- 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.