![Provencale herb salt roast chicken](https://www.allysongofton.co.nz/content/recipes/0187330001459240161.jpg?width=320&height=479&fit=bounds)
Sweetened with oranges and heady with an aniseedy-lavender dried herb blend, this chicken dish is loaded with fabulous spring flavours. The herb mix makes a great gift. It uses all dried herbs and has a 3-4 month shelf life.
Ingredients
- 1 whole fresh chicken
- ¼ cup oil, olive is nice here
- 1 onion, peeled and thickly sliced
- 1 orange, thickly sliced (unpeeled)
- 6 cloves garlic, crushed but not peeled
- 2 tablespoons Provencale herb salt mix
- Provencale herb salt mix
- 2 tablespoons flaky salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1½ teaspoon dried basil
- 1 teaspoon dried lavendar
- ½ teaspoon fennel seeds
Method
- Preheat the oven to 160°C and place the oven rack in the centre.
- Using a pair of kitchen scissors or a sharp large cook’s knife, cut the back bone out of the chicken. Flatten the chicken out by pressing down on the breast bone and tuck the wings underneath.
- Heat the oil in a lidded, oven proof frying pan and when hot cook the onion slices for about 5 minutes over a moderate heat until they begin to soften. Scatter the orange slices and garlic cloves over the top.
- Sit the chicken on top and sprinkle the Provencale herb salt all over the chicken. Cover with a lid or foil.
- Bake in the preheated oven for 1 hour. Remove the lid and continue cooking for a further 30 minutes or until the chicken is well browned, tender and cooked through to the bone.
- Transfer the chicken to a plate and cover. Using a slotted spoon, lift out the onion, oranges and garlic and discard. Place the frying pan back onto direct heat and simmer gently for 5 minutes until reduced by one quarter. Use a shallow spoon to scoop off any fat that rises to the top.
- Cut the chicken into chunky portions to serve with the reduced cooking juices. Accompany with seasonal vegetables, like roasted whole red peppers and asparagus.
- Provencale herb salt mix
- Rub all ingredients together for about 2 minutes or until you can smell the mixed aroma wafting up from the bowl. Keep the mix in an airtight container. Makes ¼ cup.
Cooks Tips
If you don\'t have a whole chicken use 5-6 leg and thigh joints and prepare them as above. Cooking time may be a little less, so keep an eye on the portions once you lift the lid.
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