Name: Herbes de Provence Roasted Chicken (or Turkey)
Prep time: 15 min
Total time: 15 min
Yield: 6-12
Cuisine: American
Ingredients: 5-6 pound whole chicken (or a 10-12 pound whole turkey); 2 Tbsp Herbes de Provence Infused Olive Oil; 1 clove Garlic (minced), or 1 tbsp Garlic Olive Oil; 1/2 tsp Sea Salt; 1 tsp Freshly ground pepper; 1 small or medium Onion (peeled and chopped in 4 quarters)

Herbes de Provence Roasted Chicken (or Turkey)

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Michelle Rudell

Servings

6-12

Prep Time

15 minutes

Cook Time

1-4 hour

Calories

350

This Herbes de Provence Roasted Chicken or Turkey is an easy and flavourful dish, perfect for holiday gatherings. Using NOOC Herbes de Provence Olive Oil infuses the meat with fragrant herbs, making it tender and delicious. For an extra garlic boost, you can use our Garlic Infused Olive Oil. Impress your guests with this juicy, herb-seasoned bird!

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Ingredients

* Double the below ingredient amounts for Turkey

5-6 pound whole chicken (or a 10-12 pound whole turkey)
2 Tbsp Herbes de Provence Infused Olive Oil
1 clove Garlic (minced), or 1 tbsp Garlic Olive Oil
1/2 tsp Sea Salt
1 tsp Freshly ground pepper
1 small or medium Onion (peeled and chopped in 4 quarters)

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Directions

Preheat your oven to 400°F (200°C).
Rinse the bird and pat dry. Gently slide your fingers between the meat and skin to lift the skin without tearing it, creating a pocket for seasoning.
In a small bowl, mix Herbes de Provence Olive Oil, garlic (or our Garlic Infused Olive Oil), salt, and pepper. (*Double the above ingredient amounts for Turkey!) Rub this mixture between the skin and the meat.
Stuff the bird: Place the quartered onion inside the cavity of the chicken or turkey. (You can use 2 halved onions for the Turkey if you please.) Then, place the bird breast-side down in a roasting pan.

Roasting:

Chicken: Roast for 30 minutes at 400°F, then reduce the temperature to 350°F (175°C). Continue roasting for approximately 1.5-2 hours, until the juices run clear and the internal temperature reaches 165°F (75°C).
Turkey: Roast for 30 minutes at 400°F, then reduce the temperature to 350°F (175°C). Roast for approximately 3-4 hours, depending on size, until the internal temperature reaches 165°F (75°C). A general rule is to roast for about 13-15 minutes per pound for unstuffed turkey.
Crisping the Skin (Optional): Flip the bird breast-side up during the last 20-30 minutes for crispy skin.

Recipe Note

Turkey Stuffing: Try our Turkey Stuffing recipe here!

Alternative Olive Oil Options: This recipe also works wonderfully with our Garlic , Tuscan Herb, Milanese Gremolata, Harissa (spicy), or Wild Mushroom and Sage Infused Olive Oils.

Recipe Cook Time: 1.5-2 hours for chicken; 3-4 hours for turkey (depending on the size)

Recipe Servings: 6-8 (chicken); 10-12 (turkey)

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