Roasted Half Chicken Recipe
Slow-roasted with house-made herbes de Provence butter. Served with choice of two sides.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Herbes de Provence Butter
In a bowl, mix together the softened unsalted butter, dried thyme, dried rosemary, dried oregano, minced garlic, lemon juice, lemon zest, salt, and black pepper until well combined.
- 2
Prepare Chicken
Preheat the oven to 375°F (190°C). Pat the chicken halves dry with paper towels. Gently loosen the skin from the chicken halves and rub the herbes de Provence butter under the skin and over the top of the chicken.
- 3
Roast Chicken
Place the chicken halves on a roasting rack in a baking dish. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- 4
Rest and Serve
Remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with your choice of two sides.
