INGREDIENTS
2 mashed garlic cloves
1.5 tablespoons Sel de Mer Balade en Provence
1/4 cup extra virgin olive oil
1/2 teaspoon ground black pepper
1 4.5-5 pound chicken
1/2 Lemon cut into slices, 2 springs each of fresh rosemary and thyme (for cavity and serving)
PREPARATION
Preheat oven to 375° F.
Mix garlic, Sel de Mer Balade en Provence, oil or butter, and pepper in a small bowl.
Dry chicken of any juices and rub mixture all over inside, outside of chicken and under the skin. Place lemon slices and herbs in chicken cavity then place chicken in Dutch oven pan.
Roast for 1.5 - 2 hours (use an instant-read thermometer inserted into thigh, when ready it should register 165°).
Let rest 10 minutes before carving. Serve with lemon wedges and leftover fresh herbs.
SERVE
With roasted fingerling potatoes and steamed green beans.
Sahtain 👌🏼