Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (2024)

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (1)

By: Becky Hardin

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

This whole roast chicken is a wonderfully flavored dish to serve for family events and dinners. Flavored with a mixture of herbs and spices, it requires minimal prep and guarantees perfectly cooked chicken every time.

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (2)

Table of Contents

Herbed Roast Chicken

I love preparing a roast chicken for my family, there’s something so wonderfully comforting about it. The herbs de Provence really add a vibrant flavor and it’s so much easier to make than you think!

Be sure to serve this up with roasted potatoes or broccoli cheese twice baked potatoes, and easy roasted vegetables.

How To Make Whole Roast Chicken

You can jump to the recipe card for full ingredients & instructions!

Prep: Cover a sheet pan with foil and place on the onions, rosemary and thyme. Put a cooking rack over the top. Pat the chicken dry and place on the rack.

Season: Season the chicken with all of the herbs, salt and pepper all over and lay the chicken breast side down. Place the lemon and fresh herbs inside the chicken.

Roast: Roast the chicken checking for doneness after 1 hour and 20 minutes.

Serve: Let the chicken rest for 15 minutes before carving and drizzling with the pan juices.

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (3)

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (4)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (5)

Can you make it ahead of time?

This chicken can be prepped up to 2 days before you are ready to cook it. Leave it uncovered in the fridge and let it room to room temperature (about 30 minutes) before putting in in the preheated oven.

If you have leftovers they can be stored in an airtight container in the fridge for up to 3 days and the chicken is great to add to salads and sandwiches.

What is Herbs de Provence?

This Herbs de Provence recipe is a dried herb mix that is added to dishes to enhance flavor. The herbs used are considered to be typical of the Provance region in South West France. You can buy it in stores but it’s also really easy to make your own.

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (6)
Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (7)

How do you keep the chicken from drying out?

You might notice the chicken is cooked breast-side down. I believe cooking the whole chicken this way (as with a turkey) the breast meat stays juicier.

I also add half a lemon to the cavity of the chicken which steams and creates moisture as the chicken roasts. If your chicken is browning too quickly, be sure to cover it with foil, this will also help it to keep moist.

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (8)

Winner Winner Chicken Dinner

72+ Chicken Dinner Recipes

See our Chicken Guide for all the best chicken recipes plus tips and tricks for juicy chicken every time.

Chicken Dinner Recipes

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (9)
Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (10)

Tips!

  • Cook the chicken breast side down for the juiciest chicken.
  • If you prep the chicken ahead of time, be sure that it is at room temperature before you roast it.
  • Let the chicken rest for at least 15 minutes before you carve it. This will help the whole roast chicken keep nice and juicy.
Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (11)

More Chicken Recipes

  • Baked Parmesan Chicken Sliders
  • Spatchco*ck Chicken
  • Beer Can Chicken
  • Chicken Tikka Masala
  • Pepper Jelly Chicken Wings
  • Bacon Crusted Chicken
  • Whole Roasted Peruvian Chicken
  • Pan Seared Chicken Breast

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Roast Chicken with Herbs de Provence

4.41 from 10 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 1 hour hour 20 minutes minutes

Total: 1 hour hour 30 minutes minutes

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (12)

Serves4 people

Print Rate

Save Shop our store

This whole roast chicken is a wonderfully flavored dish to serve for family events and dinners. Flavored with a mixture of herbs and spices, it requires minimal prep and guarantees perfectly cooked chicken every time.

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (13)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Ingredients

  • 2 onions peeled and thick-sliced from top to bottom
  • 6 Fresh thyme sprigs divided
  • 4 Fresh rosemary sprigs divided
  • 2 tablespoons olive oil divided
  • 1 3-4 pound organic chicken
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon dried Herbes de Provence
  • 2 teaspoons dried edible lavender
  • 2 teaspoons Aleppo pepper or red pepper flakes
  • ½ lemon
  • 3 cloves garlic
  • 1 cup inexpensive white wine chicken broth or water

Instructions

  • Cover a large sheet pan with aluminum foil and spray the foil with nonstick spray.

  • Place the sliced onions, 3 thyme sprigs and 2 rosemary sprigs on the baking sheet and drizzle with 1-tablespoon olive oil.

  • Place a metal rack over (or inside if it will fit) the tray and spray the metal rack with nonstick cooking spray.

  • Pat the chicken with paper towels to remove any excess moisture, and set it on the sprayed rack.

  • Rub the remaining 1-tablespoon oil all over the chicken and liberally season it, inside and out, with kosher salt and black pepper.

  • Sprinkle the breast-side of the chicken with 1½ teaspoons Herbes de Provence, 1 teaspoon lavender and 1 teaspoon Aleppo pepper.

  • Set the chicken, breast-side down, on the rack, and season the top-side (now the backbone side) with the remaining Herbes de Provence, lavender and Aleppo pepper.

  • Place the half lemon, garlic, 3 thyme sprigs and 2 rosemary sprigs in the cavity of the chicken.

  • *At this point, the chicken can be cooked after the oven preheats, or it can be refrigerated (uncovered) up to one day ahead.

  • Adjust oven rack to middle position and heat oven to 450°F. Set the chicken on the baking sheet in the oven and pour the wine (or broth or water) into the rimmed baking sheet.

