Roast Chicken Provencal

Posted: Wednesday, August 08, 2007

 

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  Roasted chicken is equally delicious served hot from the oven or sliced for a cold supper. Seasoned with Herbes de Provence, it's an herb-infused feast either way. Photo by Sue Ade/Morris News Ser

Roasted chicken is equally delicious served hot from the oven or sliced for a cold supper. Seasoned with Herbes de Provence, it's an herb-infused feast either way.

Photo by Sue Ade/Morris News Ser

1 large whole roasting chicken

about 5-7 pounds

2 tablespoons dried Herbes de Provence

2 tablespoons fresh lemon

juice

2 tablespoon olive oil

2 teaspoons kosher salt

3 garlic cloves, minced

1 small onion, quartered

Olive oil cooking spray

Preheat oven to 400 degrees. Combine Herbes de Provence, lemon juice, olive oil, salt and garlic in small bowl; set aside. Remove and discard the giblets and neck from the chicken.

Rinse the chicken, inside and out, with cold water and pat dry; trim excess fat.

Place chicken, breast side up, on a rack in a large roasting pan.

Loosen the skin from the breast and drumsticks by inserting fingers and gently pushing between skin and meat; place a bit of the Provenal seasoning mixture between the meat and skin.

Place onion in cavity of chicken and pour any remaining Provenal seasoning over the entire chicken.

Tie legs together with a string. Roast chicken for 1 hour at 400 degrees, then reduce temperature to 375 degrees and bake for 30 minutes more or until chicken has reached a safe minimum internal temperature of 165 degrees as measured using a food thermometer.

Before slicing, allow chicken to rest for 15 minutes. Remove string and onion from chicken cavity before serving.



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