Introduction
Prepare to indulge in a mouthwatering roast chicken recipe that combines succulent flavors and crispy textures. With the right ingredients and simple steps, you’ll create a delicious meal that will impress your family and friends.
Detailed Ingredients with measures
Whole Chicken
▢ 1.8kg / 4lb whole chicken (Note 1)
▢ 1 1/2 tsp herbes de Provence , buy or make your own (Note 2)
▢ 3 thyme sprigs, optional
▢ 3/4 tsp cooking salt / kosher salt, halve for table salt, +50% for flakes
▢ 1 tbsp extra virgin olive oil
Herbs Butter
▢ 100g / 1 stick unsalted butter, softened
▢ 2 garlic cloves, finely grated
▢ 3 tsp herbes de Provence (Note 2)
▢ 1 tsp cooking salt / kosher salt, halve for table salt, +50% for flakes
Potatoes
▢ 750g / 1.65lb starchy potatoes, peeled, cut into 2 cm/0.8″ cubes (Aus: Sebga – the dirt brush ones, US: Russet, UK: Maris Piper – Note 3)
▢ 8 garlic cloves, whole, unpeeled
▢ 3/4 tsp cooking salt / kosher salt, halve for table salt, +50% for flakes
▢ 1/2 tsp black pepper
▢ 3 tbsp extra virgin olive oil
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: Serves 4
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 210°C / 410°F (190°C fan-forced).
Prepare the Cast-Iron Pot
Place a 28cm cast-iron pot (without a lid) in the oven to heat up.
Bring Chicken to Room Temperature
Remove the chicken from the fridge and packaging, placing it on a plate. Allow it to sit on the counter while you prepare the other ingredients.
Make the Herb Butter
In a small bowl, combine 100g of softened unsalted butter with 3 teaspoons of herbes de Provence, 1 teaspoon of kosher salt, and 2 finely grated garlic cloves. Mix until well combined and set aside.
Prepare the Chicken
Pat the chicken thoroughly dry with paper towels, both on the skin and inside the cavity.
Loosen the Skin
Using a dessert-sized spoon, gently slide it between the skin and the breast meat from the tail end. Continue using slow, sweeping motions to separate the membrane, repeating this technique for the thighs and drumsticks.
Add Butter Under the Skin
Spoon two-thirds of the herb butter directly onto the meat under the skin of the breasts and spread it evenly by pressing on the outside of the skin. Divide the remaining butter between the two legs and spread it similarly.
Season the Chicken
Sprinkle 1/4 teaspoon of kosher salt, some herbes de Provence, and optional thyme sprigs inside the cavity of the chicken. Tie the drumsticks together tightly. Rub the exterior of the chicken with 1 tablespoon of extra virgin olive oil and season evenly with the remaining salt. Tuck the wings beneath the body and set the chicken aside.
Prepare the Potatoes
In a mixing bowl, combine 750g of peeled and cubed starchy potatoes, 8 whole unpeeled garlic cloves, 3/4 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 3 tablespoons of extra virgin olive oil. Carefully toss to coat the potatoes and garlic, then set aside.
Roast the Chicken Covered
Carefully take the hot pot from the oven. Place the prepared potatoes and garlic at the bottom and position the chicken on top. Cover loosely with aluminum foil and roast for 30 minutes.
Baste and Continue Roasting
After 30 minutes, remove the pot from the oven and take off the foil. Using a spoon or baster, baste the chicken with the juices in the pot, moving the potatoes aside if necessary. Return the pot to the oven and roast uncovered for an additional 40 minutes, basting twice more until the internal temperature of the thigh joint reaches 72°C / 162°F.
Rest the Chicken
Once done, lift the chicken and rest it on its side in the pot, with the legs facing up and the breast side facing down. Baste it once more with the juices and allow it to rest for 15 minutes.
Serve
Carve the chicken for serving, ensuring to include the “oysters,” the tender bits of meat near the thighs. Serve with the roasted potatoes, pan juices, and a sprinkle of fresh thyme leaves. Enjoy!
Notes
Note 1
For the chicken, you can use a whole chicken weighing approximately 1.8kg / 4lb.
