I love the flavor that herbes de Provence brings to chicken. Add some lemon juice and lemon salt (made with the zest) and you’ve got a delicious Sunday night dinner.
Lemon Herbes de Provence Roast Chicken
1 5lb whole chicken, backbone removed
1 quart strong tea
1 cup sugar
½ cup salt
1 tablespoon herbes de Provence
2 tablespoons olive oil
Juice and zest of one lemon (about 2 tablespoons of juice)
1 tablespoon kosher salt
2 teaspoons herbes de provence
Bring two cups of water to a boil with the sugar, salt and herbes de Provence. Remove from heat and stir in 2 cups of ice cubes to bring the temperature down. Mix with the quart of strong tea. Pour over chicken and brine for 2 to 4 hours.
Combine olive oil, lemon juice and herbes de Provence and coat entire chicken.Take lemon zest and mix it with the kosher salt. Set chicken breast side up in roasting pan and sprinkle with the lemon salt.
I covered the bottom of the pan with small Yukon gold potatoes (and some larger ones cut in half) and rested the chicken on them so they kept the chicken off the bottom and cooked with the chicken.
Bake at 400 degrees F for 15 minutes per pound. With the chicken open like this, it takes about an hour but may take 75 to 90 minutes. At an hour, check the internal temperature (thighs should be at 165 degrees F) and tent with foil if the skin is getting too dark. Don’t seal tightly or the skin won’t stay crispy. Continue cooking until done.
Let rest 10 minutes before slicing. Stir potatoes around in drippings and serve with the chicken.