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provencal style roasted chicken recipe

Provencal Style Roasted Chicken Recipe

This Provençal style roasted chicken recipe delivers crispy golden skin and tender, herb-infused meat perfumed with lavender, thyme, rosemary, and garlic – proper southern French flavour without the fuss. It's a stunning centrepiece that's surprisingly simple to master, perfect for impressing guests or elevating your Sunday roast with authentic Mediterranean charm.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 large onion cut into wedges
  • 2 large carrots peeled and sliced
  • 4 oz 125g whole button mushrooms
  • 3 garlic cloves peeled
  • 1 cup dry white wine
  • 1½ cups chicken stock
  • 3½ lb 1.7kg chicken, with any giblets removed
  • 1 × 14 oz 400g can chopped tomatoes
  • 1 tbsp tomato paste
  • Salt and black pepper to taste
  • Chopped parsley for garnish

Method
 

  1. Set your oven temperature to 400°F (200°C). Spread the onion wedges, sliced carrots, whole mushrooms, and garlic cloves across a roasting pan in an even layer, then add the wine and stock.
  2. Position the chicken with the breast facing upward on a small roasting rack, then set it in the center of the pan over the vegetables. Let it roast for 1½ hours until the meat is cooked through and tender.
  3. Once done, lift the chicken out of the pan and place it on a warmed serving platter. Cover to keep it warm while you prepare the sauce.
  4. For the sauce: stir the chopped tomatoes and tomato paste into the roasted vegetables remaining in the pan. Return the pan to the oven and heat for 5 minutes until everything is hot.
  5. Transfer the entire mixture from the pan into a blender or food processor. Blend until you achieve a smooth consistency, then taste and adjust with salt and pepper as needed.
  6. Spoon the finished sauce over the roasted chicken, sprinkle with freshly chopped parsley, and serve immediately.

Notes

Expert Tips for Perfect Provençal Roasted Chicken

After years of perfecting this recipe in professional kitchens and at home, I’ve picked up a few tricks that make all the difference. First up, always work that herb butter underneath the skin rather than just slathering it on top – you want those flavours infusing the meat directly. Remember to bring your chicken to room temperature before roasting; cold meat straight from the fridge cooks unevenly and you’ll end up disappointed. Here’s something crucial: invest in a proper meat thermometer and aim for 75°C in the thickest part of the thigh. And please, let your bird rest for fifteen minutes after roasting. I know it’s tempting to carve straight away, but those redistributed juices are worth the wait. Finally, go easy on the lavender – it’s powerful stuff and you want herby chicken, not soap!