Roast Chicken Marinated in Herbes de Provence

total time:: 5 min + overnight + 1 hr 50 min

Makes 4 servings

Heather Clements

This delicious roast chicken can be cooked on a bed of potatoes to roast them in chicken drippings and herbs.

ingredients

1 cup flat-leaf parsley
2 garlic cloves
2 shallots
1 Tbsp + 1/4 tsp black pepper
3 Tbsp olive oil
1 1/2 Tbsp Dijon mustard
1/4 tsp basil
1/4 tsp fennel seed
1/4 tsp lavender
1/4 tsp marjoram
3/4 tsp rosemary
1/4 tsp sage
1/4 tsp thyme
1 tsp grated lemon rind
1 3-lb. chicken
1/2 tsp salt
1/2 cup low-sodium vegetable or chicken broth
2 Tbsp lemon juice
4 - 6 potatoes, scrubbed and diced (enough to make a bed under chicken)

directions

Combine 1 cup flat-leaf parsley, 2 garlic cloves, 2 shallots, 1 Tbsp black pepper, 3 Tbsp olive oil, 1 1/2 Tbsp Dijon mustard, 1/4 tsp basil 1/4 tsp fennel seed, 1/4 tsp lavender, 1/4 tsp marjoram, 3/4 tsp rosemary,1/4 tsp sage, 1/4 tsp thyme, and 1 tsp grated lemon rind in a food processor and puree to a paste. Coat 3-lb. chicken with this spice rub and cover. Refrigerate 4 hours or overnight. Preheat oven to 350 F. Spray roasting pan with nonstick spray and spread 4 - 6 potatoes, scrubbed and diced to make a bed under chicken. Season chicken with 1/2 tsp salt and 1/4 tsp pepper/ place on rack in roasting pan. Roast 1 1/2 hours till meat thermometer registers 170 F at the thigh. Remove from oven and let rest 20 minutes. Continue heating potatoes if needed. Remove potatoes with slotted spoon and miz 2 Tbsp lemon juice into pan, mixing with drippings. Drizzle over chicken before serving.