recipe comes from Chef Brian
Johnson who lives in Eden Prairie, Minnesota.
He has been in the food service business for over
twenty years, and is currently working at General
Mills for Aramark as the Catering Chef. He graduated
from French Culinary School in the late 1980's
and has since worked at restaurants, country clubs,
hotels and a health spa.
is a wonderful roasting chicken recipe with a
light lemon herb flavor. The French region of
Provence is known for there herb fields and olive
oil and this recipe showcases both. Baked chicken
recipes often tend to be dry due to over cooking,
note that the internal cooking temperature for
baked chicken is 165ºF".
whole roasting chicken
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon freshly ground course black pepper
zest and juice from one fresh lemon
1 tablespoon fresh thyme or 1 teaspoon dry thyme
1/2 teaspoon fresh rosemary or 1/4 teaspoon
1 teaspoon fresh oregano or 1/2 teaspoon dry
1 teaspoon kosher salt or sea salt
chicken and set aside.
the lemon, mince the zest placing it in a medium
size stainless steel bowl. Once the lemon has
been zested you may juice the lemon, placing
the juice in the bowl with the zest.
all of the herbs, mince all and add them to
the bowl with all remaining ingredients.
all ingredients well and reserve.
the chicken in a large stainless steal bowl.
Slightly pull the skin from the breast section
and place a bit of the provencal marinade between
the breast meat and the skin.
the remaining marinade over the entire chicken
making sure that the entire chicken is coated
a chicken roaster in a roasting pan, place the
chicken upright on the roaster and place in
the preheated oven for 50 minutes or until the
internal temperature of the chicken has reached
this meal with rosemary roasted potatoes, or mashed
potatoes and some fresh vegetables for a special
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