- Chicken breasts with bone in and skin on, or whole chicken if your family wants some dark meat (you will not be eating the skin)
- 5 fresh garlic cloves
- 1 lemon
- Olive oil
- Herbs de Provence (sometimes spelled Herbes de Provence) – available at Publix
- Salt and pepper
- 1 sweet orange, tangerine or tangelo
Wash and dry chicken.
Rub both sides of chicken lightly with olive oil.
Season chicken under skin and in cavity with fresh sliced lemon and slivered garlic cloves (you can poke holes in the skin and insert the garlic and lemon).
Season both sides with pepper, a little salt, and lots of Herbs de Provence. The herbs should coat the surface of the chicken.
Squeeze juice of orange over the chicken.
Bake at 350 degrees F.
After 30 minutes, spoon some of the liquid in the roasting pan over the chicken.
Continue roasting until done, then ENJOY!