Best 7 Herbes De Provence Rotisserie Chicken Recipes
**Savor the Provencal Flavors: A Culinary Journey with Herbes de Provence Rotisserie Chicken**
Embark on a culinary adventure with our delectable Herbes de Provence Rotisserie Chicken, where the aromatic herbs of Provence come alive in a symphony of flavors. Indulge in the tantalizing aroma of thyme, rosemary, marjoram, savory, and lavender, expertly blended to create a taste sensation that will transport you to the sun-kissed fields of Provence. This succulent dish is a perfect centerpiece for any gathering, promising a memorable dining experience.
**Explore a World of Culinary Delights**
- **Herbes de Provence Rotisserie Chicken**: Discover the classic recipe for this flavorful chicken, infused with the essence of Provencal herbs.
- **Herbes de Provence Marinade**: Learn how to make a versatile marinade that can be used not only for chicken, but also for vegetables, tofu, and fish.
- **Provencal Vinaigrette**: Enhance your salads and grilled dishes with this zesty vinaigrette, inspired by the vibrant flavors of Provence.
- **Ratatouille**: Experience the rustic charm of this classic French stewed vegetable dish, featuring fresh tomatoes, zucchini, eggplant, and bell peppers.
- **Herbes de Provence Butter**: Elevate your everyday meals with this aromatic butter, perfect for spreading on bread, melting over vegetables, or using as a finishing touch for grilled meats.
HERBS DE PROVENCE CHICKEN
Herbs de Provence chicken is an incredibly simple way to prepare chicken that gives you a big bang for your buck. Chicken thighs are coated in herbs de Provence seasoning then cooked over shallots, garlic, and lemon until the chicken is crispy on the outside and juicy inside. And the pan juices taste as delicious as the chicken!
Provided by Kristen Stevens
Categories Dinner
Time 45m
Number Of Ingredients 8
Steps:
- Preheat your oven to 425 degrees Fahrenheit.
- Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Nutrition Facts : ServingSize 2 chicken thighs + ¼ of the shallot and garlic sauce, Calories 683 kcal, Sugar 3 g, Sodium 809 mg, Fat 48 g, SaturatedFat 13 g, TransFat 1 g, Carbohydrate 11 g, Fiber 2 g, Protein 48 g, Cholesterol 283 mg, UnsaturatedFat 30 g
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
EASIEST CHICKEN NOODLE SOUP
The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.
Provided by Alexa Weibel
Categories lunch, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
- Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
HERBES DE PROVENCE ROTISSERIE CHICKEN
Make and share this Herbes De Provence Rotisserie Chicken recipe from Food.com.
Provided by KathyP53
Categories Whole Chicken
Time 7h
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Place butter, herbes and salt in small bowl, mash with fork until blended to a thick, granular paste.
- Starting at neck of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extra-large resealable plastic bags. Chill at least 6 hours.
- Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pans under chicken for drips. Close grill, inserting stem of instant read thermometer through hole in roof of grill to monitor temperature. Maintain temperature at around 400 degrees by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill for 10 minutes.
- Slide chickens off spit and onto platter. Cut each chicken into 6-8 pieces and arrange on platter.
Nutrition Facts : Calories 772.3, Fat 58, SaturatedFat 17.9, Cholesterol 259.7, Sodium 1429, Protein 58.6
HERBES DE PROVENCE CHICKEN
Easy to prepare, this recipe came with a packet of herbs de Provence and lavender from Purple Haze Lavender. Very flavorful. Our girls, who don't like anything too "out there," really liked this dish. The chicken is marinated, so be sure to leave time for the meat to soak in all the flavors! Herbs de Provence can be found as a spice blend or you can make your own (I like the ones that include lavender).
Provided by Kate 8
Categories Chicken Breast
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first six ingredients to create marinade.
- Add chicken breasts and allow to marinade for at least two hours.
- Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
- Alternately, grill until cooked thoroughly using marinade to baste frequently.
Nutrition Facts : Calories 332.5, Fat 22.4, SaturatedFat 5.1, Cholesterol 92.8, Sodium 688.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 30.4
ROASTED CHICKEN PROVENçAL
This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.
Provided by Sam Sifton
Categories dinner, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
- Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
- Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
- Serve in the pan or on a warmed platter, garnished with the thyme.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams
ROTISSERIE HERBES DE PROVENCE CHICKEN RECIPE
Provided by Silvermama
Number Of Ingredients 6
Steps:
- Place butter, herbes de Provence, and salt in small bowl; mash with fork until blended to thick granular paste. Starting at neck end of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extralarge resealable plastic bags. Chill at least 6 hours. DO AHEAD Chickens can be prepared 1day ahead. Keep refrigerated.
Tips:
- Choose the right chicken: A whole chicken weighing between 3 and 4 pounds is ideal for this recipe. Make sure the chicken is fresh and free of any blemishes.
- Prepare the chicken: Rinse the chicken inside and out with cold water and pat it dry with paper towels. Remove the giblets and neck from the chicken cavity. Season the chicken inside and out with salt and pepper.
- Make the herbes de Provence butter: Combine the softened butter, herbes de Provence, garlic, lemon zest, and salt and pepper in a small bowl. Mix until well combined.
- Rub the chicken with the butter: Place the chicken breast-side up in a roasting pan. Use your hands to rub the herbes de Provence butter all over the chicken, making sure to get under the skin and into all the crevices.
- Roast the chicken: Place the chicken in a preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue to roast the chicken for another 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Conclusion:
This Herbes de Provence Rotisserie Chicken is a delicious and easy-to-make dish that is perfect for any occasion. The combination of herbs and butter gives the chicken a flavorful and crispy skin, while the meat is moist and tender. Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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