HERBES DE PROVENCE ROASTED POTATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.
ROAST CHICKEN WITH HERBES-DE-PROVENCE BASTE
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Provided by Roger Mooking
Categories chicken,dinner,Main,Roast
Yield 4 servings
Number Of Ingredients 24
Steps:
- Bring 1 1/4 gallons of water to a rolling boil. Remove from the heat and add the salt, oregano, rosemary, thyme, garlic, pepper, juniper berries and bay leaves. Stir until the salt is completely dissolved.
- Transfer the brine to a lidded container and refrigerate until completely cool, about 1 1/2 hours.
- Place the chicken in the brine breast-side down and weigh it down with a heavy plate or a bowl filled with water so it's completely submerged in the brine. Cover and transfer to the refrigerator to brine for 12 hours.
- In a medium bowl, put the olive oil, butter, canola oil, lemon juice, vinegar, herbes de Provence, onion, oregano, rosemary, sugar, pepper, chile flakes, lavender and salt. Whisk together until the butter and oil are fully blended.
- Roast the chicken: Preheat the oven to 375ºF. Remove the chicken from the brine and pat dry inside and out with paper towels.
- In a 13-by-9-inch roasting pan, shingle the potatoes starting from the corner of the pan. Continue shingling until the bottom of the pan is covered in 2 to 3 layers of potatoes.
- Brush the chicken inside and out with half of the baste; reserve the other half for later. Cross the legs of the chicken and tuck them into the tail. Place the chicken breast-side up in the roasting pan and transfer to the oven.
- Roast for approximately 60 minutes, brushing the chicken with the reserved baste every 6 to 8 minutes. When done, both the chicken and potatoes should be golden brown and a meat thermometer inserted into the thickest part of the chicken should read 155 to 160ºF.
- Transfer the chicken to carving board, cover loosely with foil and let rest for 10 to 15 minutes.
- Carve the chicken into quarters and serve with the roasted potatoes.
PAN-ROASTED CHICKEN WITH HERBES DE PROVENCE RECIPE
Provided by drwilliamg
Number Of Ingredients 4
Steps:
- Preheat an oven to 400ºF. Rub the chicken with 1 Tbs. of the olive oil. Season the chicken generously on both sides with salt and pepper, then rub on both sides with the herbes de Provence. In an ovenproof pan roaster or a sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Working in batches, place the chicken, skin side down, in the pan and sear until browned and crisp, about 6 minutes per batch. Return all the chicken, skin side up, to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF, 10 to 15 minutes. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Leave the chicken breasts whole or cut into slices, if desired. Drizzle with olive oil and serve immediately. Serves 4.
ROASTED CHICKEN WITH HERBES DE PROVENCE
Herbs de Provence can be hard to find. Try one of the health food stores or gourmet stores that sell bulk spices in little, plastic bags. This seasoning makes a nice change from the usual flavors Americans use with chicken. Its different without being weird. Garlic and a dash of sherry rounds out the flavor for a simple but delicious meal.
Provided by 3KillerBs
Categories Whole Chicken
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
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.
HERBES DE PROVENCE ROASTED CHICKEN AND POTATOES
Aromatic Herbes de Provence seasons chicken, potatoes and carrots before roasting. This dish is so easy to prepare that you'll be adding it to your rotation of family dinner recipes.
Provided by Allrecipes Member
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Mix wine, oil and Seasoning Mix in large bowl. Add chicken and vegetables; toss to coat well.
- Arrange chicken, skin side down, and vegetables in single layer on large shallow foil-lined baking pan sprayed with no stick cooking spray.
- Roast 45 minutes or until chicken is cooked through and vegetables are tender. Stir vegetables and turn chicken after 30 minutes.
Nutrition Facts : Calories 242 calories, Carbohydrate 9.8 g, Cholesterol 58.2 mg, Fat 13.1 g, Fiber 1.5 g, Protein 19.4 g, SaturatedFat 3.3 g, Sodium 115.9 mg, Sugar 1.8 g
CROCK POT ROASTED HERBES DE PROVENCE WHOLE CHICKEN
This chicken is so tender that it falls right off of the bones! Herbes de Provence is a wonderful spice to use on poultry, fish, and veggies (even potatoes). This chicken can also be roasted in the oven, but I prefer it cooked in the crock pot -it is more tender and flavorful when it is slow-cooked. Feel free to throw some additional veggies into the crock pot for a complete meal! Another recipe from a Suzanne Somers' cookbook (and then modified by me to cook in a crock pot).
Provided by Helping Hands
Categories Whole Chicken
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and dry chicken, after removing giblets.
- Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken.
- Place one chopped onion inside the cavity of the chicken.
- Place chicken in crock pot.
- Throw remaining onions and parsnips around chicken in crock pot.
- Pour chicken both over chicken and veggies.
- Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).
HERBES DE PROVENCE ROASTED CHICKEN AND POTATOES
Aromatic Herbes de Provence seasons chicken, potatoes and carrots before roasting. This dish is so easy to prepare that you'll be adding it to your rotation of family dinner recipes.
Provided by Allrecipes Member
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Mix wine, oil and Seasoning Mix in large bowl. Add chicken and vegetables; toss to coat well.
- Arrange chicken, skin side down, and vegetables in single layer on large shallow foil-lined baking pan sprayed with no stick cooking spray.
- Roast 45 minutes or until chicken is cooked through and vegetables are tender. Stir vegetables and turn chicken after 30 minutes.
Nutrition Facts : Calories 242 calories, Carbohydrate 9.8 g, Cholesterol 58.2 mg, Fat 13.1 g, Fiber 1.5 g, Protein 19.4 g, SaturatedFat 3.3 g, Sodium 115.9 mg, Sugar 1.8 g
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