Best 2 Roasted Chicken Provençal Recipes
**Roasted Chicken Provencal: A Delightful Fusion of Herbs, Garlic, and Juicy Chicken**
Embark on a culinary journey to the heart of Provence with our delectable Roasted Chicken Provencal. This classic French dish tantalizes taste buds with its aromatic blend of herbs, succulent chicken, and a hint of garlic. Our collection of recipes offers a delightful array of flavors, ensuring that every bite is a celebration of Provencal cuisine. From the traditional preparation to variations that incorporate sun-dried tomatoes, olives, and artichokes, our recipes cater to diverse palates and skill levels. Whether you're a seasoned chef or just starting your culinary adventure, we've got you covered. Get ready to savor the essence of Provence with our mouthwatering Roasted Chicken Provencal recipes.
PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
- Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
- For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce.
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
Tips:
- Choose the right chicken: A 3 to 4-pound whole chicken is ideal for this recipe. Look for a chicken that is plump and has moist, pink skin.
- Prep the chicken: Remove the giblets from the chicken cavity and pat the chicken dry with paper towels. Season the chicken inside and out with salt and pepper.
- Roast the chicken: Place the chicken breast-side up in a roasting pan. Add the vegetables and herbs to the pan. Roast the chicken at 400°F for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F.
- Make the sauce: While the chicken is roasting, make the sauce. In a saucepan, combine the white wine, chicken broth, and lemon juice. Bring the mixture to a simmer and cook for 5 minutes, or until it has reduced by half. Strain the sauce and set aside.
- Serve the chicken: Carve the chicken and serve it with the sauce. Garnish with fresh herbs, if desired.
Conclusion:
Roasted Chicken Provençal is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The chicken is roasted with vegetables and herbs, and then served with a flavorful sauce. This dish is sure to please everyone at the table!
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