Best 4 Provençal Roast Chicken Recipes
Provencal roast chicken is a classic dish that originates from the Provence region of France. It is a delicious and easy-to-make meal that is perfect for any occasion. The chicken is roasted with a variety of herbs and spices, which gives it a flavorful and aromatic taste. The dish is often served with roasted vegetables and a side of rice or potatoes.
Check out the recipes below so you can choose the best recipe for yourself!
ROAST PROVENçAL CHICKEN
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
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
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
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
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
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
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:
- For a more flavorful chicken, use a free-range or organic chicken.
- Use a large roasting pan to prevent the chicken from overcrowding.
- Roast the chicken at a high temperature (425 degrees Fahrenheit) for the first 30 minutes, then reduce the temperature to 350 degrees Fahrenheit for the remaining cooking time.
- Baste the chicken with the pan juices every 30 minutes to keep it moist.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
- Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Provencal roast chicken is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its flavorful marinade and crispy skin, this chicken is sure to be a hit with everyone at the table. So next time you're looking for a delicious and impressive main course, give Provencal roast chicken a try. You won't be disappointed!
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