Best Herbes De Provence Rotisserie Chicken Recipes

HERBS DE PROVENCE CHICKEN

Herbs de Provence Chicken image

Herbs de Provence chicken is an incredibly simple way to prepare chicken that gives you a big bang for your buck. Chicken thighs are coated in herbs de Provence seasoning then cooked over shallots, garlic, and lemon until the chicken is crispy on the outside and juicy inside. And the pan juices taste as delicious as the chicken!

Provided by Kristen Stevens

Categories Dinner

Time 45m

Number Of Ingredients 8

Ingredients

8 skin-on chicken thighs
1 tablespoon herbs de provence
1 teaspoon EACH: sea salt and pepper
¼ cup dry vermouth or dry white wine
4 medium shallots (quartered)
8 cloves garlic (whole) (peeled)
1 lemon (quartered)
4 thyme sprigs

Steps:

Preheat your oven to 425 degrees Fahrenheit.
Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Nutrition Facts : ServingSize 2 chicken thighs + ¼ of the shallot and garlic sauce, Calories 683 kcal, Sugar 3 g, Sodium 809 mg, Fat 48 g, SaturatedFat 13 g, TransFat 1 g, Carbohydrate 11 g, Fiber 2 g, Protein 48 g, Cholesterol 283 mg, UnsaturatedFat 30 g

HERBED ROTISSERIE CHICKEN

Herbed Rotisserie Chicken image

Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy

Provided by TishT

Categories Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 -4 lbs chicken
1 tablespoon herbes de provence
1 tablespoon olive oil
2 lemons
salt and pepper

Steps:

Pre-heat the oven to 450 degrees Broil or Top heat mode.
Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
Tuck the wings under the legs and tie the legs together with a little dampened string.
Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.

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

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.