Roast Provencal Chicken
2 Garlic cloves, finely chopped
¼ C. Herbes de Provence
¼ C. Olive oil
1 tbs. Kosher salt
½ tsp. freshly ground black pepper
1 3 ½-4 lb chicken
Lemon wedges (for serving)
Preheat oven to 475 degrees. Mix garlic, herbes de Provence, oil, salt and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350 degrees and roast until an instant-read thermometer inserted into thigh registers 165 degrees, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.