Roast Chicken Provençale

Roast Chicken Provençale
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons dried herbes de Provence
  • ½ teaspoon black pepper
  • Cooking spray
  • 3 garlic cloves, minced
  • 1/3 cup Sauvignon Blanc or other dry white wine
  • 1 tablespoon chilled butter, cut into small pieces
  • 2/3 cup fat-free, less-sodium chicken broth
  • + 4 more ingredients
    • 1 small onion, quartered
    • 1 (7-pound) roasting chicken
    • 2 teaspoons kosher salt
    • 2 tablespoons fresh lemon juice

Preheat oven to 400°. Combine first 5 ingredients in a small bowl; mash to a paste consistency. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently p...

View full recipe at My Recipes

Comments

Variations on Roast Chicken Provençale

  • Roast Chicken Provençale
    • 3/4 cup veal stock
    • 1/2 cup dry white wine
    • 1 garlic clove
    • 1 small onion
    • 1/4 cup Kalamata olives
    • 1/2 cup fresh basil leaves
    • 1 3-pound chicken


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