YIELD Makes 6 servings
ACTIVE TIME 15 minutes
TOTAL TIME 1 1/4 hours
2 garlic cloves, finely chopped
1/4 cup herbes de Provence
1/4 cup olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2-4-pound chicken
Lemon wedges (for serving)
Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.
Prep Time 10 mins
Cook Time 20 mins
Ready In 30 mIns
1 bunch white asparagus
2 tablespoons olive oil
Pompeian Olive Oil Extra Virgin
1 1/2 teaspoons herbes de Provence
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 400 degrees F (200 degrees C).
Trim 1 1/2 inches off the bottom of each asparagus stalk. Lay flat on a cutting board and peel. Transfer to a casserole dish and brush with olive oil. Sprinkle herbes de Provence, salt, and black pepper over asparagus.
Roast in the preheated oven until lightly browned, about 20 minutes.
If the asparagus are thick, cut them to length, then peel and slice them lengthwise.