Best 5 Herbes De Provence Rotisserie Chicken Recipes
Searching for a succulent and flavorful rotisserie chicken recipe infused with the captivating aromas of the Provençal countryside? Look no further! In this culinary journey, we'll embark on a tantalizing adventure, exploring the secrets to creating a dish that combines the rustic charm of traditional French cuisine with the convenience of modern cooking techniques. Get ready to savor a delightful blend of herbs, succulent chicken, and golden-brown skin that will leave your taste buds dancing for joy.
Here are our top 5 tried and tested 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.
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
PAN-ROASTED CHICKEN WITH HERBES DE PROVENCE RECIPE
Provided by drwilliamg
Number Of Ingredients 4
Steps:
- Preheat an oven to 400ºF. Rub the chicken with 1 Tbs. of the olive oil. Season the chicken generously on both sides with salt and pepper, then rub on both sides with the herbes de Provence. In an ovenproof pan roaster or a sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Working in batches, place the chicken, skin side down, in the pan and sear until browned and crisp, about 6 minutes per batch. Return all the chicken, skin side up, to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF, 10 to 15 minutes. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Leave the chicken breasts whole or cut into slices, if desired. Drizzle with olive oil and serve immediately. Serves 4.
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:
- Use fresh herbs. Fresh herbs impart the best flavor to this dish. If you can't find fresh herbs, you can use dried herbs, but be sure to use half the amount since they are more concentrated.
- Don't overcrowd the chicken. If you're using a small rotisserie, you may need to cook the chicken in batches. Make sure that the chicken is not touching and that there is plenty of space for the air to circulate.
- Cook the chicken until it is golden brown and cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit when it is done. You can check the temperature by inserting a meat thermometer into the thickest part of the thigh.
- Let the chicken rest before carving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
- Serve the chicken with your favorite sides. Some popular sides for rotisserie chicken include roasted vegetables, mashed potatoes, and grilled corn on the cob.
Conclusion:
Herbes de Provence Rotisserie Chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful blend of herbs and spices, this chicken is sure to be a hit with your family and friends.
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