This recipe was inspired by my love of food from Provence. Serve it pre-Thanksgiving to put you in the holiday mood. Your kitchen will smell amazing, and it’s so easy to make. If you’re cooking for one, it’s the perfect substitute for turkey on Thanksgiving. There’ll even be enough left over for another meal.
5-8 lb. Capon chicken
Coarse sea salt
1 medium yellow onion
Herbes de Provence extra virgin olive oil
Sprig of fresh rosemary
Remove giblets and neck from the inside of the chicken. Wash the cavity thoroughly with cold water. Drain and pat dry with a paper towel.
Pour a handful of sea salt into your palm and rub the inside of the cavity with the salt. Discard left over salt.
Peel the onion and place inside the cavity. If the onion is too big, it’s okay to cut it in half.
Slide the sprig of rosemary inside with the onion.
Brush the chicken with Herbes de Provence olive oil.
Place breast side up on a rack in a shallow roasting pan. Do not add water or cover.
Roast in the oven at 325 degrees for 2-1/2 to 3-1/2 hours, depending on the weight of your chicken.
The chicken is done when the thickest parts are fork-tender and the drumsticks separate easily from the body.
After removing the chicken from the oven, let it sit for 10-15 minutes before carving to allow the juices to go back into the meat.