Provencal Roasted Chicken With Honey And Thyme Recipes

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.

Steps:

• Heat oven to 400°F. Place chicken, breast side up, in ungreased shallow roasting pan.
• Grate peel from lemon; squeeze juice. In small bowl, mix lemon peel, lemon juice and oil. Drizzle half of lemon mixture over chicken; pat herbes de Provence and pepper on skin of chicken. Place squeezed lemon halves inside chicken cavity.
• In large bowl, toss potatoes, zucchini, tomatoes, olives and remaining lemon mixture. Arrange vegetables around chicken in roasting pan. Insert ovenproof meat thermometer in chicken so tip is in thickest part of inside thigh and does not touch bone.
• Bake 1 hour 45 minutes to 2 hours or until thermometer reads 180°F, legs move easily when lifted or twisted and vegetables are tender.

Steps:

• Rub the herbes de Provence into the chicken legs and thighs.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add 2 tablespoons olive oil and sliced garlic. Add chicken legs and thighs to the pot and brown on both sides, 5 to 7 minutes. Remove chicken from pot and set aside. Add chicken stock to the pot and place a rack inside. Return chicken to the pot, on top of the rack. Close and lock the lid; choose high pressure and set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• While chicken is cooking, prepare the sauce. Whisk honey, lemon zest, lemon juice, thyme leaves, remaining oil, and lavender flowers together in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to the prepared baking sheet. Brush sauce liberally over the chicken; reserve remaining sauce.
• Broil chicken in the preheated oven until browned, about 2 minutes, watching carefully to prevent burning.
• Pour remaining sauce into a small saucepan over medium-high heat. Add one ladleful of liquid from the pressure cooker. Whisk in cornstarch and boil until reduced by half or thickened to your preference, stirring frequently to prevent burning, 1 to 3 minutes. Serve sauce alongside 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.

Steps:

• Preheat the oven to 425 degrees F.
• To make the chicken, season the chicken cavity with salt and pepper to taste.
• Stuff the chicken cavity with the shallot, half the thyme, and lemon zest.
• Set on a rack in the roasting pan and brush the chicken with a bit of the olive oil.
• Whisk the honey and remaining oil in a small bowl.
• Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture.
• Season the bird with salt and pepper to taste.
• Tuck the wings under the back, cross the legs, and tie them with kitchen string.
• Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes.
• Remove the pan from the oven and turn the chicken breast side up.
• Cut the string where it holds the legs together and open up the legs a bit.
• Baste the chicken with the pan drippings, using the thyme sprigs as a brush.
• Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F, 20 to 25 minutes more.
• Transfer the chicken to a carving board and let rest for 10 minutes before carving.
• To make the sauce, remove the rack from the roasting pan.
• Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits and cling to the pan.
• Strain the pan drippings into a small bowl and spoon off the fat.
• Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce.