Super Easy Provençal Inspired Roast Chicken. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. Roast chicken a whole new way with these methods for salt-crusted, lemon-and-herb-rubbed, curried, jerk Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze.
From a simple organic roast chicken, and Greek-style roast chicken with potatoes to roasted chicken cacciatore with fennel panzanella, engagement roast chicken and even a Game of Thrones-inspired dragon-roasted chicken we have.
Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.
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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 of bone-in, skin-on chicken pieces, patted dry.
- You need 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.
- Prepare of medium onion, peeled and cut into sixths.
- Prepare of garlic, peeled and lightly crushed.
- Prepare of well drained olives (salty black ones or Kalamata types are typical, but I use whatever's on hand).
- Prepare of lemon, half cut into 1/4-inch thick slices, the other half juiced.
- Prepare of kosher salt (depending on how salty your olives and how salty you like your food).
- You need of black pepper.
- You need of chopped fresh parsley and/or basil.
- You need 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).
- You need of olive oil.
This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner! Sauteed chicken Provençal combines the flavors of Southern France: tomatoes, garlic, rosemary, olives and just enough anchovy paste to give the sauce.
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..
Simple roasted new potatoes or boiled green beans would be excellent with the gutsy flavors here. Roasted Chicken Provençal recipe: This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into. This Chicken Provencal recipe is a quicker and leaner take on the French classic made with chicken breasts, cherry tomatoes and olives. I was so inspired by the French food we ate I decided to make and blog this family favourite Chicken Provencal recipe as soon as I got back.