The subtle flavors of herbs de Provence can be substituted with whichever dried herbs are in your spice rack. Try a combination of oregano, thyme and sage for a different take.
Slideshow:More Rotisserie Chicken Recipes
1 tablespoon herbs de Provence
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 pounds chicken legs, split
How to Make It
In a medium bowl, stir together the herbs de Provence, lemon juice, oil, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Toss the chicken with the marinade and let stand while oven preheats.
Preheat the oven to 425°F.
Place chicken along with the marinade on a baking sheet and roast until golden and cooked through, 40 to 45 minutes. Season to taste with salt and pepper and serve.
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