Roasted Chicken With Herbes De Provence Recipes
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
ROASTED CHICKEN WITH HERBES DE PROVENCE
Herbs de Provence can be hard to find. Try one of the health food stores or gourmet stores that sell bulk spices in little, plastic bags. This seasoning makes a nice change from the usual flavors Americans use with chicken. Its different without being weird. Garlic and a dash of sherry rounds out the flavor for a simple but delicious meal.
Provided by 3KillerBs
Categories Whole Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and prep chicken. Place in roaster.
- Peel the garlic clove by whacking it with the flat of a knife (yes, you could just take the peel off, but the smashing/bruising releases the flavor as well as removing the peel).
- Put the garlic into the chicken's cavity.
- Put 1/2 the sherry into the cavity and sprinkle half over the chicken's breast.
- Sprinkle the Herbs de Provence over the chicken.
- Roast, covered, at 350F for 60-90 minutes depending on the size of the chicken then remove the lid and roast uncovered another 15-30 minutes until the skin is crisp and the chicken is fully cooked.
- If you want a sauce either use the pan juices to make gravy or deglaze the pan with a little white wine. Either would be delicious.
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Web May 5, 2013 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 …
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- 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.
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- In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around (this is totally optional). Use the remaining mixture to rub all over the rest of the bird. Also optional, you can tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly (trust me…it’ll be just as wonderful if you skip that step)!
- Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound. For a 6 to 6.5 pound chicken, roast for about 2 hours. To test doneness, I’m terrible about using a meat thermometer. I just grab the end of the leg, wiggle it a bit and if it wiggles…it’s done. That’s how technically savy I am!
- When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes. Trust me…waiting even a bit longer is better. The chicken will be moist and it will be so much easier to carve.
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