Roast Chicken with Herbs de Provence

A time ago, we had a family emergency, and as friends often do, meals and such were streaming into my kitchen.  This chicken dish was one of them.  I have tweaked it over time and I have to admit, it is simple and delicious.  I personally feel that there is nothing like the smell of a roasting chicken, and the simplicity of such a delicious meal.  Try this one!

One roasting chicken

1 medium shallot roughly chopped

2 tbsp. olive oil

1/4 cup balsamic vinegar

2 tbsp. honey

1/2 tbsp. chopped garlic

1/3 cup mixed olives

2 tbsp. herbs de provence – or if you cannot find this, use 2-3 springs of fresh rosemary

sea salt and pepper to taste

Place the chicken breast side up in a deep roasting pan or dutch oven*. Fill the chicken cavity with the shallots.  Pour over the olive oil, then the balsamic vinegar and the honey.  Place the garlic around the chicken at the base of the pan and toss the olives around as well. Sprinkle the herbs de provence over the chicken and season with the salt and pepper.  Roast at 350F for about 1/2 hour then turn the chicken over carefully. Continue to cook for another 15-20 minutes.  Turn back to breast side up and continue to roast until golden and the chicken tests for doneness, temperature above 165F or thigh bone wiggles loosely.

*I swear by my dutch oven for even cooking and heat retention.  I consider it one of my kitchen staples and use it for desserts and bread recipes as well.  See my links below for my recommendations.