Roast Chicken With Herbes De Provence Baste 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.

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.

ROASTED BALSAMIC-GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
• Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
• Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.

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.

JULIA'S ROAST CHICKEN WITH LEMON AND HERBS

Steps:

• Preparing the chicken:
• Set the rack on the lower middle level and preheat the oven to 425°F.
• Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.
• To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.
• Trim the small bony protrusions, or "nubbins," from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.
• Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.
• Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.
• Roasting the chicken:
• Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.) When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.
• Final Steps:
• While the chicken is resting, make the deglazing sauce in the roasting pan.

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.