French Roasted Chicken with Herbes de Provence and Gravy Pan Sauce

Herbes de Provence really are France in a blend. Southern France that is, but the combination is used countrywide. Truly versatile and one that gives such flavor!

Ingredients

2 cloves garlic, minced

1 heaping tbsp. MarnaMaria Herbes de Provence

6 tbsp. butter; room temperature

2 tsp. olive oil

1 tsp. coarse salt

1/2 tsp. ground black pepper

1 roasting chicken

2 tbsp flour

Directions

Rinse the chicken inside and out and thoroughly dry with paper towels. (If possible let chicken dry in the refrigerator for up to 48 hours. The drier the skin, the crispier the chicken will be.)
In a small bowl, combine the first six ingredients.
Heat oven to 350ºF.
Spread the seasoning mixture all over the chicken, inside and out.
Place in a roasting pan, breast side down, and roast for 1 hour.
Raise oven temperature to 425ºF.
Flip the chicken over, breast side up, and roast for 40 more minutes.
The chicken is done when the internal temperature (near the thigh but not touching the bone) reaches 165ºF and the juices run clear.
Let rest covered for 10 minutes.
Meanwhile, pour all reserved juices into a small sauce pan over medium heat.
Whisk in flour and let cook, whisking often, for 5 minutes.
Seasoning with salt and pepper as needed.
Serve pan sauce with chicken.

Serves 6

Wine Pairings

It’s always a safe bet to pair white meat with a white wine. Add in lots of herbs and you are calling for a Sauvignon Blanc or similar. The Sauvignon Blanc grape has a crisp, fresh and acidic taste with gentle mineral tones.

What French wines are made with Sauvignon Blanc? Generally, wines from the Bordeaux and the Loire Valley regions are made with this grape varietal.

Looking for a red alternative?

French Burgundies are your best choice. Pinot Noir from this Old World region gives you a bit more body and color in your glass. French Pinot Noir differs from those of California as they have more pronounced earthy tones that pair well with Herbes de Provence. Another great option is a Grenache based Côtes-du-Rhone. This Southern red French wine is very smooth with mild tannins and flavors that won’t overpower delicate meat.