15 mins / 45 mins

1 whole roasting chicken (4 or 5 pounds)
2 tb of extra virgin olive oil
1 tb of minced garlic
1 tb of fresh thyme or 1 tsp of dry thyme
1/2 tsp of fresh rosemary or 1/4 tsp of dry rosemary
1 tsp of fresh oregano or 1/2 tsp of dry oregano
1 tb of black pepper
Zest and juice from one lemon
1 tsp of salt

serve 6)

Preheat oven to 350 degrees F (175 degrees C)

Rinse the chicken

Zest the lemon in a bowl, and the lemon's juice remaining. Add the provencal herbs (thyme, rosemary, oregano) and the garlic, cut in tiny pieces, pepper and salt. Add the olive oil. Mix well

Put the chicken in a large plate or bowl. Pour the mix of olive oil, provencal herbs and zest over the chicken

Place the chicken in the roaster of the oven and heat during 45 to 50 minutes

Wine suggestion: red wine such as Volnay, Pomerol or Provence

 

 15 minutes / none

 

1 egg yolk

6 cloves garlic, mashed

1 cup olive oil

2 tb lemon juice

water

salt

Put garlic cloves in a bowl. During several minutes, mash to get a very smooth mixture. Do not use an electric blender

 

Add the egg yolk and 2 pinches of salt. Mash until the mixture is thick.

 

Drop the olive oil very slowly and blend. Pound the mixture, while adding water and lemon juice. The sauce must remain quite heavy. Add salt if needed. Stir before serving. 

 

                     

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