Herbs de Provence Chicken

Herbs de Provence Chicken

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 1 whole chicken
• 1 tsp (5 ml) dried savory
• 1 tsp (5 ml) dried marjoram
• 1/4 tsp (1 ml) dried rosemary
• 1 tsp (5 ml) dried thyme
• 1 tsp (5 ml) dried oregano
• 1 tsp (5 ml) dried lavender
• 1/2 tsp (2.5 ml) granulated garlic
• Zest and juice of 1 lemon
• 1/2 cup (237 ml) canola oil
• Kosher salt

Method:

Preheat the oven to 400 F (204 C).

Remove the chicken spine, breastbone, and thigh bone.

In a bowl, mix all other ingredients. Add marinade seasoning to chicken and rub all over. Lay chicken flat with the wing tips tucked under the breasts. Place on the roasting rack skin side up and season with salt.

Roast until golden and crispy and the thickest parts of the breast and thigh reach 165 F (74 C). Let rest for 10 minutes before carving and serving.