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Grill-Roasted Chickens with Herbes de Provence

This recipe features flavorful grill-roasted whole chickens infused with classic Provençal herbs. Chickens are seasoned with olive oil, salt, pepper, herbes de provence, fresh rosemary, thyme, garlic, and lemon, then cooked on a grill for juicy, tender meat with a beautifully aromatic skin. It's an excellent method for achieving deep flavor and a perfectly cooked bird with minimal effort, ideal for gatherings.
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Total Time 50 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 18 people
Calories 5591.8 kcal

Equipment

  • 1 Grill or Barbecue
  • 1 Instant-Read Meat Thermometer
  • 1 Large Roasting Pan or Drip Pan (for indirect grilling)
  • 1 Tongs
  • 1 Cutting Board & Chef's Knife

Ingredients
  

Main

  • 2 3 1/2 lb-organic chickens
  • 6 tsp olive oil divided
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 lemon halved
  • 1 head large of garlic, halved
  • 4 sprigs of thyme
  • 4 1/2 tsp dry herbes de provence
  • 1/3 cup fresh rosemary leaves chopped
  • 1 tbsp dried lavender optional
  • 1 tbsp aleppo pepper

Instructions
 

  • Pat the chickens dry thoroughly with paper towels. If desired, spatchcock each chicken by removing the backbone for more even cooking.
  • In a small bowl, combine 4 teaspoons of olive oil, kosher salt, freshly ground black pepper, herbes de provence, chopped fresh rosemary leaves, dried lavender (if using), and aleppo pepper.
  • Rub the herb mixture generously all over both chickens, ensuring to get under the skin of the breast and thighs for maximum flavor.
  • Halve the lemon and garlic head. Place the lemon halves, garlic halves, and thyme sprigs inside the chicken cavities (or arrange under the spatchcocked chickens). Drizzle remaining 2 teaspoons of olive oil over the chickens.
  • Preheat your grill to medium-high for indirect heat, aiming for a consistent temperature between 350-375°F (175-190°C). Place a drip pan under the grates if desired.
  • Place the prepared chickens breast-side up on the grill grates over the indirect heat zone. Close the grill lid.
  • Grill-roast for approximately 40-50 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165°F (74°C).
  • If the skin is not sufficiently crisp, briefly move the chickens over direct heat for 2-3 minutes, watching carefully to prevent burning.
  • Remove the chickens from the grill and transfer them to a cutting board. Tent loosely with foil and let them rest for 10-15 minutes.
  • Carve the chickens into desired portions and serve immediately, enjoying the aromatic and juicy meat.

Notes

For optimal grill-roasting, consider spatchcocking the chickens. This technique, which involves removing the backbone, allows the chickens to lie flat, ensuring more even cooking and crispier skin. Maintain a consistent indirect heat on your grill, aiming for around 350-375°F (175-190°C). Always rely on a reliable instant-read thermometer to check for doneness; the thickest part of the thigh should reach 165°F (74°C). Allow the chickens to rest for at least 10-15 minutes after grilling to redistribute juices, resulting in a more tender and succulent bird. For an extra aromatic boost, finely zest the lemon before halving and placing inside the cavity.