In honour of Bastille Day.
Serves 4-6
1 roasting chicken 2kg/4 pounds
1 tablespoon/15ml olive oil
1/2 head of garlic, mashed into a paste
1 tablespoon/15ml/15g Herbes de Provence
1/2 tablespoon/7ml sea salt
1 teaspoon/5ml fresh ground pepper
1 lemon cut into wedges
3 baking potatoes cut into large pieces
Preheat oven to 475F/ 246C/Gas 9.
Pat chicken dry. Rub with olive oil.
Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over the inside and outside of the chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken.
Roast chicken until the skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
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