Rotisserie Herbes De Provence Chicken Recipes

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.

HERBES DE PROVENCE CHICKEN

Steps:

• Combine first six ingredients to create marinade.
• Add chicken breasts and allow to marinade for at least two hours.
• Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
• Alternately, grill until cooked thoroughly using marinade to baste frequently.

ROTISSERIE CHICKEN

Steps:

• In a small cup or bowl place butter, herbes de Provence and salt.
• Mash with a fork until blended into a paste.
• Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
• Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
• Run the herb/butter mixture under the loosened skin and on the outside of the chicken.
• Truss chicken by tying legs together and tying wings close to the sides.
• Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
• While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
• Remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
• Thread chicken onto spit, pushing them close to the center.
• Reattach spit to motor.
• Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me.
• Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done.
• Temperature inside grill should stay about 400 degrees Fahrenheit.
• You may need to open or close vents to maintain temperature.
• Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes.
• Turn off grill (as I used a charcoal grill I removed the chickens to a platter).
• Let chickens rest for 10 minutes in a covered grill.
• Slide chickens off spit and onto platter (see step above).
• Cut chicken into 6-8 pieces.

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.

HERBES DE PROVENCE ROTISSERIE CHICKEN

Steps:

• In a small bowl, stir together the butter, herbes de Provence, lemon zest, salt and pepper. Gently slide your fingers under the breast of the chicken to loosen the skin, being careful not to tear it. Rub some of the herbes de Provence mixture underneath the skin and the rest on the outside of the chicken. Using kitchen twine, tie the wings behind the back and truss the legs together. Place the chicken upright, with the legs pointing down, on the roasting rack of an electric rotisserie according to the manufacturer's instructions. Set the roasting rack inside the drip tray, then transfer to the rotisserie. Roast at 400°F according to the manufacturer's instructions until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160°F and the thigh registers 170°F, about 55 minutes. Remove the chicken from the rotisserie and lift it off the roasting rack. Place the chicken on a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken, arrange on a warmed platter and serve immediately. Serves 4. Serves 4.

CHICKEN THIGHS HERBS DE PROVENCE

Steps:

• 1. Place chicken thighs in a large zip type bag.
• 2. Mix all marinade ingredients together.
• 3. Pour over chicken thighs and seal bag squeezing out the air. Massage thighs and marinate in the bag. Refrigerate for a few hours or overnight massaging a couple of times. (Wish I could be massaged every night!)
• 4. Grill thighs over medium heat until juices run clear and browned to your liking. I have also cooked these on a countertop grill with excellent results. It takes about 4-5 minutes as both sides are cooked at the same time. Just check juices.
• 5. Let rest for a few minutes before serving. Serve and enjoy. I will actually by the family packs of chicken thighs and marinate them in this before I freeze them so they are ready to just thaw and cook.

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.