What makes this a French Riviera roast chicken?

The combination of olive oil, lemon, fennel, garlic, herbs, and caper berries reflects the flavors of southern France and the Mediterranean coast.

Can I make this roast chicken in a Dutch oven?

Yes. A Dutch oven helps the vegetables cook in the chicken juices while keeping the meat tender and moist.

What wine pairs with French roast chicken?

A rosé from Provence, a white wine from southern France, or a light red all pair beautifully.

Is this recipe naturally gluten-free?

Yes. The ingredients are naturally gluten-free and celiac-safe.

Is this recipe from Provence?

The ingredients reflect the cooking traditions of Provence and the French Riviera, including lemon, fennel, garlic, olive oil, and Herbes de Provence. I am working on a Provençal Roast Chicken recipe too that I will share with you soon!

Why is fennel used in Mediterranean cooking?

Fennel grows abundantly throughout southern France and pairs beautifully with citrus, herbs, seafood, and roast chicken.

French Riviera Roast Chicken

Name: French Riviera Roast Chicken
Cuisine: French
Ingredients: 1 whole chicken; 2 bulbs of garlic; 1 bulb of fennel; 2 lemons; 3 Fresh thyme branches; 3 Fresh rosemary sprigs; Olive oil (about 2 tbsps); Herbes de Provence (or Italian seasoning if you can't find Herbes de Provence); 1 pound nugget potatoes; 10-12 Caper berries (2 tbsps small capers work here too); Flaky French sea salt

Description

French Riviera Roast Chicken is a simple, French roast chicken made with lemon, fennel, garlic, capers, olive oil, Herbes de Provence, and tender roasted chicken, all cooked together in one Dutch oven for an easy yet elegant one pot meal

Ingredients

Scale

- 1 whole chicken

- 2 bulbs of garlic

- 1 bulb of fennel

- 2 lemons

- 3 Fresh thyme branches

- 3 Fresh rosemary sprigs

- Olive oil (about 2 tbsps)

- Herbes de Provence (or Italian seasoning if you can't find Herbes de Provence)

- 1 pound nugget potatoes

- 10-12 Caper berries (2 tbsps small capers work here too)

- Flaky French sea salt

Cook Mode Prevent your screen from going dark

Instructions

Slice the potatoes and fennel and place them in the bottom of a Dutch oven. Toss with olive oil and flaky French sea salt.

Add two lemon halves and one bulb of sliced garlic on top (the garlic will roast in its bulb and become a beautiful spread for the chicken).

Remove the gizzards bag from the whole chicken and pat dry with a paper towel.

Place the whole chicken on top of the vegetables in the dutch oven.

Stuff the cavity with fresh thyme, rosemary, fennel tops, and garlic cloves.

Drizzle olive oil generously over the chicken. Sprinkle with Herbes de Provence and finish with flaky sea salt.

Roast at 375°F for 2 hours.

The vegetables and chicken juices will create a beautiful natural sauce as the chicken cooks.

Once the chicken has reached an internal temperature of 165 degrees, remove the dutch oven from the oven and let rest on the counter for 10 minutes.

Gently set the chicken on a carving board to carve.

Add the caper berries at the end to the Dutch oven and gently toss them with the roasted vegetables before serving.

Spoon the delicious pan sauce directly over the chicken and vegetables while serving.

Notes

What to Serve with French Roast Chicken

This dish is traditionally served family-style with:

- Crusty French bread (you will love my simple French Baguette recipe)

- A simple green salad (try this simple French Vinaigrette)

- Rosé wine from Provence

- Haricots verts

- Tomato salad

- Seasonal fruit for dessert

This recipe is naturally gluten free and, if you use gluten free dried herbs, celiac safe.