This Herbs de Provence Orange Roasted Chicken recipe is as delicious as it is pretty. The combination of the herbs with the tangy citrus, seeping into the succulent chicken, is out of this world. It doesn’t get much better than braising and roasting in the fall and winter. Yes, even here in Los Angeles! The cooking is just as comforting as the meal.
It sounds lovely to me to spend a weekend day at home cooking.
The house will be filled with the aromatic herbs de provence and essence of orange. This sounds like a dreamy day to me.
What are the herbs in Herbs de Provence?
- Herbs de Provence is a mixture of dried herbs that are typical from the Provence region of France.
- Herbs de Provence is made up of some, all, or various combinations of the following herbs: basil, lavender, marjoram, oregano, rosemary, sage, savory, tarragon and thyme.
Have you noticed this beautiful Mexican Sage growing everywhere right now? Well, you might notice it now that I’ve pointed it out.
Here in Southern California, Mexican Sage is in full bloom. These purple flowers are vibrant, warm, and as soft as velvet.
Herbs de Provence Orange Roasted Chicken is definitely a comfort food that’s perfect for casual entertaining.
What to serve with Herbs de Provence Orange Roasted Chicken
Here are a few ideas . . .
- Asparagus Parmesan Salad
- Roasted Vegetable Citrus Salad with Quinoa Crisps
- Garlic-Herb Smashed Potatoes
- Rustic Garlic Confit Mashed Potatoes
Up to 2 days and at least 4 hours ahead: Make the marinade and the butter mixture.
Up to 1 day and at least 4 hours ahead: marinate the chicken.
1 hour ahead: Roast the chicken.
This Herbs de Provence Orange Roasted Chicken recipe is as delicious as it is pretty. The combination of the herbs with the tangy citrus, seeping into the succulent chicken, is out of this world.
- zest of 5 Navel oranges, divided
- 1 cup fresh orange juice (from about 5 Navel oranges)
- 1 tablespoon garlic, minced
- 2 tablespoons finely chopped herb mixture: rosemary, sage, thyme, lavender, oregano, plus extra sprigs for garnish
- 1/4 cup olive oil
- 1 (3-pound) whole cut up chicken, bone-in, skin-on
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon paprika
- 1 Navel orange, sliced for garnish
- salt and freshly ground black pepper
In a medium-sized mixing bowl, combine half of the orange zest with the orange juice, garlic, herbs, and olive oil. (Set aside the remaining zest for later.) Stir to combine and pour into a very large zip-lock bag. Add the chicken pieces and move them around to ensure they're all coated with the marinade. Seal the bag, removing as much air as possible from it. Place this bag into a bowl (in case it leaks) and then into the refrigerator to marinate for at least 3 hours and up to overnight.
When you are ready to roast, preheat the oven to 375 degrees F and remove the chicken from the refrigerator.
In a tiny bowl, combine the softened butter with the paprika and the remaining orange zest. Season to taste with salt and pepper.
Remove the chicken pieces from the bag (keep the marinade in the bag!) and place them in a baking dish that's approximately 9 X 13 X 2-inches. Season both sides of the chicken with salt and pepper and then use your hands to rub the butter mixture under the skin of each piece and on top. Now pour the marinade over all of the chicken and put it in the preheated oven.
Roast the chicken just until it's cooked through, about 30 to 45 minutes. Use a spoon to baste the chicken. Cut into a piece if you're not sure if it's done -- the meat should be tender, juicy and the skin should be browned and crispy.
Let the chicken sit for at least 10 minutes before serving. Garnish with slices of orange and reserved fresh herbs.
If the chicken is cooked through, but the skin hasn't browned, place the dish under the broiler for about 1 minute. Conversely, if you notice the skin becoming too dark well before the chicken is cooked, cover it loosely with foil.
You can use any oranges you'd like -- I prefer Navel because they're consistently super juicy and seedless!