Best 5 Provencal Chicken With Vegetables Recipes

CHICKEN WITH PROVENCAL VEGETABLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss zucchini, tomatoes, and onion with 2 tablespoons oil. Season with salt and spread over half of sheet. Toss potatoes with remaining 2 tablespoons oil, and season. Spread over second half of pan. Roast until potatoes are beginning to brown, 25 minutes.
• Remove from oven and flip vegetables. Add chicken to center of pan, brush skin with pan juices, and season. Roast until chicken is cooked through and skin is golden brown, 20 to 30 minutes more. Let chicken rest 10 minutes, then slice and serve.

PROVENCAL CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables 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, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.
• Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.

CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES

Steps:

• To make the chicken, preheat the oven to 450 degrees. Combine the butter, rosemary, thyme and lemon zest. Stuff the butter between the chicken skin and meat, on breasts and legs. Season the skin with salt and pepper. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
• Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomato and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
• Divide the vegetables among 4 plates. Quarter the chicken, place 1 piece on each plate and serve.

CHICKEN PROVENCAL

Steps:

• Heat oil in a large, deep frying pan over medium-high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and put it in the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove the chicken from the pan. Pour off all but 1 tablespoon fat from the pan.
• Reduce the heat to medium-low. Add onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Add the wine to the pan and simmer until reduced to about 1/4 cup, 1 to 2 minutes. Add tomatoes, rosemary, thyme, olives, anchovy paste, and the remaining 1/2 teaspoon salt and simmer for 5 minutes.
• Add the chicken thighs and drumsticks and any accumulated juices. Reduce the heat to low and simmer, covered, for 10 minutes. Add the breasts and cook until the chicken is just done, about 10 minutes more. Stir in the remaining 1/4 teaspoon pepper. Serve.

PROVENCAL ROAST CHICKEN WITH VEGETABLES

Steps:

• 1. Preheat oven to 400 degees F. Spray a large shallow roasting pan with nonstick spray.
• 2. Chop 1 of the garlic cloves and combine the chopped garlic, rosemary, thyme, tarragon, oil and 1/4 tsp. salt in a small bowl and make a paste. Gently loosen the skin from the breast and leg portions of the chicken and rub the paste evenly under the skin.
• 3. In the cavity of the chicken, place the lemon and tuck the wings under the back and tie the legs together. Place the chicken skin side up in the pan.
• 4. Take the remaining garlic cloves, potatoes (if medium size, you might want to cut them in half), onions, tomatoes, oregano and the remaining salt in a large bowl. Toss with a little bit of olive oil.
• 5. Arrange the vegetables around the chicken. Roast, stirring the vegetables occasionally about 45 minutes. Add the zucchini, yellow squash and olives to the vegetables in the pan and toss well. Continue roasting until an instant-read thermometer inserted in the inner thigh registers 180 degrees F and the vegetables are tender - approx. 20 - 25 minutes longer.
• 6. Transfer the chicken to a platter and let it rest approx. 10 minutes. Remove skin (if desired) and carve. Serve the chicken wit the vegetables.