Roast Chicken Provençale

Roast Chicken Provençale
Photo by Becky Luigart-Stayner

Ingredients

  • 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
  • 1 small onion, quartered
  • 1 (7-pound) roasting chicken
  • ½ teaspoon black pepper
  • Cooking spray
  • + 4 more ingredients
    • 3 garlic cloves, minced
    • 2 teaspoons kosher salt
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons dried herbes de Provence

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
    • 1/2 cup fresh basil leaves
    • 1/4 cup Kalamata olives
    • 1 small onion
    • 1 garlic clove
    • 1/2 cup dry white wine
    • 2 plum tomatoes
    • 1 3-pound chicken


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