Prep 15 mins
Cook 50 mins
This is simple and great. Herbes de Provence really makes a difference here, and the aroma while it is cooking is wonderful. This needs to marinate overnight, so be sure to start a day ahead. This is from the RSVP section of Bon Appetit from the Twin Palms, Pasadena, CA. Time does not include marinating time.
- 1⁄3 cup vegetable oil
- 3 tablespoons herbes de provence
- 2 tablespoons garlic, finely chopped
- 4 lbs chicken, halved
- 16 garlic cloves, peeled
- 1⁄4 cup olive oil
- Mix vegetable oil, herbes de Provence and garlic in small bowl. Season with salt and pepper. Place chicken cut side down in 13x9x2 inch baking pan. Slide fingertips under chicken skin to loosen. Spread some of garlic mixture under skin over breast and leg of each chicken half. Rub remainder of mixture over outside of chicken. Cover with plastic and refrigerate overnight.
- Position rack in center of oven and preheat to 350ºF. Toss whole garlic cloves with olive oil. Place around chicken. Roast until chicken is almost cooked through, about 45 minutes. Remove chicken from pan; reserve pan juices and garlic.
- Meanwhile, preheat broiler or prepare barbecue (medium-high heat). Broil or grill chicken until cooked through, turning frequently, about 7 minutes. Transfer chicken to platter.
- Skim any fat from reserved pan juices. Arrange garlic around chicken. Pour pan juices over and serve.
Followed directions, but baked it for 1 hour and it still wasn't done. I would recommend maybe baking it at 375Â° for 45 min. to 1 hour? I guess it depends on the size of your halves. We never have luck cooking "whole" birds in the oven. They take longer than the recipe states. I dipped my "skinned" pieces in the juices. Very good flavor.