Crisp skin, tender meat, and a fragrant bouquet of herbes de Provence. Serve alongside a light salad or some dark greens.

Serves 4

Mis en Place

1.5 Kg Whole Chicken, tied

Sea Salt

Freshly Ground Pepper

1 Head of Garlic, cut in half

2 Lemons, cut in half

Tricolour Small Potatoes, half the larger ones

Heirloom Carrots, cut down to roughly 3″

5 Shallots, peeled and halved

Garlic Cloves, handful, jackets on

Extra Virgin Olive Oil

1 C. Unsalted Butter, softened

3 Tbsp. Herbes de Provence

8 Sprigs of Fresh Thyme

Small Bunch of Fresh Parsley

Method

Step 1

Preheat the oven to 425°F (220°C).

Prepare the chicken. Pat the chicken dry with paper towel.

Generously salt all sides of the bird and add freshly ground pepper. Leave at room temperature.

Step 2

In a large Dutch oven, lay down the garlic head halves and 3 of the lemon halves in the centre.

Around the lemon and garlic, scatter the carrots and potatoes and place shallots face down. Add additional garlic cloves with jackets still on. Drizzle olive oil over top and lightly salt and pepper.

Step 3

Combine butter with herbes de provence and fresh thyme, it should be soft and creamy. Stuff the cavity with the last lemon half and bundle of parsley and any extra fresh thyme.

Generously rub the herbed butter all over the chicken, making sure to work a good amount under the skin as well. To do this, gently slide your hand beneath the skin over the breast and thighs, loosening it slightly so the butter can nestle in and infuse the meat with flavour.

Step 4

Place the chicken in the Dutch oven. Place uncovered in the oven for 20 minutes.

After 20 minutes, start to baste the chicken with the juices/ drippings. Place back in the oven and cook for another 20 minutes. Repeat the basting process one more time and cook the bird for a total of roughly 1 hour.

Step 5

Let the chicken rest for 10-15 minutes before serving.

Slice and serve with roasted vegetables.