Note 2
Herbes de Provence can be purchased or made at home by mixing dried herbs like thyme, basil, oregano, and others.
Note 3
Starchy potatoes such as Sebga (Australia), Russet (USA), or Maris Piper (UK) are recommended for this recipe.
Note 4
Bringing the chicken to room temperature helps ensure even cooking.
Note 5
Be gentle while loosening the skin to avoid tearing it.
Note 6
The herb butter should be spread as evenly as possible under the skin to enhance the flavor.
Note 7
If the chicken is slightly overcooked, it will still be tender due to the roasting method.
Note 8
Allowing the chicken to rest is crucial for retaining moisture.
Note 9
Don’t forget to carve the oysters, small tender pieces near the thighs, which are considered the best bites.
Cook techniques
Herb Butter Preparation
Mix softened unsalted butter with herbes de Provence, finely grated garlic, and cooking salt until well combined.
Loosening Chicken Skin
Use a dessert spoon to gently separate the skin from the meat of the chicken, starting from the tail and working towards the breast, thighs, and drumsticks.
Butter Application
Spoon herb butter under the skin of the chicken, first on the breast, then equally distribute the remaining butter on the legs.
Chicken Seasoning
Season the cavity of the chicken with salt, herbes de Provence, and optional thyme sprigs before tying the drumsticks together.
Potato Preparation
Toss peeled and cubed starchy potatoes, whole garlic cloves, salt, pepper, and olive oil in a mixing bowl until well coated.
Roasting Covered
Place potatoes at the bottom of a preheated cast-iron pot, position the chicken on top, cover loosely with foil, and roast for the initial 30 minutes.
Basting Technique
After the initial roasting period, remove the foil and baste the chicken with pan juices, then continue roasting uncovered while basting multiple times.
Resting Chicken
After roasting, rest the chicken on its side in the pot with legs up and breast side down for at least 15 minutes to allow the juices to redistribute.
FAQ
What is herbes de Provence?
Herbes de Provence is a mixture of dried herbs typical of the Provence region in France, often including thyme, basil, rosemary, and oregano.
Can I use table salt instead of kosher salt?
Yes, if using table salt, halve the amount specified in the recipe, as table salt is finer and more concentrated.
What kind of potatoes should I use?
Starchy potatoes like Russet or Maris Piper work best for roasting, as they become fluffy and absorb flavors well.
How can I tell when the chicken is done?
Use a meat thermometer to check that the internal temperature at the thigh joint reaches 72°C (162°F).
Why is resting the chicken important?
Resting allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result when carved.
Conclusion
The roasted chicken with herbes de Provence and garlic-infused potatoes is a comforting and delicious meal that’s perfect for family gatherings or weeknight dinners. The herb butter adds depth of flavor while roasting the chicken on garlic potatoes ensures a savory, satisfying side. With proper seasoning and cooking, this dish will be a crowd-pleaser, leaving you with tender, flavorful chicken and perfectly roast potatoes.
Herb-Crusted Pork Tenderloin
A delightful alternative to chicken, use herbes de Provence to season a pork tenderloin. Roast it alongside seasonal vegetables for a complete meal.
Garlic Butter Shrimp Pasta
Combine garlic, herbs, and shrimp for a quick and easy pasta dish. Toss with olive oil and a sprinkle of black pepper for a light yet flavorful meal.
Vegetarian Ratatouille
Use similar herbs with zucchini, eggplant, and bell peppers to create a hearty ratatouille, perfect as a side dish or main course.
Lemon Herb Roasted Vegetable Medley
Toss a mix of your favorite root vegetables in olive oil and herbes de Provence, then roast until golden and tender for a tasty veggie side.
Herb-Infused Quinoa Salad
Combine cooked quinoa with diced vegetables, herbes de Provence, olive oil, and a squeeze of lemon for a refreshing salad.
Garlic Mashed Potatoes
Elevate your side dish by making garlic mashed potatoes. Add roasted garlic for a rich flavor that complements any main dish.
Herb-Seasoned Grilled Salmon
Marinate salmon in olive oil, herbes de Provence, and lemon juice, then grill for a healthy and flavorful option that pairs beautifully with fresh salads.
