Best Herbes De Provence Rotisserie Chickens Recipes

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HERBES DE PROVENCE CHICKEN



Herbes De Provence Chicken image

Easy to prepare, this recipe came with a packet of herbs de Provence and lavender from Purple Haze Lavender. Very flavorful. Our girls, who don't like anything too "out there," really liked this dish. The chicken is marinated, so be sure to leave time for the meat to soak in all the flavors! Herbs de Provence can be found as a spice blend or you can make your own (I like the ones that include lavender).

Provided by Kate 8

Categories     Chicken Breast

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon herbes de provence (Recommend #18565)
4 teaspoons fresh lemon juice
8 teaspoons extra virgin olive oil
2 garlic cloves, crushed
1/2-1 teaspoon hot sauce
1 teaspoon sea salt
4 chicken breasts (I use boneless)

Steps:

  • Combine first six ingredients to create marinade.
  • Add chicken breasts and allow to marinade for at least two hours.
  • Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
  • Alternately, grill until cooked thoroughly using marinade to baste frequently.

Nutrition Facts : Calories 332.5, Fat 22.4, SaturatedFat 5.1, Cholesterol 92.8, Sodium 688.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 30.4

ROTISSERIE HERBES DE PROVENCE CHICKEN RECIPE



Rotisserie Herbes de Provence Chicken Recipe image

Provided by Silvermama

Number Of Ingredients 6

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.

CROCK POT ROASTED HERBES DE PROVENCE WHOLE CHICKEN



Crock Pot Roasted Herbes De Provence Whole Chicken image

This chicken is so tender that it falls right off of the bones! Herbes de Provence is a wonderful spice to use on poultry, fish, and veggies (even potatoes). This chicken can also be roasted in the oven, but I prefer it cooked in the crock pot -it is more tender and flavorful when it is slow-cooked. Feel free to throw some additional veggies into the crock pot for a complete meal! Another recipe from a Suzanne Somers' cookbook (and then modified by me to cook in a crock pot).

Provided by Helping Hands

Categories     Whole Chicken

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 7

5 lbs whole chickens
2 medium onions, chopped roughly
2 parsnips, chopped roughly
3 tablespoons herbes de provence
salt and pepper
1/4 cup chicken broth
3 tablespoons olive oil

Steps:

  • Clean and dry chicken, after removing giblets.
  • Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken.
  • Place one chopped onion inside the cavity of the chicken.
  • Place chicken in crock pot.
  • Throw remaining onions and parsnips around chicken in crock pot.
  • Pour chicken both over chicken and veggies.
  • Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).

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

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.

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