Roast Chicken Provençale

Roast Chicken Provençale
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon chilled butter, cut into small pieces
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1/3 cup Sauvignon Blanc or other dry white wine
  • 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

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Variations on Roast Chicken Provençale

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


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