Tania Teschke is a writer, photographer, and world traveler who specializes in food and wine and currently lives with her family in Bordeaux, France. Since 2013, she has studied French cooking, butchery with an award-winning French butcher, and she earned a diploma in wine tasting from the University of Bordeaux. Having faced numerous health issues over more than two decades, Tania is passionate about healing herself, feeding her family nutritious meals and sharing what she has learned with others. She is currently working on a cookbook of ancestral French recipes; her blog and photography can be found at: www.BordeauxKitchen.com and www.TaniaTeschke.com.
Bordeaux Kitchen Herbes de Provence Whole Roast Chicken Recipe
Prep Time: 5 Minutes
Cook Time 1 Hour 10 Minutes
This recipe is so easy; it just requires a few ingredients and a bit of time. And after you have finished eating the meat from the carcass, you can use the carcass to make chicken stock (bone broth!)
- 1 whole chicken (feathers and internal organs removed)
- 1 carrot, chopped into several round pieces
- 1 onion, halved and quartered
- 5 cloves of garlic, smashed (Use flat surface of a butcher knife to smash each clove in its skin, no need to remove the skin, the flavor will infuse into the dish!)
- 2 pinches of large grain sea salt
- 5 Tbsp. olive oil
- 1 Tbsp. Herbes de Provence
- Extra sea salt and pepper to taste
- Preheat oven to 365F (185C).
- Place chicken in a deep dish pan.
- Place carrot, onion, and optional garlic and potatoes into pan around the chicken.
- Cover everything with generous amounts of olive oil (or butter, ghee or coconut oil) and sprinkle on sea salt, (pepper as desired) and Herbes de Provence on vegetables and chicken.
- Place in oven and allow to cook for one hour and 10 minutes. While the chicken cooks, you can prepare a variety of vegetable side dishes!
You can substitute the olive oil with butter, ghee, coconut oil. You can also add small potatoes or a sweet potato, chopped, to the pan, or else roast a whole sweet potato, squash or chopped zucchini in another small dish placed in the oven at the same time as the chicken.
This recipe came about after our move to Bordeaux three years ago, out of my own need for an easy, tasty recipe that I could make without really needing to do any thinking or preparation. Herbes de Provence is a mix of dried herbs, usually including thyme, rosemary, savory and oregano. It is a magic combination that can be used in many meat and vegetable dishes and can really save the day!