I’ve been making roasted chicken with Herbes de Provence for what seems like ages. A favorite Sunday dish, the kitchen is filled with tantalizing aromas of roasting chicken and fresh herbs. Because I’ve made this recipe often, there are a few tips that make the outcome especially delicious. The first of which is, buy high-quality meat. We have a great butcher in town and I try to buy local chicken whenever possible from a grower that treats the birds humanely and raises them organically. I also suggest finding a good source for Herbes de Provence, I especially like the blend from World Spice Merchants in Seattle. Finally, stuff your bird with a half lemon, it really does make a difference in terms of tenderness and flavor.
Serve with roasted asparagus and a nice Willamette Valley Pinot Noir, or a red or white Burgundy.
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