Yield: 6 servings
INGREDIENTS:
2 garlic cloves, finely chopped
1/4 cup herbes de Provence
1/4 cup olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2-4-pound roasting chicken
Lemon wedges (for serving)
DIRECTIONS:
- Preheat oven to 475°.
- Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl.
- Rub mixture all over inside and outside of chicken.
- Place on a wire rack set inside a roasting pan.
- Roast chicken until skin begins to brown, 25-30 minutes.
- Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer.
- Let rest 10 minutes before carving.
- Serve with lemon wedges.
DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.