Roast Chicken Provençale

Roast Chicken Provençale
Photo by Becky Luigart-Stayner

Ingredients

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

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


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