Herbs de Provence Roast Chicken
This is my favorite roast chicken I make. The flavor has so much depth; you can taste the herbs and sweet dijon mustard whether enjoying this dish hot or cold. It makes for great shredded chicken leftovers you can use in soup or salad. Here is what you will need:
WHAT IS CONVECTION SETTING
What is convection setting? This is a setting on most new models of luxury brand ovens. How is it different from bake mode? A fan in the back of the oven rotates the hot air. This allows for more browning. The result is that most food cooks faster, gets more browning, and in this case, more crispy skin.
Remember, when making this dish (and with everything you cook) your ingredients matter. If you are using herbs de provence your aunt bought you five years ago when she was in France, throw them away. They’ve lost their flavor. Herbs and spices should be used within one year of purchase for the best flavor and quality.
Please choose the best quality chicken you have access to and that works within your budget. For this dish I use a jidori chicken.
CRISPY SKINNED CHICKEN THE HEALTHY WAY
Want to take your roast chicken a step further? I like to roast my chicken sitting straight up. I use a stainless steel cup that allows it to sit up. I fill it with ½ cup of water, along with an herb (like rosemary) to infuse flavor.
I love using the High-Heat Nonstick Chicken Roaster from Williams Sonoma. It works in the oven or on the grill. I take it with me to all my clients homes when I have a roast chicken on the menu. The crispy skin results are superior to any other roasting method.
Savory, herb rubbed whole roast chicken with crispy skin.
- 1 Whole Chicken
- 3 tablespoons Dijon Mustard
- 3 tablespoons Herbs de Provence
- 1 tsp Sea salt
- 2 Sprigs of fresh rosemary (or 2 tsp of dry)
- Preheat oven to 350 degrees. If you have convection setting on your oven, you’ll want to turn it on. This will help your skin get extra crisp.
- Remove chicken from wrapping, and pat dry with paper towels.
- Place parchment on baking sheet. Lather your chicken on all sides with the dijon mustard on parchment. Be generous.
- Cover chicken with herbs de provence and sea salt on all sides. Add rosemary into the cavity of the bird.
- Bake for 1 hour and 15 minutes with convection setting. Otherwise, bake for 1 hour and 30 minutes for more crispy skin.
- Remove from oven and let cool for 10 minutes before slicing and serving.
If your chicken is not cooking all the way through, be sure to remove it from the fridge 30 minutes before cooking. Still having trouble getting the results you are looking for? Then the temperature of your oven may be off. Try increasing the roasting temperature by 25 degrees.
Keywords: roast chicken, whole roast chicken, healthy chicken recipes, herbs de provence, crispy skinned chicken, dijon mustard chicken
ABOUT THE AUTHOR
Whitney Aronoff is a Natural Foods Chef based in Laguna Beach, California. She graduated from Southern Methodist University with a degree in Communications, and went on to culinary school at The Natural Gourmet Institute in New York. She works as a personal chef and teaches cooking classes, with a focus on healthy, whole foods cooking. You can follow her food and travel adventures on Instagram at @WhitneyAronoff or on her website www.WhitneyAronoff.com.