Rotisserie Herbes De Provence Chicken Recipes

ROTISSERIE HERBES DE PROVENCE CHICKEN RECIPE

Rotisserie Herbes de Provence Chicken Recipe image

Provided by Silvermama

Number Of Ingredients 6

Ingredients

2 tablespoons (1/4 stick) butter,
room temperature
2 tablespoons dried herbes de
Provence*
1 tablespoon coarse kosher salt
2 3 1/2 pound chickens

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.

ROASTED CHICKEN WITH HERBES DE PROVENCE

Roasted Chicken With Herbes De Provence image

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

Ingredients

1 roasting chicken
1 teaspoon herbes de provence
1 garlic clove
1 tablespoon sherry wine, divided

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 ROTISSERIE CHICKEN

Herbes De Provence Rotisserie Chicken image

Make and share this Herbes De Provence Rotisserie Chicken recipe from Food.com.

Provided by KathyP53

Categories Whole Chicken

Time 7h

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons butter, room temperature
2 tablespoons dried herbes de provence
1 tablespoon coarse kosher salt
2 (3 1/2 lb) roasting chickens

Steps:

Place butter, herbes and salt in small bowl, mash with fork until blended to a thick, granular paste.
Starting at neck 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 extra-large resealable plastic bags. Chill at least 6 hours.
Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pans under chicken for drips. Close grill, inserting stem of instant read thermometer through hole in roof of grill to monitor temperature. Maintain temperature at around 400 degrees by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill for 10 minutes.
Slide chickens off spit and onto platter. Cut each chicken into 6-8 pieces and arrange on platter.

Nutrition Facts : Calories 772.3, Fat 58, SaturatedFat 17.9, Cholesterol 259.7, Sodium 1429, Protein 58.6

ROASTED CHICKEN PROVENçAL

Roasted Chicken Provençal image

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose "Confessions of a Serial Entertainer" is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

Provided by Sam Sifton

Categories dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs or 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 to 3/4 cup all-purpose flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8 to 10 cloves garlic, peeled
4 to 6 medium-size shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of thyme, for serving

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.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 24 grams, Carbohydrate 33 grams, Fat 35 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 689 milligrams, Sugar 7 grams, TransFat 0 grams

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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 1 day ahead. Keep refrigerated. Let chickens stand at room temperature about 30 minutes before cooking.
Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pan(s) under chickens for drips. Close grill, inserting stem of instant-read thermometer through hole in hood of grill to monitor temperature. Maintain temperature at around 400°F by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted into thickest part of thigh registers 170°F, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill 10 minutes.
Slide chickens off spit and onto platter. Cut each chicken into 6 or 8 pieces and arrange on platter.
TO GRILL A WHOLE CHICKEN WITHOUT A ROTISSERIE: If using a charcoal grill,arrange coals on either side of a disposable aluminum baking pan, dividing coals equally. If using a three-burner gas grill, light burners on left and right, leaving center burner off. If using a two-burner gas grill, light burner on side opposite disposable pan. Insert an instant-read thermometer into top vent of grill or place oven thermometer inside grill on grate over pan. Bring temperature to 350°F to 375°F. Place chicken on grate above pan. Close grill. Adjust grill vents or heat setting as needed to maintain temperature.

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