Classic Herbes de Provence chicken
Try out this citrusy butter chicken
Provence, a sunshiny Mediterranean region in southeastern France, is rife with aromatic herbs like lavender, sage, rosemary and wild thyme — particularly across the Garrigue landscape.
This is where the well known Herbes de Provence seasoning mix originated and was brought to the mainstream by Julia Child in her classic cookbook Mastering the Art of French Cooking.
The blend was later commercialized by french company Ducros in the 1970s and can now be found at mainstream and independent grocers all around the world. The herbs are the perfect accompaniment to a roast chicken and can be used year round and adjusted to your personal taste.
Try out our citrusy butter chicken recipe below, which can be made in a little over an hour.
What you’ll need
- all parts available from the Cocorico chicken range (1.5 to 2 kg)
- 1 small onion, chopped into 2 halves
- 1 small lemon, chopped into 2 halves
- 3 tbsp butter or ghee
Herbes de Provence seasoning
- 3 tsp thyme
- 2 tsp rosemary
- 2 tsp marjoram
- 1 tsp basil
- 1 tsp tarragon
- 1 tsp fennel
- ½ tsp mint
½ tsp lavender
How to make it
- Pre-heat the oven to 200° C.
- Mix the Herbes de Provence seasoning ingredients in a bowl and transfer to a jar.
- Place the whole chicken into a baking dish or dutch oven and stuff with the onion and lemon.
- Heat a skillet with the butter and add in 2 tbsp of the Herbes de Provence seasoning. Cook until the butter is melted.
- Coat the entire chicken with the butter mixture.
- Roast the chicken for about 40 minutes at 200° C.
- Lower the temperature to 175° C, baste the chicken and cook for another 40 minutes.
- Baste the chicken another two times.
- Remove from the oven and let it cool for 10 minutes.