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John Besh's Butcher-Shop Chicken With Herbes De Provence

Here’s how I think about Herbes de Provence: The real thing is always better—if you can get your hands on fresh thyme, rosemary, marjoram and lavender, great!—but sometimes you just can’t. And for those sometimes, the packaged dried herbs will do just fine, especially on a roast chicken. Outside of every Provençal butcher shop and in many markets, chickens rubbed with dried herbs are roasting on rotisseries and they taste wonderful.Serves 4

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INGREDIENTS
  • 1 3- to 4-pound organic chicken
  • 3 tablespoons olive oil
  • 2 tablespoons Herbes de Provence
  • Salt and freshly ground black pepper
PREPARATION

Preheat the oven to 400°F. 

Rub the chicken with the olive oil and season with the Herbes de Provence, salt and pepper. Place in a roasting pan on a rack and roast until the skin golden brown and the juices run clear when pricked, 40-45 minutes.

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