Directions

1. Preheat your oven to 400°F (200°C).
2. Rinse the bird and pat dry. Gently slide your fingers between the meat and skin to lift the skin without tearing it, creating a pocket for seasoning.

3. In a small bowl, mix Herbes de Provence Olive Oil, garlic (or our Garlic Infused Olive Oil), salt, and pepper. (*Double the above ingredient amounts for Turkey!) Rub this mixture between the skin and the meat.

4. Stuff the bird: Place the quartered onion inside the cavity of the chicken or turkey. (You can use 2 halved onions for the Turkey if you please.) Then, place the bird breast-side down in a roasting pan.

blank

1. Chicken: Roast for 30 minutes at 400°F, then reduce the temperature to 350°F (175°C). Continue roasting for approximately 1.5-2 hours, until the juices run clear and the internal temperature reaches 165°F (75°C).

2. Turkey: Roast for 30 minutes at 400°F, then reduce the temperature to 350°F (175°C). Roast for approximately 3-4 hours, depending on size, until the internal temperature reaches 165°F (75°C). A general rule is to roast for about 13-15 minutes per pound for unstuffed turkey.

3. Crisping the Skin (Optional): Flip the bird breast-side up during the last 20-30 minutes for crispy skin.