Preheat oven to 475. Mix garlic, herbes de provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350 and roast until an instant read thermometer inserted into thigh registers 165, 25-30 minutes longer. Let rest 10 minutes before carving.
Originally Submitted
8/30/2013
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