- Calories 221
- Caloriesfromfat 30%
- Fat 7.3g
- Satfat 1.5g
- Monofat 3.3g
- Polyfat 1.4g
- Protein 35.5g
- Carbohydrate 1.2g
- Fiber 0.5g
- Cholesterol 113mg
- Iron 2.2mg
- Sodium 500mg
- Calcium 31mg
Provençal Herb-Marinated Roast Chicken
Chef John des Rosiers prefers to marinate his chickens for two days to allow the flavors of the herbs to infuse the chicken. We found that even a four-hour soak yields satisfying results. Roasting the chicken at a high temperature seals in juices and keeps the meat tender. Use sturdy kitchen shears to easily cut the chickens in half.
How to Make It
Step 1
Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Step 2
Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
Step 3
Preheat oven to 500°.
Step 4
Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray. Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°. Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.
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MWhets's Review
I used this recipe to marinate some chicken breasts before grilling. I used fresh herbs, and only marinated for 2 hours. It was delicious!
ChristineOCliff's Review
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theloo007's Review
Awesome Recipe and very simple! I would highly recommend getting the herbes de provence because it is a very versatile seasoning that you can use over and over again (Great on Roasted Potatoes). I baked a 5 lb chicken for about 2 hrs at 350, it came out golden and delicious! I also roasted some turnips, parsnips and carrots on another rack, simultaneously. Definitely making this again!
KLWWW32's Review
This chicken was fantastic! I only marinated it for 24 hours and instead of the fresh herb mixture, I used a handful of dried Herbs de Provence with the garlic, pepper, salt, and oil. I was surprised with how fast it cooked... only 35 min and it was tender and juicy. Definitely the best chicken I've ever roasted. I think this is a staple in our house. I liked cutting the chicken in half because my husband and I cooked one half last night and are planning to cook the other half tonight. Perfect for two people.
LadyShay's Review