Butterflied Chicken aux herbes de Provence

This recipe is inspired by a Julia Child / Jacques Pepin technique. It employs skills that are worth having anyway -- but you really can make this as a simple roasted whole chicken, as well. I think the butterflied (spatchcock) technique helps, though. It's also much quicker than roasting a whole comparably sized chicken. I have an embarrassment of riches in my herb garden so I decided to do a quick harvest and create fresh, homemade herbes de Provence. It's the blend you see here, commonly used in the south of France. You can use jarred, dried herbes de Provence, as well. Halve the quantities recommended, however.

Butterflied Chicken aux herbes de Provence
Serves 4
Prep Time: 20 minutes
Cook Time: 50 minutes

• 1 chicken, backbone and breastbone removed (butterflied)
• 1 tbsp fresh chopped rosemary
• 2 tbsp fresh chopped basil
• 1 tbsp fresh chopped thyme
• 1 tsp fresh chopped lavender
• 1 tbsp fresh chopped oregano
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• salt and pepper, to taste (about 2 tsp salt to 1 tsp pepper)

Pre-heat the broiler to its medium to highest setting. Place the rack at least 6 inches below the broiler element.
Mix the herbs with the garlic and olive oil.
Season the chicken on both sides with salt and pepper.
Slather the bone side of the chicken with half the oil and herb mix.
Broil for 20 minutes.
Remove the chicken, turn to skin side up, and season with the other half of the oil and herb mix. Meanwhile, turn the oven heat to roast at 375 degrees.
Roast for an additional 30 or so minutes, until cooked through, depending on the size of your bird