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Perfect Provençal Poulet Rôti Recipe Easy Lavender Tarragon Roast Chicken

Provençal poulet rôti - featured image
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A fragrant and tender roast chicken infused with floral lavender, bright tarragon, and roasted lemon, bringing a touch of rustic French elegance to your table.

Ingredients

  • Whole chicken (about 4–5 lbs / 1.8–2.3 kg)
  • Fresh lavender buds (1 tsp)
  • Fresh tarragon (2 tbsp, chopped)
  • Garlic cloves (4, smashed)
  • Lemon (1, halved)
  • Olive oil (3 tbsp)
  • Sea salt (1½ tsp)
  • Freshly ground black pepper (1 tsp)
  • Fresh rosemary sprigs (2 sprigs, optional)
  • White wine (¼ cup / 60 ml, optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Remove any giblets from the cavity and pat the bird dry with paper towels.
  3. Sprinkle a pinch of salt and pepper inside the cavity, then stuff with the halved lemon and two smashed garlic cloves. Tuck in the rosemary sprigs if using.
  4. In a small bowl, combine olive oil, chopped tarragon, lavender buds, remaining garlic cloves, salt, and pepper. Stir until fragrant.
  5. Rub the herb mixture all over the chicken, including under the skin on breasts and thighs.
  6. Tie the legs together with kitchen twine and tuck the wings under to truss the chicken.
  7. Place the chicken breast-side up in your roasting pan. Pour white wine into the pan if using.
  8. Roast for 15 minutes at 425°F (220°C) to crisp the skin.
  9. Lower the oven temperature to 350°F (175°C) and continue roasting for 45–50 minutes, basting every 15 minutes with pan juices.
  10. Check doneness by inserting a meat thermometer into the thickest part of the thigh; it should read 165°F (74°C). If no thermometer, pierce the thigh and ensure juices run clear.
  11. Tent loosely with foil and let rest for 10–15 minutes before carving.

Notes

Patting the chicken dry is key for crispy skin. Truss the chicken tightly to ensure even cooking. Baste every 15 minutes for moistness and flavor. Use a meat thermometer for best results. If the chicken browns too fast, loosely cover with foil after 20 minutes. Rest the chicken before carving to keep it juicy.

Nutrition

Keywords: roast chicken, Provençal poulet rôti, lavender chicken, tarragon roast chicken, French roast chicken, easy roast chicken, herb roast chicken

Find it online: https://cheerycrisp.com/perfect-proven-c-al-poulet-r-o-ti-recipe-easy-lavender-tarragon-roast-chicken/