Herbes De Provence Chicken Food

HERBS DE PROVENCE CHICKEN

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Roast the chicken for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

ROASTED CHICKEN PROVENçAL

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. 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.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

ROASTED CHICKEN WITH HERBES DE PROVENCE

Steps:

• Wash and prep chicken. Place in roaster.
• Peel the garlic clove by whacking it with the flat of a knife (yes, you could just take the peel off, but the smashing/bruising releases the flavor as well as removing the peel).
• Put the garlic into the chicken's cavity.
• Put 1/2 the sherry into the cavity and sprinkle half over the chicken's breast.
• Sprinkle the Herbs de Provence over the chicken.
• Roast, covered, at 350F for 60-90 minutes depending on the size of the chicken then remove the lid and roast uncovered another 15-30 minutes until the skin is crisp and the chicken is fully cooked.
• If you want a sauce either use the pan juices to make gravy or deglaze the pan with a little white wine. Either would be delicious.

HERBES DE PROVENCE CHICKEN

Steps:

• Combine first six ingredients to create marinade.
• Add chicken breasts and allow to marinade for at least two hours.
• Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
• Alternately, grill until cooked thoroughly using marinade to baste frequently.

HERBES DE PROVENCE CHICKEN RECIPE

Steps:

• Preheat the oven to 375°F.
• In a small bowl, mix olive oil, lemon juice, and Herbes de Provence. Pour this mixture on the chicken.
• Sprinkle some salt and pepper on it. Rub the mixture on the chicken thoroughly and set it aside for 20 minutes to marinate and infuse all the flavors.
• In a large bowl, arrange the vegetables around the chicken and roast it for 1 hour until the chicken is cooked and vegetables are tender.
• Your Herbes de Provence is ready.

ROAST CHICKEN WITH HERBES-DE-PROVENCE BASTE

Steps:

• Bring 1 1/4 gallons of water to a rolling boil. Remove from the heat and add the salt, oregano, rosemary, thyme, garlic, pepper, juniper berries and bay leaves. Stir until the salt is completely dissolved.
• Transfer the brine to a lidded container and refrigerate until completely cool, about 1 1/2 hours.
• Place the chicken in the brine breast-side down and weigh it down with a heavy plate or a bowl filled with water so it's completely submerged in the brine. Cover and transfer to the refrigerator to brine for 12 hours.
• In a medium bowl, put the olive oil, butter, canola oil, lemon juice, vinegar, herbes de Provence, onion, oregano, rosemary, sugar, pepper, chile flakes, lavender and salt. Whisk together until the butter and oil are fully blended.
• Roast the chicken: Preheat the oven to 375ºF. Remove the chicken from the brine and pat dry inside and out with paper towels.
• In a 13-by-9-inch roasting pan, shingle the potatoes starting from the corner of the pan. Continue shingling until the bottom of the pan is covered in 2 to 3 layers of potatoes.
• Brush the chicken inside and out with half of the baste; reserve the other half for later. Cross the legs of the chicken and tuck them into the tail. Place the chicken breast-side up in the roasting pan and transfer to the oven.
• Roast for approximately 60 minutes, brushing the chicken with the reserved baste every 6 to 8 minutes. When done, both the chicken and potatoes should be golden brown and a meat thermometer inserted into the thickest part of the chicken should read 155 to 160ºF.
• Transfer the chicken to carving board, cover loosely with foil and let rest for 10 to 15 minutes.
• Carve the chicken into quarters and serve with the roasted potatoes.

SESAME AND HERBES DE PROVENCE CHICKEN TENDERS

Steps:

• Preheat oven to 400 degrees F.
• Mix the salt, seeds, onion and herbs on shallow plate then coat the chicken tenders in mixture and bake on nonstick baking sheet 18 to 20 minutes until golden and firm. Turn halfway through the cooking.
• Combine the shallots with the sherry vinegar.
• Dab, spoon or dip the vinegar over the sticks as you dine.

HERBES DE PROVENCE ROTISSERIE CHICKEN

Steps:

• Place butter, herbes and salt in small bowl, mash with fork until blended to a thick, granular paste.
• Starting at neck of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extra-large resealable plastic bags. Chill at least 6 hours.
• Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pans under chicken for drips. Close grill, inserting stem of instant read thermometer through hole in roof of grill to monitor temperature. Maintain temperature at around 400 degrees by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill for 10 minutes.
• Slide chickens off spit and onto platter. Cut each chicken into 6-8 pieces and arrange on platter.

CROCK POT ROASTED HERBES DE PROVENCE WHOLE CHICKEN

Steps:

• Clean and dry chicken, after removing giblets.
• Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken.
• Place one chopped onion inside the cavity of the chicken.
• Place chicken in crock pot.
• Throw remaining onions and parsnips around chicken in crock pot.
• Pour chicken both over chicken and veggies.
• Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).