Poulet Rôti à la Provençale

Ingredients

• •1 whole free-range chicken (about 1.8 kg)
• •1 lemon, halved
• •4 cloves of garlic
• •4 sprigs of thyme
• •2 sprigs of rosemary
• •Handful of black olives
• •200g cherry tomatoes
• •1 tbsp herbes de Provence
• •Good olive oil
• •Fleur de sel and black pepper

🐸 Marcel says:

Buy the best chicken you can afford. A properly raised poulet fermier from the market will make this dish extraordinary. A supermarket bird will make it ordinary.

Instructions

1. 1

   Preheat oven to 200°C.

2. 2

   Rub the chicken inside and out with olive oil, salt, and herbes de Provence.

3. 3

   Stuff the cavity with lemon halves, 2 garlic cloves, and a sprig each of thyme and rosemary.

4. 4

   Place in a roasting dish. Scatter the tomatoes, olives, remaining garlic, and herbs around the chicken.

5. 5

   Roast for 1 hour and 20 minutes, basting every 30 minutes with the pan juices.

6. 6

   Rest for 15 minutes before carving. Serve with the pan juices poured over.