Roasted Chicken Provençal

It's just like you're eating in the French countryside! Well, without all of that pesky travel. Bigger picnic? Simply roast two birds at the same time.

2 cloves garlic, finely chopped
¼ cup herbes de Provence
¼ cup extra-virgin olive oil
1 Tbsp. sea salt
½ tsp. black pepper, freshly ground
1 (3-4 lb) whole chicken, innards removed (1.3-1.8 kg)

Garnish:
lemon wedges

Preheat oven to 475°F (245°C/225°C fan, Gas Mark 9).

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°F (180°C/160°C fan, Gas Mark 4) and roast until an instant-read thermometer inserted into thigh registers 165°F, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.

Makes 4 servings.

Make-Ahead: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.