Another day, another chicken. If I could roast a whole chicken every single Sunday, I would. This Herbs de Provence Roasted Chicken will make your whole house smell divine! There are few things in life I love as much as as roasted chicken.

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

Herbs de Provence is a blend of dried French herbs including thyme, rosemary, oregano, and lavender. It’s my secret ingredient in many recipes so I can’t believe that I’ve never tried Herbs de Provence with my favorite roasted chicken method before. I was salivating while this was in the oven.

Try this recipe for the chicken, make it again and again for the potatoes. Just look at these beauties swimming in chicken juice! You can’t beat these potatoes.

Start this recipe two hours before you want to eat to give it time to rest. This is the perfect Sunday recipe and lovely for entertaining, because it goes in the oven long before your friends arrive, giving you plenty of time to toss together a salad and make fabulous cocktails.

Herbs de Provence Roasted Chicken

1 whole chicken 
2 pounds petite Yukon gold potatoes
2 shallots, peeled and sliced in half
1 small onion, peeled and cut into wedges
1 small lemon, cut in half
Fresh sage, rosemary, and thyme
1/2 garlic head
4 Tbsp butter, softened
1 Tbsp Herbs de Provence
Additional herbs and lemon slices for garnish

1. Preheat oven to 425 degrees Fahrenheit. 
2. Slice potatoes in half. Arrange potatoes, shallots, and onion in the bottom of a 9×13” pan. Gently toss with a bit of olive oil.
3. Fill the cavity of the chicken with lemon halves, half a garlic head, and sage, rosemary, and thyme.
4. Pat chicken dry with paper towel. Generously season the outside of the chicken with salt and pepper.
5. Mix softened butter with Herbs de Provence. Smother herb butter all over chicken. Season generously with more sea salt and black pepper, making sure to also season the potatoes.
6. Tie the legs together with kitchen twine, then use another piece of twine around the body to keep the wings against the chicken. 
7. Roast for 1 1/2 hours or until the breast reaches 165 degrees. Remove from the oven and let rest for 20-30 minutes before carving. Spoon juices on top of chicken pieces. Garnish with lemon wedges and more herbs.