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Recipe for :

Roast Chicken Provençal
 

Chef Brian JohnsonThis 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.

"Roast chicken Provençal 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".

Ingredients

1 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 dry rosemary
1 teaspoon fresh oregano or 1/2 teaspoon dry oregano
1 teaspoon kosher salt or sea salt

Method
  • Preheat an oven to 350º.
  • Rinse chicken and set aside.

Prepare the marinade:

  • Zest 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.
  • Prepare all of the herbs, mince all and add them to the bowl with all remaining ingredients.
  • Mix all ingredients well and reserve.
  • Place 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.
  • Pour the remaining marinade over the entire chicken making sure that the entire chicken is coated well.

To cook:

  • Place 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 165º.

Finish this meal with rosemary roasted potatoes, or mashed potatoes and some fresh vegetables for a special Sunday meal.

Serves 2 - 3

Chef Brian Johnson

 
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