Provencial Roast Chicken with Olives

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Provencial Roast Chicken with Olives

This recipe produces a perfect chicken; crispy skin on a moist chicken with aromatic Herbes de Provence, olives and lemon.   For this recipe you will need: 1 3-4 lb. whole chicken olive oil 1 lemon 2-3 Tbs. Victoria Taylor's Herbes de Provence Seasoning salt and pepper 1 cup mixed olives (from the cheese or deli section of your supermarket) Preheat oven to 500 degrees. Rinse chicken and pat dry. Rub entire surface with olive oil. Spread 2-3 tbs. Victoria Taylor's Herbes de Provence and salt and pepper over outside and inside of the chicken (as well as under the skin wherever you can). Roll lemon on a hard surface to release juice, cut in half and place inside chicken cavity. Place on rack in roasting pan and cook for 20 minutes. Turn the oven down to 375 degrees and cook for an additional 40 minutes. Baste the chicken and add olives onto the rack around the chicken. If olives are too small to be caught by the rack, place some aluminum foil down on the rack and place the olives on top of the foil. Continue to cook basting every 15-20 minutes until the internal temperature reaches 170 degrees. Serve with buttered bowtie pasta and fresh sautéed spinach, artichokes or broccoli rabe. Best, Victoria

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