Herbs de Provence chicken

Crispy spatchcock chicken with a classic flowery herb mixture from the fields of French Provence.

Herbs de Provence is a classic mix of dried herbs that traditionally contains thyme, basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf and lavender. It has a flowery herb flavor that pairs well with chicken, vegetables, meats, and fish. Because this mixture is dried herbs instead of fresh herbs, you should add them during the cooking process instead of at the end.

This recipe is my favorite and I frequently use it for roasted chicken. I like to let the chicken marinate in the butter overnight, so the meat really gets that floral flavor all the way through. This is comfort food at its best!

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What ingredients do you need for Herbs de Provence chicken?

• Whole Chicken
• Herbs de Provence
• Unsalted Butter
• Maldon Sea Salt
• Black Pepper

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The Recipe

Set your oven to 400 degrees. Then you need to spatchcock your whole chicken. This means to remove the backbone so that the chicken can lay flat. This will speed up the cooking time.

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In a small bowl mix together the herbs de Provence and butter together. If your butter is soft I find the best way to do this is to use a fork to mash it together.

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Gently lift the skin from the breast and using a spoon place a third of the butter under each side. Using your fingers try to push it evenly under the skin until it is all the way to the legs. Take the last third of butter and spread it all over the top off the skin. Then season with Maldon sea salt and black pepper.

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Heat a cast iron skillet on the stove until smoking hot. Place the chicken on the cast iron skillet skin side down to get a nice color on the skin. Then place the cast iron into the oven at 400 degrees. Cook for 20 minutes and lower to 350 and continue to cook for another 20-25 or until cook through. You will know when it is done when you can jiggle the legs and they no longer feel tight in the joints.

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Recipe Tips:

• If you can marinate the bird overnight, this will let the flavor really permeate the meat and give a lovely floral flavor.
• If I am cooking for 4 or more people, I cook 2 chickens at a time. Leftovers make great chicken salad or toppings for a lunch salad.
• Rest time is important. After removing from the oven let sit for 10 minutes, for all the juices to settle before cutting.

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Make Ahead:

• You can mix up the butter mixture a day or two before and spread on chicken the night before to get the full flavor.
• The compound herbs de Provence butter can also be frozen for up to 6 months. I usually make a double batch and roll it in parchment paper to keep some on hand.

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Storing tips:

• For the butter, store in the refrigerator for up to 2 weeks or in the freezer for 6 months, wrapped tightly in parchment and then placed in a ziplock bag.