Provençal Roast Chicken with Herbes de Provence and Citrus

Ingredients

• 1 whole chicken about 4-5 pounds
• 2 tablespoons olive oil
• 1 tablespoon Herbes de Provence
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper freshly ground
• 1 piece lemon zested and quartered
• 1 piece orange zested and quartered
• 4 cloves garlic smashed
• 4 sprigs fresh thyme

Instructions

1. 1 Preheat your oven to 425°F (220°C).
2. 2 Pat the chicken dry with paper towels, ensuring a crispier skin after roasting.
3. 3 In a small bowl, mix the olive oil, Herbes de Provence, sea salt, and black pepper.
4. 4 Rub the herb mixture all over the chicken, both inside and out, ensuring even coverage.
5. 5 Stuff the cavity of the chicken with lemon and orange quarters, smashed garlic cloves, and fresh thyme sprigs.
6. 6 Place the chicken breast-side up in a roasting pan and sprinkle the lemon and orange zests over the top.
7. 7 Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
8. 8 Let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
9. 9 Serve the chicken with a garnish of fresh thyme and additional citrus wedges, if desired.