Roast Chicken Provençale

Roast Chicken Provençale
Photo by Becky Luigart-Stayner

Ingredients

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

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


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