Best 4 Roast Provençal Chicken Recipes
Roast Provençal chicken is a flavorful and delectable dish that combines the rustic charm of Provençal cuisine with the hearty goodness of roasted chicken. Originating from the sun-drenched region of Provence in southeastern France, this dish is a symphony of Provençal herbs and spices, succulent chicken, and an aromatic medley of fresh vegetables. Whether you're a seasoned cook looking for a new culinary adventure or a home chef seeking a dish to impress your family and friends, roast Provençal chicken is sure to tantalize your taste buds and transport you to the idyllic landscapes of Provence.
Let's cook with our recipes!
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:
- Use a whole chicken: This will give you the most flavorful and juicy chicken. You can also use chicken breasts or thighs, but they will be slightly less flavorful.
- Season the chicken liberally: Use a combination of salt, pepper, garlic powder, onion powder, and paprika. You can also add other herbs and spices to taste.
- Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat. Roast the chicken at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees Fahrenheit and continue to roast for another 45-50 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful. Let the chicken rest for 10-15 minutes before carving.
- Serve the chicken with your favorite sides: Roast Provencal chicken pairs well with mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Roast Provencal chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, juicy meat, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a simple but impressive meal, give Roast Provencal chicken a try. You won't be disappointed!
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