Roasted Chicken Provencal 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:

• 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.
• For 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 a v-rack or regular rack in a roasting pan, and brush 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 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 it rest 10 minutes before carving.
• For 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 that 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.

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:

• In a large skillet, brown chicken in oil; remove and set aside. , Saute onion and garlic in drippings until tender. Stir in remaining ingredients. , Spoon into a 3-qt. baking dish; arrange chicken pieces on top. Cover and bake at 350° for 65-75 minutes or until chicken juices run clear.

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.

Steps:

• Preheat oven to 450°F. Season chicken with salt and pepper. In an 8- to 10-inch ovenproof skillet roast chicken in middle of oven 20 minutes.
• Reduce temperature to 350°F.
• Roast chicken 40 minutes more, or until a thermometer inserted in fleshy part of an inner thigh registers 170°F. and juices run clear. Transfer chicken to a cutting board and keep warm, loosely covered.
• While chicken is roasting, finely chop onion and garlic separately. Seed tomatoes and cut into 1/4-inch dice. Pit olives and finely slice. Chop enough basil to measure 2 tablespoons and cut remaining leaves into thin strips.
• Pour off all but 2 teaspoons fat from skillet and sauté onion over moderately high heat, stirring, 30 seconds. Add garlic and sauté, stirring, 30 seconds. Add wine and deglaze skillet, scraping up brown bits. Simmer mixture until reduced by about half. Add stock and return mixture to a simmer. Add tomato and olives and simmer until sauce is slightly thickened, about 3 minutes. Stir in basil strips and remove pan from heat. Cut chicken into 4 serving pieces.
• Pour sauce over chicken and sprinkle with chopped basil.

Steps:

• Preheat oven to 450 degrees. Coat large, heavy nonstick roasting pan with olive oil cooking spray.
• Toss root vegetables with vinegar, 2 teaspoons tarragon, 1/2 teaspoon thyme, garlic, salt, black and red pepper until coated. Bake in preheated oven 30 to 45 minutes, until vegetables begin to caramelize.
• Add green beans. Bake 10 to 15 minutes longer, until vegetables are tender.
• Remove vegetables to large bowl. Cover to keep warm.
• And wine to pan, scraping brown bits off bottom. Add chicken. Bake 15 to 20 minutes until cooked through. Add chicken to vegetables. Cover.
• Place roasting pan on top of range. Add broth. Bring to simmer.
• Stir flour with 1/2 cup water until smooth. Add to broth. Cook, stirring constantly, until smooth.
• Add 1 teaspoon tarragon and 1/2 teaspoon tyme. Return vegetables and chicken to pan. Toss to coat evenly. Heath through.