Best 2 Roasted Chicken Provençal Recipes

Are you searching for a succulent and flavorful roasted chicken recipe that captures the vibrant flavors of Provence? Look no further! In this article, we'll guide you through the culinary journey of creating a delectable roasted chicken provençal that will transport your taste buds to the sun-drenched fields of Southern France. With a blend of aromatic herbs, succulent vegetables, and the juicy tenderness of a perfectly roasted chicken, this dish promises to tantalize your senses and impress your dinner guests.

Let's cook with our recipes!

PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME

Provencal Roasted Chicken with Honey and Thyme image

Provided by Food Network Kitchen

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
Kosher salt and freshly ground black pepper
1 shallot, sliced
1 bunch fresh thyme
1 lemon, zested in large strips
3 tablespoons extra-virgin olive oil
1 tablespoon honey
3 tablespoons water
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 tablespoons minced shallot
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon kosher salt
Freshly ground black pepper

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

Roasted Chicken Provençal image

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

Ingredients

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

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:

Use a whole chicken for the most flavorful results.
Season the chicken generously with salt, pepper, and herbs. You can use a store-bought seasoning mix or make your own.
Roast the chicken on a bed of vegetables, such as onions, carrots, celery, and potatoes. This will help to keep the chicken moist and flavorful.
Roast the chicken at a high temperature (425 degrees Fahrenheit) for the first 20 minutes, then reduce the heat to 350 degrees Fahrenheit and continue roasting until the chicken is cooked through.
Let the chicken rest for 10-15 minutes before carving. This will help the juices to redistribute throughout the chicken.

Conclusion:

Roasted Chicken Provençal is a classic French dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its flavorful chicken, tender vegetables, and crispy skin, Roasted Chicken Provençal is sure to be a hit with your family and friends.