Olive oil 2 tbsp
Herbs de Provence
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!