French Roasted Herb Chicken
Over a year ago
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Ingredients
- 1 whole chicken
- 1 cup olive oil
- 1 tbsp. salt
- 1 cup herbs de Provence
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
1. Preheat the oven to a medium heat.
2. Cut off any surplus skin from the neck end of the chicken.
3. Season the inside and rub olive oil generously all over the bird.
4. Salt the skin and then sprinkle the herbs de Provence all over it so that it looks completely covered.
5. Put the chicken into a roasting tin and add a little more oil and a tablespoon of water.
6. Cook on medium for an hour then turn the bird over to brown off the underside for 30 minutes. Turn the bird back over again and finish off for the last 30 minutes in a hot oven.
7. To serve, cut off the wings and legs. Take off the rest of the meat in chunks keeping the skin on as it should be nice and crispy.
8. Arrange all the meat, legs and wings in a serving dish.
Bon Appetit!
Chef's Tips
Keep the carcasse to boil up for stock.
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