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5 from 1 vote

Easy Roast Chicken Provençal Recipe

This perfect family meal is also Gr8 for company. And it's easy to double, same effort, double the reward!
Prep Time20 mins
Cook Time2 hrs
Resting Time15 mins
Total Time2 hrs 35 mins
Course: Main Course, Poultry
Cuisine: American, French
Keyword: Roast Chicken Provencal, Whole Roasted Chicken
Servings: 4 servings
Author: Anna


  • 1 whole lemon, zest and juice, reserve peels
  • 2 Tablespoons olive oil
  • 2 Tablespoons Herbes de Provence
  • 4 garlic cloves, 2 minced, 2 halved
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 whole large brown onion, aka yellow onion, cut in quarters
  • 1 large fennel bulb, stems removed and cut in eighths, if you can't find this, sub celery or leave it out.
  • 1 whole roasting chicken, about 4 ½ to 5 pounds


  • Heat your oven to 450°F. Ensure that your oven rack is low enough to accommodate the height of the chicken in the pan without touching the top of the oven.
  • In a small bowl mix together the lemon zest, 1 Tablespoon of the lemon juice and oil.
  • Add the Herbes de Provence, minced garlic, salt, and pepper and mix well to form a paste. Add more lemon juice as needed to get a nice paste.
  • Remove any giblets and the neck from the chicken. Pat the chicken dry with a paper towel. Set the chicken on a rack in a roasting pan (for only one chicken a 9"x13" pan may be adequate.) Tuck the wings under.
  • Rub the herb mixture all over the chicken. And rub any remaining inside the cavity.
  • Put 2 onion quarters inside the chicken along with the lemon carcasses and the 4 garlic clove halves. Lay the fennel pieces and the remaining 2 onion quarters around the chicken in the roasting pan.
  • Tie the legs together with kitchen string. If you don't have any string, don't worry, they can just hang out; just be aware, they will spread out while cooking.
  • Place the chicken into the heated oven and roast for 20 minutes. 
  • Then lower the heat to 350°F and roast for an additional 1 hour to 1 hour and 20 minutes. Your guideline is about 20 minutes per pound. You can tell if it's done when an instant read thermometer inserted in the thickest part of the thigh reaches 165°F. Be sure not to let the thermometer touch any bone or gristle.
  • Remove from oven and let the bird sit for 15 minutes before carving.
  • Enjoy!
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