Prep 10 mins
Cook 2 hrs
I got this recipe from my dad 20 years ago, via my brother after a visit to California. My dad is gone now and this recipe makes me think of him and miss him, but it also makes me happy to be able to share it with my family. Slow-roasted, it’s fall-off-the-bone good, and the skin so yummy and crispy! My kids and I fight over it!
- herbes de provence
- 3 tablespoons marjoram
- 3 tablespoons thyme
- 3 tablespoons basil
- 2 tablespoons savory
- 2 tablespoons oregano
- 2 tablespoons rosemary
- 1 tablespoon fennel seed
- 1 tablespoon lavender (optional)
- You can buy pre-mixed Herbes de Provence, but heck I'd use more than a jar of it with this recipe, lol! Not that I use the whole batch above in this recipe, just plenty of it. :-) I often use them when making Beer Can Chicken, it's a useful herb mix to have around.
- Preheat oven to 350°F.
- Chop one large onion, mix with spices blend, and cover bottom of roasting pan. Coat chicken with spices, inside and out, and place in pan. Surround chicken with frozen peas and corn. If carrots are used do not cook those for more than two hours. Roast chicken for three quarters an hour per pound. A four pound chicken takes three hours.
- Uncover chicken one half hour before cooking time is completed. This allows the chicken skin to brown and crisp.
Thanks to Pick a Chef I picked this recipe to try.
I chose to use these herbs in a totally different way. While making my DH his frozen chicken teriyakii
I chose to rub them with this. Cooked the chicken on a lower temp so they would absorb the spices.
The herbs made this dish so much better. Gave the dish something that it was missing.
Looking forward to trying the herbs in other dishes.