Poulet aux Herbes de Provence Rôti

Ingredients

• 1.5–1.8 kg free-range chicken (poulet fermier), whole
• 1 lemon, halved
• For the cavity rub
• 3 garlic cloves, crushed
• 1 tbsp coarse sea salt
• 1 tbsp herbes de Provence, thyme, rosemary, savory, marjoram, oregano
• 4 sprigs fresh thyme, tucked inside cavity
• For the exterior rub
• 2 tbsp extra-virgin olive oil
• 1 tbsp herbes de Provence
• For the sous-peau paste
• 4 garlic cloves, peeled
• 4 anchovy fillets, salt-packed, rinsed
• 1 tbsp herbes de Provence
• 2 tbsp extra-virgin olive oil
• For the vegetable trivet
• 2 medium courgettes, thickly sliced
• 1 medium aubergine, thickly sliced
• 3 medium tomatoes, thickly sliced
• 2 red peppers, cored, thickly sliced
• 1 splash pastis, to toss with vegetables before roasting
• To deglaze
• 1 splash dry white wine

Method

1. 1
   Twenty-four hours before roasting, combine the crushed garlic, coarse sea salt, and 1 tablespoon of herbes de Provence. Rub the mixture thoroughly inside the cavity. Tuck the halved lemon and thyme sprigs into the cavity. Rub the exterior with 2 tablespoons of olive oil and the remaining tablespoon of herbes de Provence. Set the bird uncovered on a rack in the refrigerator overnight. The skin will be visibly dry and matte — that dryness is the measure of readiness.
2. 2
   In a mortar, pound the 4 garlic cloves and 4 anchovy fillets to a smooth paste. Work in 1 tablespoon of herbes de Provence and 2 tablespoons of olive oil until cohesive. Loosen the breast skin carefully with the fingers, working from the neck end, without tearing. Push the paste evenly under the skin across both breast halves. The paste should feel uniformly distributed beneath the skin when pressed from outside.
3. 3
   Heat the oven to 220°C. Arrange the thickly sliced courgettes, aubergine, tomatoes, and red peppers in a shallow earthenware dish (plat en terre). Toss with a splash of pastis. Set the chicken directly on top of the vegetables. The vegetables should form a dense, even bed with no gaps that would expose the dish bottom to the full heat.
4. 4
   Roast at 220°C for 20 minutes. The skin will colour to a deep golden brown and the surface fat will begin to render audibly. Listen for the steady, moderate sizzle of rendering fat — a violent spitting indicates the oven is too hot; silence indicates insufficient heat.
5. 5
   Reduce the oven to 180°C and continue roasting for 50 to 60 minutes. The thigh joint must reach an internal temperature of 74°C. Pierce the thigh at its thickest point — the juices run clear with no trace of pink when the chicken is cooked through.
6. 6
   Remove the chicken from the dish and rest it in a warm place for a minimum of 10 minutes. While it rests, return the earthenware dish to a hot oven for 5 minutes. The edges of the vegetables will crisp and char where they have absorbed the rendered fat and drippings — the smell should be deeply savoury and caramelised, not acrid.
7. 7
   Deglaze the hot dish with a splash of white wine, scraping up any caramelised deposits. The liquid will reduce almost immediately in the residual heat of the earthenware, forming an unthickened jus. Pour it directly over the carved bird and vegetables and serve at once.