion quarters inside the chicken along with the lemon carcasses and the 4 garlic clove halves. Lay the fennel pieces and the remaining 2 onion quarters around the chicken in the roasting pan.
  • Tie the legs together with kitchen string. If you don’t have any string, don’t worry, they can just hang out, be aware, they will spread out while cooking.
  • Place the chicken into the heated oven and roast for 20 minutes. 
  • Then lower the heat to 350°F and roast for an additional 1 hour to 1 hour and 20 minutes. Your guideline is about 20 minutes per pound. You can tell if it’s done when an instant read thermometer inserted in the thickest part of the thigh reaches 165°F. Be sure not to let the thermometer touch any bone or gristle.
  • Remove from oven and let the bird sit for 15 minutes before carving.
  • Enjoy!
Tried this recipe?Mention @Great8Friends or tag #gr8food!

About The Author

2 COMMENTS

  1. Anna | 5th May 19

    Thanks! The vegetables give it incredible flavor!

  2. Laura | 5th May 19

    I love this recipe. Great tips too.

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