Super Easy Provençal Inspired Roast Chicken. Super Easy Provençal Inspired Roast Chicken One of my favorite chicken preparations is this Provençal-inspired roast chicken because it makes great use of four ingredients I almost always have on hand (chicken, tomatoes, olives, herbs) and really is such a simple, elegant and delicious dish that is just too easy not to make. Super Easy Provençal Inspired Roast Chicken step by step. Place all ingredients in a large roasting pan or baking dish, except for the lemon slices, finishing by sprinkling the salt, pepper and herbs as evenly as reasonably possible over the entire area. (This reduces the amount of tossing/jostling of ingredients.
Season the chicken with the herbes de Provence.
Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over outside of chicken.
You can cook Super Easy Provençal Inspired Roast Chicken using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Super Easy Provençal Inspired Roast Chicken
- You need 4 pounds of bone-in, skin-on chicken pieces, patted dry.
- You need 6 of ripe med tomatoes, cut into sixths. If using some or all grape tomatoes like I did, 8 to 10 of them equal one regular tomato - no need to cut them.
- It's 1 of medium onion, peeled and cut into sixths.
- Prepare 6 cloves of garlic, peeled and lightly crushed.
- You need 3/4 cup of well drained olives (salty black ones or Kalamata types are typical, but I use whatever's on hand).
- You need 1 of lemon, half cut into 1/4-inch thick slices, the other half juiced.
- You need 2-2.5 teaspoons of kosher salt (depending on how salty your olives and how salty you like your food).
- You need 1/4 teaspoon of black pepper.
- Prepare 1/4 cup of chopped fresh parsley and/or basil.
- Prepare of optional: up to 2 tsp dried herbes de provence (or any combination of the herbs that go into it, if you don't have the specific blend: basil, rosemary, sage, thyme, fennel, lavender, savory).
- Prepare 2 Tablespoons of olive oil.
Garlic, tomatoes, white wine, and kalamata olives make up the signature sauce that's spooned over Chicken Provencal. To add more flavor to this quick and easy chicken dish, add a tablespoon of capers. A simple roast chicken is the perfect Sunday dinner. Tender, juicy roasted chicken has it all.
Super Easy Provençal Inspired Roast Chicken step by step
- Preheat the oven to 425F..
- Place all ingredients in a large roasting pan or baking dish, except for the lemon slices, finishing by sprinkling the salt, pepper and herbs as evenly as reasonably possible over the entire area. (This reduces the amount of tossing/jostling of ingredients needed to evenly distribute the seasoning.).
- Get in there with your hands and gently toss all the ingredients together to evenly distribute the seasoning..
- Pull the chicken pieces and distribute them evenly atop the vegetables, skin side up. Distribute the lemon slices atop a few of the chicken pieces..
- Roast the chicken in the middle rack of the oven for 30 minutes, then move to the next rack up to encourage browning on the skin for another 45 minutes..
- That's it! I like to serve it with slices of crusty bread on the side for a super easy and complete meal, and the soft, sweet roasted garlic is specially delicious when paired with a little butter on that bread. And in warm weather like we've been having, we find a chilled Sauv Blanc or Pinot Gris/Grigio is a perfect way to wash it down..
A roasted chicken is so simple to prepare, make two and save the leftovers for these delicious shredded-chicken dinners — a simple meal that's perfect for weekdays. Check out these top-rated roasted chicken recipes. Spice up your Sunday roast with this African-inspired recipe where the chicken comes with jollof stuffing and a peanut butter and tomato sauce. Chicken Provençal with olives & artichokes In a large skillet, brown chicken in oil; remove and set aside. Saute onion and garlic in drippings until tender.