Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Provençal Herb and Lemon Roasted Chicken Recipe
    Lost? Site Map

    Provençal Herb and Lemon Roasted Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    dicentra's Note:

    Food & Wine. WINE: Pinot Noir Los or consider an Italian wine, such as Chianti Classico Riserva.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 450°. In a small bowl, combine the chopped thyme, rosemary and lavender leaves with 2 tablespoons of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper.
    2. 2
      Carefully loosen the skin over the chicken breast and legs; don't tear the skin. Gently work the herb paste under the skin, spreading it all over the breast and legs.
    3. 3
      Season the cavity with salt and pepper and stuff with the reserved lemon halves, garlic cloves and herb sprigs.
    4. 4
      Set the chicken in a medium flameproof roasting pan and rub the skin with the remaining 2 tablespoons of olive oil.
    5. 5
      Drizzle with half of the lemon juice and season generously with salt and pepper.
    6. 6
      Roast the chicken for 20 minutes. Drizzle with the remaining lemon juice, then reduce the oven temperature to 350° and roast for about 40 minutes longer, or until the juices run clear when a thigh is pierced; baste once or twice during cooking.
    7. 7
      Cover the bird loosely with foil if it browns too quickly. Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
    8. 8
      Spoon off the fat from the roasting pan and set the pan on 2 burners over moderately high heat.
    9. 9
      Add the water and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil the sauce until reduced to 3/4 cup, then strain and serve with the chicken.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Provençal Herb and Lemon Roasted Chicken

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 684.2
     
    Calories from Fat 488
    71%
    Total Fat 54.2 g
    83%
    Saturated Fat 13.5 g
    67%
    Cholesterol 187.1 mg
    62%
    Sodium 177.4 mg
    7%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.3 g
    1%
    Protein 44.3 g
    88%

    The following items or measurements are not included:

    fresh thyme

    rosemary sprigs

    lavender

    lavender

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites