Kelly Barbato
When Chef Kelly Barbato put his Herbs de Provence Roasted Chicken on the menu at Hotel Cashiers Kitchen & Bar, he wasn’t aiming for drama – just deliciousness. “It’s simple chicken,” he says, “but everyone who eats it, loves it.”
That straightforward confidence is rooted in a career that began in Highlands, when a teenage Barbato washed dishes at Nick’s Fine Foods and discovered the rhythm of professional kitchens. From there he cooked his way through Wolfgang’s and Cyprus, sharpened his skills at Atlanta’s King + Duke and Asheville’s RendezVous, and eventually returned to the Plateau.
At Hotel Cashiers, Barbato’s menus reflect the seasons: herb-crusted trout in summer, roasted mountain mushrooms in fall, heirloom tomatoes at their peak.
Yet this chicken has been a mainstay since the restaurant opened – brined overnight in Miller High Life, citrus, and Barbato’s own fragrant Herbs de Provence blend, then roasted until golden and perfumed with lavender and thyme.
The dish embodies the conviviality of the restaurant itself, an upscale yet welcoming lounge that pairs farm-to-table plates with craft cocktails, curated wines, and the easy warmth of a mountain retreat. Accolades from Conde Nast Traveler, Southern Living, and Garden & Gun have spotlighted Hotel Cashiers as one of the Plateau’s most inviting destinations, but it’s dishes like this chicken – rooted in place, elevated by technique – that make guests linger by the fireplace and locals return week after week.
Kelly Barbato’s Herbs de Provence Roasted Chicken
Ingredients
Herbs de Provence blend (equal parts):
• Lavender
• Thyme
• Marjoram
• Fennel seed
• Oregano
For the brine:
• ¼ cup kosher salt
• ¼ cup granulated sugar
• 8 oz Miller High Life (or any light lager)
• ½ orange, sliced
• 1 bay leaf
• 1 tablespoon Herbs de Provence blend
• Water to cover
Chicken
1 whole chicken, cut into halves, or 4 breasts or thighs
Method
1. Make the brine base. In a saucepan, bring 2 cups water, the kosher salt, sugar, and 1 tablespoon of the Herbs de Provence blend to a boil. Stir until the salt and sugar dissolve.
2. Assemble the brine. In a large container, place the beer, orange slices, and bay leaf. Add the hot herb mixture, then stir in plenty of cold water (and ice, if needed) to cool the liquid completely.
3. Brine the chicken. Submerge the chicken pieces in the cooled brine. Cover and refrigerate for 18–24 hours.
4. Roast the chicken. Remove the chicken from the brine and pat dry. Preheat the oven to 400°F. Roast until the skin is golden brown and the internal temperature reaches 165°F, about 35–45 minutes depending on the cut.
5. Serve. Let rest for 10 minutes before carving. Serve with seasonal vegetables or a crisp salad for a dish that captures the spirit of the Plateau.
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