ROAST CHICKEN PROVENCAL

By ldelmas

Ingredients

• 1 (5-7 lb.)whole Roasting Chicken,with skin on
• 1 1/2 TBLSP. Olive Oil, divided
• 1 TBLSP.chopped fresh basil
• 1 TBLSP.chopped fresh thyme
• 1 TBLSP.fresh savory leaves
• 1 tsp. lemon zest
• 1/2 tsp. salt
• 1/2 tsp. pepper
• Butcher String
• Serves 4

Preparation

Step 1

Heat oven to 375.

In a small mixing bowl, combine 2 teaspoons of olive oil with basil, thyme, savory, lemon zest, salt and pepper.

Loosen the skin of the chicken by lifting and running your fingers under the skin. Using your hands, spread the herb mixture under the skin of the chicken directly onto the flesh of the chicken. When you have used all of the herb mixture, rub the remaining 2 tablespoons olive oil on the outside of the skin. Tie legs together with butcher string and place in roasting pan.

Roast in the preheated oven for approximately 1½ to 2 hours or until juices run clear when thigh is pierced.