Ingredients:

  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons herbes de Provence
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 cloves garlic, minced
  • 1 whole chicken (about 4-5 lb / 1.8-2.3 kg), cleaned and patted dry
  • Fresh herbs (such as thyme or rosemary)
  • Lemon wedges

Instructions:

  1. Combine olive oil, balsamic vinegar, herbes de Provence, salt, pepper, and garlic in a mixing bowl.
  2. Rub the marinade all over the chicken, ensuring under the skin for maximum flavor. Cover and refrigerate for at least 30 minutes or overnight.
  3. Preheat your oven to 425°F (220°C).
  4. Place the marinated chicken in the roasting pan, breast-side up. Roast for about 1 hour, basting every 20 minutes, until internal temperature reaches 165°F (74°C).
  5. Remove from oven, tent with foil, and let rest for 10-15 minutes before carving.
  6. Carve and serve the chicken, garnished with fresh herbs and lemon wedges.