French Herb Roasted Chicken Recipes

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POULET ROTI (ROAST CHICKEN FRENCH-STYLE)



Poulet Roti (Roast Chicken French-Style) image

Classic roast chicken made with fresh herbs, butter, garlic, and lemon.

Provided by Beeta @ Mon Petit Four

Categories     Main Course

Time 1h55m

Number Of Ingredients 9

3.5 lb whole chicken, , skin on
2 sprigs of thyme
1 sprig of rosemary
1 sprig of sage
1 large clove garlic
1 lemon, vertically cut into quarters
1 1/2 tsp table salt (divided)
freshly ground pepper
olive oil (or melted unsalted butter)

Steps:

  • Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.
  • Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.
  • Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.
  • Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.
  • Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.
  • Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).
  • Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.
  • Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 475 calories, ServingSize 4 Servings

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

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

FRENCH HERB ROASTED CHICKEN



French Herb Roasted Chicken image

With Herbs de Provence (with little or no lavender) , garlic and a gentle roasting time, this comes out fabulously seasoned and moist.

Provided by Elainia

Categories     Poultry

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs roasting chickens
1/4 cup herbes de provence (with little to no lavender)
1 tablespoon granulated garlic
1 teaspoon sea salt (or coarse salt)
1 quartered lemon (optional)

Steps:

  • Wash and dry your bird, place in a roasting pan.
  • Mix all the seasonings in a small dish.
  • Slip your finger under the skin of the chicken to make pockets, then pich some herbs between your fingers and rub it under the skin. be sure you get around the legs too.
  • With any seasonings left, sprinkle them inside the chicken cavity.
  • Quarter a lemon and stuff inside the chicken. (optional).
  • Roast at 375* for 1 1/2 hours or until the chicken juices run clear and the leg easily pulls away from the chicken.
  • If it starts to look overly brown, tent a piece of foil over it.
  • The drippings reduce nicely for gravy.

Nutrition Facts : Calories 482.7, Fat 34.9, SaturatedFat 10, Cholesterol 160.4, Sodium 732.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 38.1

ROAST CHICKEN WITH HERB BUTTER



Roast Chicken with Herb Butter image

Roasted in the oven, the chicken is garnished under the skin with butter flavored with fresh herbs, parsley and tarragon, giving an insanely delicious tender, juicy meat and a crispy skin.

Provided by Florence RICHOMME

Categories     Main dish

Number Of Ingredients 8

1 chicken (whole chicken of about 2 kilos)
50 gr butter (unsalted, at room temperature)
1 bunch flat-leaf parsley (i.e. 1 very large handful of leaves)
½ bunch tarragon
1 shallot (large)
salt and pepper
4 onions
1 head garlic (small)

Steps:

  • Preheat the oven to 180 °C.

CLASSIC FRENCH ROSEMARY GRILLED OR FRIED CHICKEN



Classic French Rosemary Grilled or Fried Chicken image

Grill or fry this easy classic French rosemary chicken recipe, both ways are delicious though grilling is a touch more healthy.

Provided by Rebecca Franklin

Categories     Entree

Time 1h17m

Yield 6

Number Of Ingredients 11

2 pounds chicken pieces
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 teaspoon lemon zest
1/4 dry white wine
3 tablespoons chopped fresh rosemary
1 clove garlic (crushed and chopped)
3/4 teaspoon salt (reduce to 1/4 teaspoon if using sodium-containing chicken)
1/2 teaspoon ground black pepper
For the Garnish:
6 small sprigs of fresh rosemary (optional)

Steps:

  • Start by stirring together the olive oil, the lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until all the ingredients are thoroughly combined.
  • Place your chicken pieces into a large baking dish and pour over the oil and lemon marinade. Turn the chicken pieces at least once to coat each piece with the marinade. Cover the dish and refrigerate the chicken for a minimum of at least 1 hour (longer if you have the time), turning the pieces once every 15 minutes if you can or as frequently as possible.
  • Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade.
  • Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the touch and tests 165 F on an instant-read thermometer.
  • Serve hot as an entrée or allow the chicken to go cold, then refrigerate and serve later sliced in a salad or on a sandwich. Garnish with additional fresh rosemary, if desired.

