Roast Chicken with French Herbs

Slather a chicken in a paste made with tarragon, herbes de Provence, and olive oil and roast it until fragrant and golden. Herbes de Provence is a mixture of dried herbs from the Provence region of France. It can be found where spices are sold in most grocery stores or online.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 1 chicken (4 lbs.), giblets removed, excess fat trimmed
  • 3 Tbsp. olive oil
  • 1⁄2 cup loosely packed tarragon, divided
  • 2 1⁄2 tsp. salt
  • 2 tsp. ground black pepper
  • 1 Tbsp. herbes de Provence


  • Preheat oven to 350°F. Grease the rack of a roasting pan (or a rimmed baking sheet) with non-stick cooking spray
  • Chop 1⁄4 cup of tarragon and put it in a small bowl. Stir in the herbes de Provence and olive oil and mix it until it forms a loose paste.
  • Pat chicken dry with paper towels and season all over with salt and pepper. Rub the breast area with herb paste. Stuff the remaining 1⁄4 cup of tarragon in the cavity of the chicken. Place the chicken, breast-side up, in prepared roasting pan.
  • Place chicken in the rack of a roasting pan set in the pan, breast-side-up, and roast for 45 minutes. Check the temperature in the thickest part of thigh. It’s done if it reaches 165˚F. If not, continue to cook, checking every 15 minutes until chicken is deeply golden brown and reaches 165˚F.
  • Tent with aluminum foil and let sit for 15 minutes before carving.