Herbes De Provence Rotisserie Chicken Recipes

HERBS DE PROVENCE ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Allow chicken to come to room temperature at least 30 minutes before proceeding, it will help it cook more evenly.
• Gently rinse off chicken with cold water, removing any surface gunk. Pat skin of chicken dry with paper towels, and remove any excess skin and fat pockets. Also remove any leftover guts and/or kidney's if needed. Place chicken skin-side down, with the flesh facing up.
• Sprinkle an even amount of kosher salt, black pepper, granulated garlic, and herbs de provence all over the chicken. Lightly drizzle olive oil over the herbs and spices, and massage it into the meat thoroughly. Flip chicken over, skin-side up, and drizzle a little olive oil over the skin, about a teaspoon. Rub it over the skin thoroughly. Sprinkle a good amount of kosher salt and black pepper over the oiled side. Place chicken, flesh-side down on a baking sheet. Arrange the leg quarters so that the ends of the legs are in the center, which will prevent them from over-cooking in the oven.
• Roast for 45 to 50 minutes, or until the internal temperature chicken reads 170 degrees, and the skin is crispy and golden. Remove the chicken from the oven and allow it to rest 5 to 10 minutes. Serve with the lemon and white wine cream sauce.
• In a 12-inch skillet, melt the butter over medium-heat. Add the herbs de provence and crushed red pepper flakes. Let the mixture sizzle and infuse for about a minute or two. Add the shallots, a good pinch of kosher salt and black pepper, and saute until softened - about 5 minutes. Add the garlic, and continue to saute for an additional 3 minutes, or until the garlic is a very light toasty brown around the edges. You may have to add additional olive oil or butter during this process to keep the aromatics well-lubricated. If your shallots and/or garlic is browning too quickly, simply reduce the heat. Toss in the fresh thyme, and stir around for about 10 seconds. Be careful with this step, fresh herbs react to hot oil/butter and splattering can happen.
• Pour in the white wine, scraping up any bits that may be on the bottom of the pan. Reduce the heat to medium-low and allow the wine to reduce just slightly, about 2-3 minutes. Again, if your wine is reducing too quickly, lower the heat. Add the heavy cream, and stir to combine. Allow the mixture to come to a gentle simmer, then reduce heat to low. Add the lemon zest, and season with kosher salt and black pepper. When the mixture is smooth and creamy, add the lemon juice. Stir to combine, taste and adjust seasoning. When it's perfect, turn off the heat and serve with the chicken.

HERBS DE PROVENCE

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

HERBED ROTISSERIE CHICKEN

Steps:

• Pre-heat the oven to 450 degrees Broil or Top heat mode.
• Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
• Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
• Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
• Tuck the wings under the legs and tie the legs together with a little dampened string.
• Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
• Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.

JULIA'S CHICKEN WITH HERBES DE PROVENCE

Steps:

• In a medium casserole pot, heat the butter and olive oil on medium heat until lightly foaming.
• Add the chicken and cook until lightly brown on both sides, about 5 minutes.
• Add salt and pepper, herbes de provence and garlic.
• Cover pot and allow chicken to cook for about 10-12 more minutes or more if using bone-in. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.
• When chicken is done, remove to a plate and keep warm.
• Mash the garlic in the casserole with the back of a spoon.
• Add the 1/2c of white wine and reduce it by about half over high heat while scraping the bottom of the pot.
• In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1Tb of white wine.
• Next, beat in the casserole liquid very slowly, a few tablespoons at a time. This will create a thick and gorgeous hollondaise sauce.
• Continue to beat the sauce over low heat until it is thick and creamy.
• Plate the reserved chicken and pour the hollondaise over. Top with freshly chopped parsely and/or basil.

ROTISSERIE HERBES DE PROVENCE CHICKEN RECIPE

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.