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Roast Chicken with Herbs de Provence and Lemon and Pictorial Viognier
This classic dish uses the aromatic herbs common to the region to create a flavorful, rich meal that can stand up to the body of a Viognier.
Ingredients:
- 1 whole chicken (around 4 lbs/1.8 kg)
- 2 tbsp olive oil
- 2 tsp Herbes de Provence
- 1 lemon, quartered
- 8 cloves garlic, peeled
- Salt and pepper to taste
- Optional: 1/4 cup dry Viognier wine or chicken stock for the pan sauce
Instructions:
Preheat oven to 400°F (200°C). Pat the chicken dry and season generously inside and out with salt and pepper.
In an oven-proof skillet, heat the olive oil and brown the chicken on all sides. Sprinkle the chicken with the Herbs de Provence. Arrange the lemon, garlic cloves, and any optional shallots or cherry tomatoes around the chicken in the pan. If you fancy sharing your Viognier, add some into the pan with stock.
Roast for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear. Baste occasionally with the pan juices.Let the chicken rest for 10 minutes before carving and serving with the garlic cloves and pan sauce.