Provencal Herb-Roasted Chicken with Garlic and Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy roasted chicken infused with garlic, lemon, and fragrant Provencal herbs, perfect for a comforting family dinner. This French recipe, ready in about 100 minutes, pairs whole chicken (about 4 lbs), garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 85 min Serves 6 French cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, combine 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, 1 tbsp lemon zest (from 1 lemon), 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to form a herb paste.
  2. Step 2: Pat dry the whole 4 lb chicken and rub the herb paste all over the skin and inside the cavity. Place 4 lemon quarters inside the cavity.
  3. Step 3: Place the chicken breast side up on a roasting rack in a shallow pan. Roast in the preheated oven for 15 minutes.
  4. Step 4: Reduce heat to 375°F and continue roasting for 1 hour 10 minutes, or until the internal temperature reaches 165°F and juices run clear.
  5. Step 5: If using, pour 1/4 cup white wine into the pan during the last 20 minutes to baste and add moisture.
  6. Step 6: Remove chicken from oven and rest for 15 minutes before carving. Spoon pan juices over the chicken slices when serving.

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