Ingredients:
1 whole roasting chicken (4 to 5 lbs)
2 tbsp extra virgin olive oil
1 tbsp minced garlic
3 tbsp Herbes de Provence
1 tbsp fresh cracked white pepper
zest and juice from one lemon
1 tsp fleur de sel (“sea salt”)
Procedure:
Preheat oven to 350°F (175°C).
Rinse the chicken thoroughly.
Zest the lemon in a bowl, and add the remaining juice from the lemon.
Add the provençal herbs, the chopped garlic, pepper, salt, and olive oil to the bowl and mix well.
Put the chicken on a large plate or in a large bowl. Pour the mixture of olive oil, provençal herbs, and lemon zest over the chicken.
Place the chicken in the roaster of the oven and heat for 45 to 50 minutes.
Recipe Type: Authentic
Recipe Author: Chef Fabrice
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef
2 tbsp extra virgin olive oil
1 tbsp minced garlic
3 tbsp Herbes de Provence
1 tbsp fresh cracked white pepper
zest and juice from one lemon
1 tsp fleur de sel (“sea salt”)
Procedure:
Preheat oven to 350°F (175°C).
Rinse the chicken thoroughly.
Zest the lemon in a bowl, and add the remaining juice from the lemon.
Add the provençal herbs, the chopped garlic, pepper, salt, and olive oil to the bowl and mix well.
Put the chicken on a large plate or in a large bowl. Pour the mixture of olive oil, provençal herbs, and lemon zest over the chicken.
Place the chicken in the roaster of the oven and heat for 45 to 50 minutes.
Recipe Author: Chef Fabrice
Restaurant: Left Bank at 507 Magnolia Avenue, Larkspur, CA
Restaurant: Left Bank at Menlo Park, 635 Santa Cruz Ave, Menlo Park CA
Restaurant: Left Bank at San Jose, 377 Santana Row Suite 1100, San Jose, CA 95128
Source: http://www.leftbank.com/ask-the-chef