Herbs De Provence Roasted Chicken Recipes

ROASTED CHICKEN WITH HERBES DE PROVENCE

Steps:

• Preheat oven to 375°F. Mix seasonings in small bowl. Place chicken in foil-lined roasting pan. Rub chicken with 1/2 of the seasoning mixture.
• Toss vegetables in large bowl with oil and remaining seasoning mixture. Arrange vegetables around chicken.
• Roast 1 1/4 hours or until chicken is cooked through and vegetables are tender

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.

ROASTED CHICKEN PROVENçAL

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.

ROASTED CHICKEN WITH HERBES DE PROVENCE

Steps:

• Wash and prep chicken. Place in roaster.
• Peel the garlic clove by whacking it with the flat of a knife (yes, you could just take the peel off, but the smashing/bruising releases the flavor as well as removing the peel).
• Put the garlic into the chicken's cavity.
• Put 1/2 the sherry into the cavity and sprinkle half over the chicken's breast.
• Sprinkle the Herbs de Provence over the chicken.
• Roast, covered, at 350F for 60-90 minutes depending on the size of the chicken then remove the lid and roast uncovered another 15-30 minutes until the skin is crisp and the chicken is fully cooked.
• If you want a sauce either use the pan juices to make gravy or deglaze the pan with a little white wine. Either would be delicious.