Lunch / Dinner
French Roasted Chicken with herbes de Provence
Roasting is a dry-heat cooking technique that’s pretty simple and straightforward. It involves oven cooking, usually meat or vegetables, in a shallow, uncovered pan at a slightly higher temp than standard baking, and involves some fat (added or from the food). This French Roasted Chicken recipe includes all of the above, plus a roasted garlic sauce conjured from the drippings for a complete home-cooked meat-and-vegetables feast.
Preheat oven to 425° with rack in bottom third.
Coat a cast-iron skillet with oil and place cabbage in center.
Combine butter, 2 Tbsp. herbes de Provence, minced garlic, zest, salt, and pepper.
Tuck wing tips under chicken; place lemon into chicken cavity. Slide your hand between skin and breast meat at neck to loosen skin.
Insert butter mixture under skin; massage over entire breast. Tie legs with kitchen string; arrange chicken on cabbage. Add garlic head halves and wine; roast chicken 30 minutes.
Toss potatoes, onions, carrots, and mushrooms with 2 Tbsp. oil and remaining 1 Tbsp. herbes de Provence; season with salt and pepper. Add vegetables to skillet and roast until a thermometer inserted into the thickest part of thighs, but not touching bones, registers 165°, about 1 hour more.
Transfer chicken and vegetables to a plate; tent with foil. Squeeze garlic into a bowl; mash with a fork until smooth to make a paste.
Heat drippings in skillet over medium; whisk in flour until smooth, 1–2 minutes. Whisk in broth and garlic paste; simmer sauce until thickened, 8–10 minutes. Stir in lemon juice; season sauce with salt and pepper. Serve chicken and vegetables with sauce.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 12g 60%
Cholesterol 156mg 52%
Sodium 408mg 17%
Carbs 20g 6%
*Percent Daily Values are based on a 2,000 calorie diet.