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 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

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   Pat the chicken dry with paper towels, ensuring a crispier skin after roasting.
3. 03
   In a small bowl, mix the olive oil, Herbes de Provence, sea salt, and black pepper.
4. 04
   Rub the herb mixture all over the chicken, both inside and out, ensuring even coverage.
5. 05
   Stuff the cavity of the chicken with lemon and orange quarters, smashed garlic cloves, and fresh thyme sprigs.
6. 06
   Place the chicken breast-side up in a roasting pan and sprinkle the lemon and orange zests over the top.
7. 07
   Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
8. 08
   Let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.
9. 09
   Serve the chicken with a garnish of fresh thyme and additional citrus wedges, if desired.