Provençal Herb And Lemon Roasted Chicken

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons finely chopped fresh thyme, plus
• 6 sprigs fresh thyme
• 1 tablespoon finely chopped fresh rosemary, plus
• 1 small fresh rosemary sprig
• 1 teaspoon lavender, plus
• 1 sprig fresh lavender
• 1/4 cup extra virgin olive oil
• salt & freshly ground black pepper
• 1 (3 1/2-4 lb) roasting chickens, wing tips removed
• 1 lemon, juice of, squeezed into a bowl, halves reserved
• 6 unpeeled garlic cloves, lightly smashed
• 1 cup water

Recipe

• 1 preheat the oven to 450°. in a small bowl, combine the chopped thyme, rosemary and lavender leaves with 2 tablespoons of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.
• 2 carefully loosen the skin over the chicken breast and legs; don't tear the skin. gently work the herb paste under the skin, spreading it all over the breast and legs.
• 3 season the cavity with salt and pepper and stuff with the reserved lemon halves, garlic cloves and herb sprigs.
• 4 set the chicken in a medium flameproof roasting pan and rub the skin with the remaining 2 tablespoons of olive oil.
• 5 drizzle with half of the lemon juice and season generously with salt and pepper.
• 6 roast the chicken for 20 minutes. drizzle with the remaining lemon juice, then reduce the oven temperature to 350° and roast for about 40 minutes longer, or until the juices run clear when a thigh is pierced; baste once or twice during cooking.
• 7 cover the bird loosely with foil if it browns too quickly. transfer the chicken to a cutting board and let rest for 15 minutes before carving.
• 8 spoon off the fat from the roasting pan and set the pan on 2 burners over moderately high heat.
• 9 add the water and bring to a boil, scraping up any browned bits from the bottom of the pan. boil the sauce until reduced to 3/4 cup, then strain and serve with the chicken.