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chicken ingredients.png
4-5 lbs
Olive oil 2 tbsp
Fresh thyme
1 tbsp
Dijon mustard 
2 tbsp
2 tsp
Herbs de Provence
2 tbsp

Preheat the oven to 450 degrees F.


Pat dry 1 full roasting chicken with paper towel. Remove the backbone with kitchen shears and spread flat. (your butcher can easily spatchcock your chicken if you prefer to skip this step).


Mix 1 tbsp of olive oil, 1 tbsp of fresh thymes, 2 tsp of pressed garlic and rub the mixture under the chicken's skin.


Spread 2 tbsp of Dijon mustard on the chicken skin.

Sprinkle 2 tbsp of dry herbs de Provence add drizzle 1 tbs of olive oil.

Add salt and pepper.


Roast the chicken in a roasting pan for 30 min.  Then add 1 cup of water in the roasting pan and lower the temperature of the oven to 400 degrees.


Cook for another 15 min for a 4 lbs. chicken or 20 min for 5 lbs. until juices run clear when you cut between a leg and thigh.


Carve and serve!

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