Preheat oven to 475 degrees, with rack in top position.
Place chicken in center of a rimmed baking sheet.
Using your fingers, carefully loosen skin.
In a small bowl, combine Dijon and Herbes de Provence.
Spread mixture under skin.
Season chicken with salt and pepper.
Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes.
