Super Easy Provençal Inspired Roast Chicken. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan. I cheat and put a little pat of butter on each piece, and it turns out super crispy. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.
Originally this recipe for Roasted Chicken Provencal was inspired from the New York Times Cooking magazine.
Now I don't know if it was photos, or the actual The chicken is first coated with flour, then seared to golden brown and finally pan roasted to perfection, with shallots, garlic, wine and plenty of.
This is the perfect easy roasted chicken recipe.
You can cook Super Easy Provençal Inspired Roast Chicken using 11 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Super Easy Provençal Inspired Roast Chicken
- Prepare 4 pounds of bone-in, skin-on chicken pieces, patted dry.
- You need 6 of ripe med tomatoes, cut into sixths. If using some or all grape tomatoes like I did, 8 to 10 of them equal one regular tomato - no need to cut them.
- You need 1 of medium onion, peeled and cut into sixths.
- It's 6 cloves of garlic, peeled and lightly crushed.
- Prepare 3/4 cup of well drained olives (salty black ones or Kalamata types are typical, but I use whatever's on hand).
- You need 1 of lemon, half cut into 1/4-inch thick slices, the other half juiced.
- You need 2-2.5 teaspoons of kosher salt (depending on how salty your olives and how salty you like your food).
- You need 1/4 teaspoon of black pepper.
- You need 1/4 cup of chopped fresh parsley and/or basil.
- Prepare of optional: up to 2 tsp dried herbes de provence (or any combination of the herbs that go into it, if you don't have the specific blend: basil, rosemary, sage, thyme, fennel, lavender, savory).
- It's 2 Tablespoons of olive oil.
The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner! Rosemary Roasted and Butterflied Chicken — Quick and easy whole chicken recipe with roasted root vegetables and a roasted lemon vinaigrette. We are so happy you're here.
Super Easy Provençal Inspired Roast Chicken Directions
- Preheat the oven to 425F..
- Place all ingredients in a large roasting pan or baking dish, except for the lemon slices, finishing by sprinkling the salt, pepper and herbs as evenly as reasonably possible over the entire area. (This reduces the amount of tossing/jostling of ingredients needed to evenly distribute the seasoning.).
- Get in there with your hands and gently toss all the ingredients together to evenly distribute the seasoning..
- Pull the chicken pieces and distribute them evenly atop the vegetables, skin side up. Distribute the lemon slices atop a few of the chicken pieces..
- Roast the chicken in the middle rack of the oven for 30 minutes, then move to the next rack up to encourage browning on the skin for another 45 minutes..
- That's it! I like to serve it with slices of crusty bread on the side for a super easy and complete meal, and the soft, sweet roasted garlic is specially delicious when paired with a little butter on that bread. And in warm weather like we've been having, we find a chilled Sauv Blanc or Pinot Gris/Grigio is a perfect way to wash it down..
We're Adam and Joanne, the creators of Inspired Taste. We develop the recipes, photograph, shoot videos, and we're the ones. Chicken thighs are browned, then roasted with shallots, lemons, garlic, and what sounds like way too much herbes de Provence. Learn how to make Roast chicken Provençal & see the Smartpoints value of this great recipe. Gently loosen the skin from the breast and leg portions of the chicken; rub the paste evenly under the skin.
