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Provencal Garlic Chicken

Provencal Garlic Chicken created by Tinkerbell

A delicious, low fat, garlicky chicken. Done in a dutch oven or a roasting pan with lid, the chicken steams on top of a bed of veggies and herbs. Don't be afraid of the amount of garlic cloves, they will sweeten and become very mild. Wonderful started the day before if you rub some olive oil, thyme and sea salt on it then let it sit in the fridge over night but that is not necessary. Still great if you don't.

Ready In:
1hr 50mins
Serves:
Units:

ingredients

directions

  • Preheat your oven to 350 degrees F. In your Dutch oven or cast iron pot (with lid), lay the vegetables, the garlic. Place your bird on top and pour the white wine over the chicken, then the oil.
  • Seal the lid with a mixture of flour and water, and bake for 90 minutes. When done, remove from oven and allow your pot/Ducth oven to sit still for a good fifteen minutes! Don't peak, it's all good. Serve with country crusty bread and a good, young Shiraz.
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RECIPE MADE WITH LOVE BY

@MarraMamba
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@MarraMamba
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"A delicious, low fat, garlicky chicken. Done in a dutch oven or a roasting pan with lid, the chicken steams on top of a bed of veggies and herbs. Don't be afraid of the amount of garlic cloves, they will sweeten and become very mild. Wonderful started the day before if you rub some olive oil, thyme and sea salt on it then let it sit in the fridge over night but that is not necessary. Still great if you don't."
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  1. Tinkerbell
    Provencal Garlic Chicken Created by Tinkerbell
    Reply
  2. Tinkerbell
    Provencal Garlic Chicken Created by Tinkerbell
    Reply
  3. Tinkerbell
    Overall, this was a good recipe. I wasn't sure why we'd want to leave the garlic cloves unpeeled so I peeled all 46 of them. I agree with MarraMamba, don't be afraid of using all the garlic. Their flavor mellowed out, a lot. The instructions don't mention when to add the herbs so I just threw them into the pot with the veggies. I used the green beans and all fresh herbs but no juniper berries. After baking 90 minutes, then resting for 20 I removed the lid & put the pot back in the oven on broil for about 5 minutes to brown the skin slightly. I think this is a nice recipe but in the end it didn't really have a lot of flavor for all that went into it. The veggies, mainly the potatoes, picked up the flavor of the herbs the best but since my family leans toward stronger flavors, we smashed up the potatoes & used the Basil Blue Cheese butter from recipe #370970 which was a nice addition. Thanks for sharing, MarraMamba! Made for ZWT5 - Ali Baba's Babes.
    Reply
  4. MarraMamba
    A delicious, low fat, garlicky chicken. Done in a dutch oven or a roasting pan with lid, the chicken steams on top of a bed of veggies and herbs. Don't be afraid of the amount of garlic cloves, they will sweeten and become very mild. Wonderful started the day before if you rub some olive oil, thyme and sea salt on it then let it sit in the fridge over night but that is not necessary. Still great if you don't.
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