This Herb Blend Gives Your Roast Chicken Instant French Flair

In French cuisine, herbs are never an afterthought. Pay attention, and you will find them in almost every dish, subtly whispering aromas that elevate the entire taste profile. Oftentimes, the fragrant flair you taste comes from herbes de Provence — a blend of dried herbs hailing from the Provençal region in the southeast of France. Roast chicken, in particular, is one of the best landing spots for this ingredient. If you've always wanted to bring the je ne sais quoi quality that most French dishes carry onto your homemade roasted chicken, there's no better choice than herbes de Provence.

Herbes de Provence start with the dried herbs that you probably already know well enough. Thyme, rosemary, oregano, basil, tarragon, summer savory, and marjoram are some of the most prominent choices, but you can always mix and match other varieties to fit your own preference. Laden with an earthy, peppery zing and a whole spectrum of aromatic tones, this herb blend is a French summer encapsulated in tiny sprinkles. As it weaves into the chicken meat, you will find this complexity shimmering in between savory bites, somehow both rustic and refined at the same time. That smoky roasted warmth becomes even more enticing when it's laced with herby layers, so that your chicken dish is not only rich in flavor, but it's also intricate in depth.

In roast chicken, the simplest approach is to sprinkle herbes de Provence over the oiled meat, along with salt, black pepper, and any other seasonings. If preferred, you can also marinate the chicken in orange juice beforehand for a citrus vibrancy to match the herbs' bright aroma. Lemon zest, one of the best ways to add more flavors to roasted chicken, is another spectacular companion should you want a lighter touch.  

For an approach that further embraces French cuisine, chicken Provençal is worth a try. Dredge the chicken in flour first, then season it with 1 or 2 tablespoons of herbes de Provence as you're pan-searing it. Next, add a splash of dry white wine and surround the chicken with a few veggies before oven-roasting everything for an hour with occasional juice-basting. Embedded in a crisp sweetness and a gorgeous herby fragrancy, this is the dish to make when you want a restaurant-worthy main course for dinner.

Other than directly sprinkling the herbes de Provence into the meat, you can also make a compound butter with it, à la the French classic poulet rôti. Butter is the secret to Julia Child's crispy roast chicken, and this one is no different. Rub the butter both underneath the skin and all over the exterior. Roasted for about an hour, it should come out of the oven glossy and crispy on the outside, yet perfectly juicy, tender, and flavor-laden on the inside. Alternatively, a herbes de Provence olive oil used in place of regular cooking oil is another phenomenal way to roast your chicken.