Nutrition Facts : Calories 398 kcal, Carbohydrate 2 g, Cholesterol 176 mg, Fiber 0 g, Protein 40 g, SaturatedFat 5 g, Sodium 431 mg, Sugar 0 g, Fat 23 g, ServingSize 6 servings, UnsaturatedFat 0 g

HERB ROASTED CHICKEN



Herb Roasted Chicken image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 15

5 sprigs rosemary, picked and finely chopped, about 2 tablespoons
10 sage leaves, picked and finely chopped, about 2 tablespoons
3 cloves garlic, smashed and finely chopped
Pinch red pepper flakes
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 (3 to 3 1/2-pound) whole chickens
Kosher salt
1 large or 2 small onions, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
2 bay leaves
1 bundle thyme, about 10 sprigs tied together with string
4 cups rich chicken stock
1 1/2 cups dry white wine
Preheat oven to 450 degrees F.

Steps:

  • In a small bowl combine the chopped rosemary, sage, garlic, red pepper flakes and olive oil. Season generously with salt. Using your fingertips carefully work your way under the skin of the chickens to separate the skin from the breast to develop a pocket. Schmear the herb paste under the skin of both chickens. Use all of the paste and try to distribute evenly. Drizzle each chicken with more olive oil and massage the skin. The idea here is to lube them up like suntan lotion. This will really help to get a nice brown crispy skin. Sprinkle each chicken generously with salt. Truss each chicken.
  • Place the diced veggies, bay leaves and thyme bundle in a roasting pan large enough to accommodate the 2 chickens without touching. Usually a 9 by 13-inch roasting pan will be perfect. Add 2 cups of chicken stock and season generously with salt. Arrange the chickens on top of the veggies in the roasting pan and place in the preheated oven.
  • Check the chickens about 15 minutes into the cooking process, the skin should be starting to turn a lovely brown. Lower the heat to 375 degrees F and continue roasting. After another 15 minutes, remove the chickens from the oven and turn over. At this point check the level of liquid in the roasting pan. If most of the liquid has evaporated, add another cup of stock and return the chickens to the oven. When the chickens have browned on the bottom, about 15 minutes, remove them from the oven and turn them back over. Return the chickens to the oven for the final 15 minutes of cooking. During this time the skin on the chickens should be very brown and crispy. Remove the chickens from the oven and take the temperature in the crease between the thigh and the breast. (When doing this be sure not to have the thermometer probe touch a bone or you will get an inaccurate reading.) The thermometer should read between 160 and 170 degrees F. When cooking poultry in general the rule is 17 minutes per pound. If the thermometer reads less than 160 degrees F return the chicken to the oven for an additional 10 minutes and then re-check the temperature.
  • When chickens have reached the proper temp remove them from the roasting pan, place them on a warm platter and cover loosely with foil. Let sit for at least 10 to 15 minutes before carving.
  • After the chickens have been removed from the roasting pan, skim off the excess fat from the surface of the liquid. The easiest way to do this is to prop up 1 end of the pan and allow the fat to run to the other end of the pan. You may not be able to get all of the fat, which is ok-fat tastes good! Put the roasting pan on a burner, add the wine, bring to a medium heat and reduce by half. Add the remaining chicken stock and taste. Add salt if needed- you probably will need salt. At this point you can decide if you are a "strainer" or not a strainer, meaning if you would like to strain the chunky vegetables out of the sauce or not. I myself, am not a strainer. When the sauce has reached the desired consistency and flavor remove from the heat and pour into desired serving vessel.
  • To carve the chickens: Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. This is also a sign that the chicken is cooked properly. Separate the thigh and drumstick. Remove the breast from the carcass by feeling for the ridge of the breastbone in the center of the chicken and slicing around the rib cage. Arrange the chicken on a serving platter or on individual plates with the mashed potatoes and gravy

HERB ROASTED CHICKEN



Herb Roasted Chicken image

An easy roasted chicken with the warm, hearty flavors of onion, garlic and rosemary.

Provided by McCormick

Categories     Entrees,

Yield 6

Number Of Ingredients 4

1 package McCormick® Herb Roasted Chicken Oven Bake Sauce
1 1/2 pounds boneless chicken breasts
2 cups potatoes cut into 1-inch pieces
1 cup carrots peeled and cut into 1/2 inch pieces

Steps:

  • Place chicken and vegetables in a 13x9-inch baking pan.
  • Pour Sauce evenly over chicken and vegetables.
  • Bake in preheated 400°F oven 40 minutes or until chicken is cooked through and vegetables are tender. Stir sauce and spoon over chicken and vegetables before serving.

Nutrition Facts : Calories 199 Calories

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