729. Roast Chicken Provencale

1

Provence is a region in Southern France, very well loved and known for its rustic and local cuisine and produce. Arguably the most famous dish hailing from that region is the ratatouille, which showcases the abundant use of aubergines, capsicums, garlic, onion, tomato, and of course olive oil. It is also famous for its dry herb blend, aptly named Herbes de Provence. This herb mixture may vary slightly, but the main components are rosemary, thyme, majoram, and oregano.
I don’t know how authentic this particular roast chicken is to Provence, but I named it after the region as it is typical of what you would find there: lots of lemon, garlic, and herbes de Provence.

Ingredients:

1×1.4kg chicken
4 lemons
2 heads garlic
2 onions
1-2 large potatoes
1 tsp salt, pepper
1 tsp herbes de provence
drizzle olive oil

Method:

Cut the chicken into 8 pieces, place skin-side up in a roasting dish.
Cut the lemon into quarters, cut the onion into wedges (you can opt to peel or not the onion), separate the garlic into unpeeled cloves, cut the potato (if using) into thick wedges, and place all around the chicken (not over).
Sprinkle with the salt, pepper to taste, and herbes de provence, and finally drizzle with olive oil.
Roast in a preheated 400F oven for 90 minutes. Serve hot.

 

 صحة و عافية
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