  • Cook 20 minutes, and reduce the oven temperature to 325°F. Rotate the chicken and cook an additional 40 minutes. If the chicken if browning too quickly, loosely tent the chicken with foil, and cook another 20 minutes. The chicken should be dark golden brown.

  • Check the internal temperature of the chicken at this point.

  • When done, the internal temperature should register 165°F in the middle of a breast and 178°F-180°F in the middle of the thigh meat.

  • If the chicken needs to cook longer, check the temperature every 5 minutes until the chicken is cooked through. The total time can be anywhere from 1 hour 20 minutes to 1 hour 45 minutes.

  • Transfer the chicken to a cooling rack, cover loosely with foil and let sit for 15 minutes.

  • When cool enough to carve, cut the chicken into pieces and place the pieces on a serving platter.

  • Drizzle with pan juices and serve with toasty bread and green salad.

  • Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Adapted from Susan Spungen’s Open Kitchen cookbook

  • This chicken can be prepped up to 2 days before, left uncovered and refrigerated up to 2 days ahead. Remove it from the fridge while the oven preheats about 30 minutes before cooking.
  • You might notice the chicken is cooked breast-side down. I believe cooking the chicken this way (as with a turkey) the breast meat stays juicier.
  • If you prep the chicken ahead of time, be sure that it is at room temperature before you roast it.
  • Let the chicken rest for at least 15 minutes before you carve it. This will help the whole roast chicken keep nice and juicy

Nutrition Information

Calories: 503kcal (25%) Carbohydrates: 11g (4%) Protein: 32g (64%) Fat: 32g (49%) Saturated Fat: 8g (50%) Cholesterol: 122mg (41%) Sodium: 1882mg (82%) Potassium: 497mg (14%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 666IU (13%) Vitamin C: 18mg (22%) Calcium: 90mg (9%) Iron: 4mg (22%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (14)

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (15)

Upload A PhotoTag on
Insta
Leave A Rating

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (16)

Claim your free ebook!

Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!

Sign Me Up

Whole Roast Chicken with Herbs de Provence Recipe - The Cookie Rookie® (2024)

FAQs

How long to wait before carving roast chicken? ›

After your chicken is roasted, transfer it to a clean cutting board and let rest for 10 to 15 minutes before carving. Be sure to start with a sharp carving knife and sturdy fork.

Is it better to bake a whole chicken at 350 or 400? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

What is the difference between roasting and baking a whole chicken? ›

The main differences between roasting and baking are the types of foods you roast vs bake and the temperature of the oven. When it comes to temperature, roasting requires a higher oven temperature of above 400°F for the cooking process, while baking takes place at lower oven temperatures around 375°F and below.

What is the best way to ensure a roast chicken is fully cooked? ›

1 – Use a meat thermometer – this is the most reliable method. Insert the thermometer at the centre of the thickest part of the piece being cooked. When the temperature has reached 75°C the meat is fully cooked.

Is it better to roast a chicken covered or uncovered? ›

If you want your chicken to be truly roasted with crisp, golden-brown skin, it needs to spend time in the oven uncovered. If you find that some parts of the skin are browning more rapidly than others, you can loosely tent the browner parts with foil to allow the rest of the skin to catch up.

What not to do when roasting a chicken? ›

The 5 mistakes to avoid with roast chicken
  1. Skipping the de-pluming step. ...
  2. Not cutting off the ends of the wings (the thinnest part) ...
  3. Skipping prep before roasting. ...
  4. Roasting the chicken in too much seasoning. ...
  5. Cooking the meat for too long or too little.
Oct 2, 2020

Should whole chicken sit out before roasting? ›

Prep and Season. Always let your bird come to room temperature, by leaving it outside of the fridge, covered, for an hour before cooking it. Why? Because your bird will cook unevenly otherwise.

Do you flip whole chicken when baking? ›

Remove the vegetables and the pan juices to a plate before finishing cooking the chicken. This will keep the skin crisp in the pan. You'll want to flip the chicken over once it reaches 145-150 degrees Fahrenheit to give the breast meat enough time to caramelize under the broiler.

Do you roast a whole chicken breast up or down? ›

Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.) Roast 50 minutes, then baste chicken with pan juices.

How to cook a roast in the oven Gordon Ramsay? ›

Directions. Heat the oven to 400°F (200°C). Season the beef with salt and pepper; sear in a hot roasting pan with the olive oil to brown on all sides, 3 to 4 minutes each side. Transfer to oven; roast, allowing 15 minutes a pound (450g) for rare or 20 minutes a pound (450g) for medium.

Should chicken be covered when roasting in oven? ›

When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.

What is the correct temperature for roast chicken? ›

If you have a meat thermometer, push the probe into the thickest part of the thigh. The temperature should be at least 75C for cooked chicken.

Top Articles
Latest Posts
Article information

Author: Horacio Brakus JD

Last Updated:

Views: 5846

Rating: 4 / 5 (71 voted)

Reviews: 94% of readers found this page helpful

Author information

Name: Horacio Brakus JD

Birthday: 1999-08-21

Address: Apt. 524 43384 Minnie Prairie, South Edda, MA 62804

Phone: +5931039998219

Job: Sales Strategist

Hobby: Sculling, Kitesurfing, Orienteering, Painting, Computer programming, Creative writing, Scuba diving

Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.