Roast Chicken Provencal

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  • 3 garlic cloves, finely chopped
  • 1/3 cup herbes de Provence
  • 1/3 cup olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (about 4 pounds) whole chicken
  • 1 lemon, cut into wedges


Heat oven to 475˚F.
Mix olive oil, garlic, herbs, salt and pepper in a small bowl. Rub the mixture inside, outside and under the skin of the chicken.
Place on a roasting rack and set inside a roasting pan. Roast for 25 minutes until the skin begins to brown. Reduce heat to 350˚F and continue to roast for 30 minutes or until a thermometer inserted into the inner thigh reads 165 ˚F.
Let chicken rest 10 minutes before carving.
Serve with lemon wedges.

Recipe from Town & Country Market Lakemont - Culinary Resource Center
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