South of France Roast ChickenI could go on and on about how this simple herb rub adds unbelievable dimension to a simple roast chicken dish elevating it from ho-hum to WOW! But until you taste it, you just won’t understand what I mean. Try these at home. You’ll never roast chicken another way.

This recipe first aired on The Farm with Ian Knauer on Public Television on the Herb Show.

Herb-Rubbed Roast Chicken
Serves 4 to 6

8 dried bay leaves
1 tablespoon fresh thyme leaves
1 teaspoon black peppercorns
Kosher salt
2 lbs chicken thighs and drumsticks

Preheat the oven to 425°F.

Place the bay leaves, thyme leaves, peppercorns, and 1 teaspoon salt in a spice grinder and pulse until very finely ground. Rub the spice mixture all over the chicken.

Roast the chicken until browned and cooked through, about 35 minutes. Serve.

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