2 Servings

  • Active Time: 45 minutes
  • Total Time: 2 hours


  • 1 six pound chicken
  • 1 large onion
  • 1 lemon
  • 4 cloves of garlic
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • salt & pepper
  • 2 tablespoons olive oil
  • 1 can chicken stock (for gravy)

chicken provencal 2 Holiday Roast Chicken

Preheat oven to 425F.
If there is a giblet bag in the chicken cavity, remove and dispose. Rinse the bird and pat dry.
Peel the onion, cut it in half and place in the cavity. Cut the lemon in half and do the same. Mince the garlic and combine with rosemary, oregano, thyme, salt and coarse black pepper. With your bare hands, massage the bird with the mixture.

Coat a deep pan with a little oil and place the bird inside. Roast chicken in the oven for about 10 minutes per pound, or until the juices run clear. The temperature of the chicken should reach approximately 160F.
Once done, let the chicken chill for about 20 minutes to allow all of the juices to absorb.

And gravy to boot?…

Leaving all the flavor bits and clear juices in the pan, remove the heavy grease with a large spoon. Place the pan on the stovetop at medium heat, and add a can or small carton of chicken stock. With a metal spatula, scrape all those bits of goodness from the pan and simmer, reduce, simmer, reduce, until you reach the desired consistency.

By Romantic Reminders

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