Because of the intense Mediterranean sun, France's Provence region is known for it's herb fields and olive groves and this recipe showcases both. And when the lavender is in bloom, the memory of it's intoxicating smell and vivid flowers stay with you forever. If you can get you hands on a little fresh or dried lavender you could add that to your herb mix as well! Served with a nicely chilled bottle of the Kermit Lynch Vaucluse Blanc, bon appetite!
Serves 2 - 3
1 whole roasting chicken
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon freshly ground course black pepper
zest and juice from one fresh lemon
1 tablespoon fresh thyme or 1 teaspoon dry thyme
1/2 teaspoon fresh rosemary or 1/4 teaspoon dry rosemary
1 teaspoon fresh oregano or 1/2 teaspoon dry oregano
1 teaspoon fresh lavender of 1/2 teaspon dry lavender*
1 teaspoon kosher salt or sea salt
Preheat oven to 350 degrees.
Rinse chicken and set aside.
Prepare the marinade. Zest the lemon, mince the zest placing it in a medium size stainless steel bowl. Once the lemon has been zested, juice the lemon, putting the juice in the bowl with the zest. Prepare all of the herbs, mince all and add them to the bowl with all remaining ingredients. Mix all ingredients well and reserve.
Place the chicken in a large stainless steal bowl. Slightly pull the skin from the breast section and place a bit of the Provençal marinade between the breast meat and the skin.
Pour the remaining marinade over the entire chicken making sure that the entire chicken is coated well.
Place a chicken roaster in a roasting pan, place the chicken upright on the roaster and place in the preheated oven for 50 minutes or until the chicken has reached 165 degrees.