Roasted Whole Chicken with Herbes de Provence

Classic roasted chicken recipe as found in France, by guest author Helen Poore.

I carry a line of French foods in my store and I have found myself reaching for these herbs for soups, stews and poultry throughout the winter months when my herb garden is nothing more then a spooky mess.  Herbes de Provence include dried rosemary, marjoram, savory, thyme and basil.  This recipe is a version of the roasted chicken one finds in France.  I could eat this every night, especially when you add mashed potatoes as a side.

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  1 Whole Roasting Chicken (mine was about 5 pounds)



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  1 Large Cooking Bag (love these bags!)



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  1/4 cup olive oil



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  1/2 cup white wine



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  1 tablespoon flour



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  3 tablespoons Herbes de Provence



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  sea salt and fresh pepper

Preheat Oven to 350

Place cooking bag in a large shallow pan

Add 1 tablespoon flour to bottom of bag and pour white wine over it (the wine will flavor the chicken through steam).  Meanwhile, add herbes de provence, salt, pepper and olive oil in a small bowl.  Blend until it is a paste.  Tuck half of the paste under the skin of your washed chicken.  Rub the remaining over the skin and place chicken in cooking bag.  Close bag tightly, cut 6 small slits in the bag and bake for 2 hours. Let chicken sit for 15 minutes before carving. 

Comments

[Heather]

What a lovely recipe to showcase herbs de provence, which is my husband's favorite thing to cook with -- he even puts it in scrambled eggs!

[Helen Kenney]

mmmm, hadn't thought about scrambled eggs. I love this mixture too and even find myself reaching for it when my own herb garden is in full bloom.