ROASTED CHICKEN PROVENCAL
Juicy chicken gets a French twist with roasted tomatoes, onion, peppers and olives.
Provided by Food Network Kitchen
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Put the tomatoes, bell pepper, onion, olives and anchovies in a large roasting pan. Add the marmalade, oil, 1/4 teaspoon salt and 1 tablespoon water and toss to coat thoroughly.
- Pat the chicken dry, insert the rosemary into its cavity and sprinkle with 1 1/2 teaspoons salt and a couple turns of pepper. Push the vegetables to the sides of the roasting pan and put the chicken breast-side up in the center.
- Roast for 30 minutes. Flip the chicken so that it is breast-side down and continue to roast until golden brown all over, about 15 minutes. Flip the chicken back to breast-side up and continue to roast until the vegetables are saucy and tender and the chicken is cooked through (an instant-read thermometer inserted into the thickest part of the thigh should register 165 degrees F), about 15 minutes more. Let rest for 10 minutes, then cut the chicken into pieces and serve with the vegetables.
PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 15
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.
GRILLED BUNDT-PAN PROVENCAL CHICKEN WITH ROASTED POTATOES
Get double duty out of your Bundt pan by using it as a stand for chicken and a roasting pan for potatoes. That way, they will cook at the same time on the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 4h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rub the chicken all over, including the cavity with 1 tablespoon salt, 1/4 teaspoon pepper and 1 teaspoon herbes de Provence. Refrigerate for at least 2 hours or up to overnight; bring the chicken to room temperature 30 minutes before grilling.
- Put the potatoes in a large nonstick skillet and cover with water by 1/2 inch. Season with enough salt to taste like seawater. Bring to a boil and turn down to a simmer. Simmer potatoes until mostly cooked through, 3 to 4 minutes. Drain.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Put the par-cooked potatoes in the bundt pan, along with the 3 smashed garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Stir to combine.
- Mix together the lemon zest with the remaining 1/4 cup olive oil, 1 teaspoon herbes de Provence and the clove grated garlic in a small bowl. Pat the chicken dry and spread a little of the oil mixture under the skin of the breasts and thighs. Brush or rub the rest all over the chicken. Sprinkle with a little more salt and pepper. Place the chicken cavity over the middle of the Bundt pan so that the chicken is sitting upright on top of the potatoes.
- Carefully put the Bundt pan on the indirect side of the grill, with the back of the chicken facing the hotter side. Cover and cook for about 40 minutes. Carefully rotate the Bundt pan so that the breast is facing the hotter side of the grill, and give the potatoes a quick stir for even cooking. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads at least 165 degrees F, 25 to 30 minutes more. Remove from the grill and let rest 20 minutes before carving.
- Transfer the potatoes with a slotted spoon to a serving dish. Remove the pieces of garlic. Check for seasoning and add more salt and pepper, if necessary. Strain the fat and liquid in the bottom of the Bundt pan into a small saucepan, then spoon out most of the fat. Heat up the remaining liquid just enough to warm through. Squeeze in some lemon juice to taste and stir in the parsley. Serve the potatoes on the side and the cooking liquid drizzled over the carved chicken.
CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES
Provided by Molly O'Neill
Categories dinner, main course
Time 45m
Yield Four servings
Number Of Ingredients 15
Steps:
- To make the chicken, preheat the oven to 450 degrees. Combine the butter, rosemary, thyme and lemon zest. Stuff the butter between the chicken skin and meat, on breasts and legs. Season the skin with salt and pepper. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
- Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomato and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
- Divide the vegetables among 4 plates. Quarter the chicken, place 1 piece on each plate and serve.
Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 42 grams, Carbohydrate 46 grams, Fat 72 grams, Fiber 13 grams, Protein 57 grams, SaturatedFat 25 grams, Sodium 2126 milligrams, Sugar 13 grams, TransFat 1 gram
PROVENCAL CHICKEN SALAD WITH ROASTED PEPPERS AND ARTICHOKES
This recipe is from Raising the Salad Bar; a wonderful book I received from the Cookbook Swap. Serve this great salad with some crusty bread and you have meal to remember.I would make this with cherry tomatoes because I am no a big fan of sun-dried tomatoes. To serve this as a vegetarian meal omit the chicken and serve with roasted vegetables.
Provided by Sageca
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put sun-dried tomatoes in boiling water; let rest until softened for about15 minutes. Drain tomatoes and mince them. Rinse artichoke hearts and cut in quarters;pat dry with paper towel.
- Slice chicken in 1/2" wide strips.
- I large bowl combine tomatoes,chicken, artichokes,roasted red peppers, olives an parsley.
- To make dressing whisk all dressing ingredients in a small bowl. Before serving whisk again and combine with chicken salad.
- To serve,place baby greens on platter and top with chicken salad or serve on individual plates.
- A little shaved Parmesan or mozzarella could be sprinkled on top.
Nutrition Facts : Calories 471.3, Fat 31.1, SaturatedFat 5.4, Cholesterol 82.3, Sodium 853.7, Carbohydrate 16.8, Fiber 10.1, Sugar 3.7, Protein 33.4
ROASTED CHICKEN STEW PROVENCAL
Wonderful, rustic stew. The balsamic vinegar gives it amazing flavor Leftovers are delicious, but the stew does tend to discolor in the refrigerator.
Provided by droppedstitch
Categories Stew
Time 1h50m
Yield 9-10 cups, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 204.3, Fat 3.9, SaturatedFat 0.9, Cholesterol 72.6, Sodium 371.2, Carbohydrate 8.4, Fiber 0.8, Sugar 1.9, Protein 27.9
ROASTED CHICKEN PROVENçAL
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
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
CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES
Steps:
- Preheat oven to 450 degrees Combine the butter, rosemary, thyme and lemon zest Stuff the butter between the skin and chicken, season skin with salt and pepper Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes. heat a large skillet over medium heat, Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomatoes and garlic and saute 2 minutes. Stir in the parsley, salt and pepper. Divide the vegetables among 4 plates. Place chicken on top.
ROASTED CHICKEN PROVENCAL
Number Of Ingredients 11
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
PROVENCAL ROASTED CHICKEN WITH HONEY AND THYME
This is a little different way of doing roast chicken and it is very nice. Serve with rice or couscous so that none of the sauce goes to waste!
Provided by Irmgard
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 634.5, Fat 48.4, SaturatedFat 11.8, Cholesterol 160.4, Sodium 260.6, Carbohydrate 10.8, Fiber 0.1, Sugar 8.7, Protein 38
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