Herbes de Provence Roasted Chicken

A roasted chicken with herbs on a white plate.

Herbes de Provence Roasted Chicken

This Herbes de Provence roasted chicken recipe has golden brown, crispy skin with juicy, tender meat. It's seasoned simply with Herbes de Provence and roasted in the oven with garlic cloves and lemon for a fragrant, delicious meal that's easy enough for a weeknight but impressive enough for a special occasion.

5 from 31 votes

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Course: Main Course

Cuisine: American, French

Prep Time: 10

Cook Time: 1

Resting Time: 10

Total Time: 1 20

Servings: servings

Calories: 558kcal

Equipment

Roasting Pan or Large Sheet Tray
Kitchen Knife
Meat Thermometer
Carving Knife

Ingredients

1 (4-lb) whole chicken giblets removed
2 tablespoons olive oil
½ tablespoon kosher salt see note 1
freshly ground black pepper a few grinds of the pepper mill, to taste
½ tablespoon Herbes de Provence
2 lemons
1 head garlic

Optional

1 bunch fresh thyme or a mixture of thyme, rosemary, and sage

Instructions

Preheat the oven to 400 degrees Fahrenheit. Pat the chicken dry with paper towels.
Put the chicken in a roasting pan, baking dish, or on a sturdy sheet tray and brush the chicken all over with olive oil.
Stuff the cavity with the fresh herbs, if using.
Season the chicken with salt, pepper, and Herbes de Provence.
Halve lemons, remove the seeds, and place in the corners of the roasting pan.
Halve a head of garlic. Brush with olive oil, season with salt and pepper, then place in the roasting pan.
Roast the chicken for 30 minutes, then remove from the oven. Baste with the pan drippings and check the chicken for temperature. If you have used a small chicken or your oven runs hot, it may be done. If so, remove the chicken from the oven and set on a cutting board to rest.
If is it not done, return the chicken to the oven and let cook for an additional 15 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh shows an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest for about 10 minutes, then serve!

Notes

General

If you are not using kosher salt, you'll need to dial back on the salt in the recipe and taste for seasoning once cooked.
Investing in an inexpensive oven thermometer can be very helpful when roasting. Oven temperature readings can be off by 100 degrees or more. A reliable oven thermometer will help you ensure your oven is at the right temperature.
You can also make this recipe with chicken thighs. Roast at 400 degrees Fahrenheit for 35 to 45 minutes.

Storage and Reheating

Fridge: Store leftover roast chicken in an airtight container in the refrigerator for 3 to 4 days.
Freezer: If freezing your chicken, I recommend picking the meat from the bones and freezing for up to 2 months.
Reheating: You can reheat your chicken in the microwave at 30-second intervals until heated through. I like to place the chicken in a pan over medium-high heat with a bit of oil to get the skin a bit crispy again.
You can also reheat it in the air fryer. Place chicken pieces in the air fryer basket and cook at 390 degrees for about 6 minutes or until 165 degrees Fahrenheit and crisp.

Nutrition