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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

 

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