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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Bigger picnic? Simply roast two birds at the same time. Ingredients:
2 garlic cloves, finely chopped |
1/4 cup herbes de provence |
1/4 cup olive oil |
1 tablespoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 3 1/2-4-pound chicken |
lemon wedges (for serving) |
Directions:
1. Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
2. Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
3. DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
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