Grilled Lemon Chicken with Herbs of Provence

Sun-drenched childhood memories... The captivating aroma of grilled chicken, subtly zested by lemon and enhanced by the fragrant notes of Provençal herbs... This simple yet incredibly flavorful recipe will transport you to the heart of an idyllic summer in minutes. Perfect for a family dinner or a get-together with friends, it's ideal for a light and convivial meal, whether on the balcony, by the pool, or even while camping. Get ready to savor a tender chicken with juicy meat and irresistible flavors!

This grilled chicken recipe is the epitome of summer cooking: quick, easy, and delicious. You don't need to be a Michelin-starred chef to make this exquisite dish that everyone, from the youngest to the oldest, will love. So, don't hesitate any longer and give this grilled chicken a try—you won't regret it!

Ingredients

Serves 4:

• 1 free-range chicken (approximately 1.5 kg)
• 1 untreated lemon
• 4 tablespoons of olive oil
• 2 tablespoons of herbes de Provence
• 2 cloves of garlic, chopped
• Salt and freshly ground black pepper
• Sprigs of fresh thyme (optional)

Instructions

1. Preparing the marinade: In a large bowl, squeeze the juice from the lemon . Add the olive oil , herbes de Provence , chopped garlic , salt , and pepper . Mix everything well to obtain a homogeneous marinade.
2. Marinate the chicken: Place the chicken in a large resealable freezer bag. Pour the marinade over the chicken, making sure it is well coated on all sides. Seal the bag and marinate in the refrigerator for at least 2 hours, or ideally overnight for better flavor penetration. If using fresh thyme, add it at this stage.
3. Barbecue preparation: Preheat your barbecue to medium heat. Clean the barbecue grill to prevent the chicken from sticking.
4. Cooking the chicken: Remove the chicken from the freezer bag and discard the marinade. Place the chicken on the barbecue grill. Cook for approximately 45 to 60 minutes, turning it regularly for even cooking. Use a meat thermometer to check the internal temperature of the chicken; it should reach 75°C (165°F) at the thickest part of the thigh.
5. Resting and serving: Once cooked, remove the chicken from the barbecue and let it rest for 10 minutes before carving. This will allow the juices to redistribute evenly throughout the meat. Serve the chicken with your favorite sides: roasted baby potatoes, green salad, grilled vegetables…

Chef's Tips

For even tastier chicken, inject the marinade using a syringe directly under the chicken skin.

You can add other aromatic herbs to your marinade, such as rosemary or basil.

To prevent the chicken from burning, baste it regularly with the cooking juices during cooking.

Conservation

Grilled chicken can be kept in the refrigerator for 2 to 3 days in an airtight container. You can also freeze it for longer storage.