Roasted Chicken With Herbes De Provence Recipes

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:

• 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

ROAST PROVENçAL CHICKEN

Steps:

• Preheat oven to 475°. Mix garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place on a wire rack set inside a roasting pan.
• Roast chicken until skin begins to brown, 25-30 minutes. Reduce heat to 350° and roast until an instant-read thermometer inserted into thigh registers 165°, 25-30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.
• DO AHEAD: Chicken can be made 2 days ahead. Let cool. Cover and chill; bring to room temperature before serving.

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.

ROAST CHICKEN WITH HERBES-DE-PROVENCE BASTE

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.

CROCK POT ROASTED HERBES DE PROVENCE WHOLE CHICKEN

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).

ROASTED CHICKEN WITH HERBES DE PROVENCE

Steps:

• Heat oven to 375 degrees F. Rinse chicken and pat dry. Place chicken in 13x9-inch baking pan. Combine 2 teaspoons Herbes de Provence and 1/2 teaspoon garlic salt; rub over chicken.
• Toss vegetables in a large bowl with oil, remaining Herbes de Provence, remaining garlic salt and black pepper. Arrange vegetables around chicken. Bake 1 1/4 hours or until meat thermometer inserted in thigh registers 180 degrees F and potatoes are tender.