Monday, February 23, 2009

Roast Chicken with Herbes de Provence



We eat a lot of chicken at my house because it's inexpensive and a small roaster is the perfect size for our little family. Over the years, I've experimented with numerous ways to roast a chicken but lately I keep coming back to this recipe because I love the pairing of orange and herbes de provence, a classic French herb blend. The deliciously floral aroma and delicate flavor of herbes de provence are usually created by mixing lavender, tarragon, bay leaf, chervil, dill and thyme. Actually, each maker's blend of herbes de provence will vary a little depending upon their personal taste but, in my opinion, herbes de provence must include lavender and tarragon as the top notes to be the real deal.

Simple meals are often the best meals. Roast chicken is a classic so it doesn't need a lot of fancy side dishes to support it. Try serving up some steamed green beans topped with a pat of sweet butter and some wild rice or roasted potatoes.

ROAST CHICKEN WITH HERBES DE PROVENCE
printer friendly recipe

4 pound whole chicken
1 tablespoon olive oil
1 orange
2 crushed garlic cloves
1 tablespoon herbes de provence
1 teaspoon fennel seed, crushed
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 1/2 tablespoons flour
1/2 cup white wine
2/3 cup chicken broth

Preheat oven to 425 degrees.

Rinse chicken, inside and out, with cold water and pat dry with paper towels. Place in roasting dish.

Use your fingers to massage the olive oil all over the skin of the chicken.

Halve the orange and juice over the chicken. Place the orange halves and the garlic inside the cavity.

Evenly sprinkle the skin with the herbes de provence, the fennel seed, kosher salt and white pepper.

Truss the chicken with kitchen twine.

Roast in the oven for one hour and fifteen minutes, up to one hour and thirty minutes. A meat thermometer should register 170 degrees when placed in the thigh (make sure the thermometer isn't touching bone).

Place chicken on a serving platter and cover loosely with foil. Allow to rest for 10 minutes while you make the pan sauce.

Place roasting pan on stove burner over medium heat. Spoon off any excess fat so that only a tablespoon or so remains.

Add the flour and stir until smooth. Cook for a couple of minutes but do not allow to brown too much.

Add the white wine and stir, scraping up any brown bits on the bottom of the pan.

Add the chicken broth and whisk until smooth.

Cook for a few more minutes until the sauce is thickened.

Check seasoning before serving. You may wish to add a little more salt or pepper.

Serves 4.

4 comments:

  1. This looks beautiful. I happen to have all the ingredients on hand (amazing) and will make it tonight. I'll let you know how it turns out.

    (I found you by Googling roast chicken with orange juice and herbes de provence.)

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  2. Thanks, Beth! Don't you love when you find a recipe and you just happen to have everything you need? It's a sign from the kitchen gods! I can't wait to hear how it turns out.

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  3. Hi Janée,

    The chicken was fantastic. Here's a link to the blog post I wrote about it: http://bit.ly/1TYiOh. The blog is called The Longleaf Bar and Grill and is sort of a subsidary of my main blog, Switched At Birth (http://www.switchedatbirth.us). I forgot to truss the bird, but it didn't matter, because the orange sealed all the juices in! Thanks for the recipe.

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  4. I made this a few days ago for a party, and everyone LOVED it! Thank you so much for such a simple, elegant, and delicious recipe. :)

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