Recipes
Chicken Provencal
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Ingredients
Instructions1. Preheat oven to 400 F. In a large roasting pan, toss together tomatoes, onions, fennel, olives, sliced garlic, 4 Tablespoons oil, 2 Tablespoons crushed Herbes de Provence, 2 teaspoons salt and ? tsp pepper. Push vegetables to sides of pan to make room for chicken. 2. In a small bowl, combine minced garlic, 2 Tablespoons oil, 1-1/2 teaspoons crushed Herbes de Provence, 1 teaspoon salt and ? tsp pepper. Pat chicken dry, then cut in half and remove back bone and any excess fat. Rub outside of chicken with oil mixture and place in the middle of a roasting pan skin side up. Add chicken stock and cover with foil. Roast for 1 hr. After 1 hr, remove foil and baste chicken with juices in the pan. Cook uncovered for an additional 30 minutes or until golden brown. Remove chicken to carving board and let rest 10 minutes before carving. 3. Gently toss roasted vegetables with pan juices and serve with crusty bread along side chicken. Reduce the extra liquid for a delicious gravy. Other Poultry RecipesBastilla |
