Best 4 Roast Provençal Chicken Recipes

Roast Provencal Chicken is a flavorful and aromatic dish that is sure to impress your taste buds. This classic French dish is made with a whole chicken roasted with garlic, herbs, and vegetables such as zucchini, tomatoes, and peppers. The vegetables are roasted alongside the chicken, so they soak up all the delicious flavors from the chicken and herbs. The result is a tender and juicy chicken with a crispy skin and a flavorful, Provencal-inspired sauce. This dish is perfect for a special occasion or a weeknight dinner, and it can be easily customized to suit your tastes. With its vibrant colors and tantalizing aromas, Roast Provencal Chicken is a satisfying meal that will leave you feeling happy and content. In addition to the main recipe, this article also includes several variations, such as a version with roasted potatoes and another with a creamy mushroom sauce. So whether you're looking for a classic Roast Provencal Chicken or something with a bit more flair, you're sure to find a recipe that you'll love in this article.

Let's cook with our recipes!

ROAST PROVENçAL CHICKEN

Roast Provençal Chicken image

Provided by Mary Frances Heck

Categories Chicken Poultry Roast Dinner Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 garlic cloves, finely chopped
1/4 cup herbes de Provence
1/4 cup olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2-4-pound chicken
Lemon wedges (for serving)

Steps:

Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

PROVENçAL ROAST CHICKEN

Provençal Roast Chicken image

Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

1 whole chicken (3 to 3 1/2 lb)
1 lemon
1 teaspoon olive oil
1 tablespoon dried herbes de Provence
1/4 teaspoon pepper
8 new potatoes (1 1/2 lb), cut into fourths
2 medium zucchini, cut into 1 1/2-inch pieces
1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano, drained
1/2 cup chopped pitted kalamata olives

Steps:

Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.

Nutrition Facts : Calories 320, Carbohydrate 26 g, Cholesterol 85 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

PROVENçAL CHICKEN AND TOMATO ROAST

Provençal Chicken and Tomato Roast image

Provided by Maggie Ruggiero

Categories Chicken Tomato Roast Valentine's Day Dinner Celery Gourmet

Number Of Ingredients 9

Ingredients

2 chicken legs, separated into thighs and drumsticks
3 tablespoons extra-virgin olive oil, divided
2 plum tomatoes, each cut lengthwise into 4 slices
2 celery ribs, cut into 1-inch pieces
1 large boiling potato (about 10 ounces), cut into 1/4-inch-thick half-moons
3/4 cup halved grape or cherry tomatoes
2 pieces sun-dried tomato (packed in oil), thinly sliced (about 1 tablespoon)
10 brine-cured black olives such as Kalamata
1/4 cup water

Steps:

Put a 17-by 11-inch heavy 4-sided sheet pan in upper third of oven and preheat oven to 475°F.
Toss chicken with 1 tablespoon oil and season with a slightly rounded 1/4 teaspoon each of salt and pepper. Place chicken, skin side down, to one side in hot sheet pan.
Toss plum tomatoes, celery, and potato with remaining 2 tablespoon oil and spread in empty side of pan in 1 layer, without crowding. Season vegetables with 1/4 teaspoon each of salt and pepper.
Roast 20 minutes. Turn chicken over and roast chicken and vegetables 15 minutes more.
Scatter grape tomatoes, sun-dried tomatoes, and olives over vegetables in pan.
Drizzle water over vegetables, then roast until chicken is golden and cooked through, 10 to 15 minutes more. Serve chicken with vegetables.

PROVENCAL ROAST CHICKEN

Provencal Roast Chicken image

Give your roasted chicken a Mediterranean twist with kalamata olives, lemon, seasoned diced tomatoes, and herbes de Provence herbes de Provence combines favorite herbs from the Provence region in southern France. It commonly contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. You can...

Provided by Patty Ward

Categories Roasts

Time 2h15m

Number Of Ingredients 9

Ingredients

1 whole chicken ( 3 to 3 1/2 lbs)
1 lemon
1 tsp olive oil
1 Tbsp dried herbes de provence
1/4 tsp freshly ground black pepper
8 medium red or yellow skin potatoes (1 1/2 lb), cut into fourths
2 medium zucchini, cut into 1 1/2 - inch pieces
1 can(s) (14 1/2 oz) diced tomatoes w/basil, garlic and oregano drained
1/2 c kalama olives, pitted and chopped

Steps:

1. Heat oven to 400 degrees F. Place chicken, breast side up, in ungreased shallow roasting pan.
2. Grate peel from lemon; squeeze juice. In a small bowl mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
3. IN large bowl toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert oven proof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
4. Bake 1 hour 45 minutes to 2 hours or until termometer reads 180 degrees F, legs move easily when lifted or twisted and vegetables are tender.

Tips:

Use a whole chicken: The key to this recipe is using a whole chicken, as it will yield more flavorful and juicy meat than chicken breasts or thighs alone.
Season the chicken liberally: Be sure to season the chicken generously with salt and pepper, both inside and out. You can also add other seasonings, such as garlic powder, onion powder, or paprika, to taste.
Use a good-quality olive oil: The olive oil you use will impart a lot of flavor to the chicken, so be sure to use a good-quality extra-virgin olive oil.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Let the chicken rest before carving: Allowing the chicken to rest for 10-15 minutes before carving will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Roast Provencal Chicken is a flavorful and easy-to-make dish that can be enjoyed by people of all ages. This classic French dish is perfect for a special occasion or a weeknight meal. Add a side of roasted vegetables or your favorite salad for a complete meal.