Roasted Lemon Herbs de Provence Chicken

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Roasted Lemon Herbs de Provence Chicken

Roasted Lemon Herbs de Provence Chicken

Roasted Lemon Herbs de Provence Chicken is a very flavorful roasted chicken. Herbs de Provence is a used to season chicken in many cuisines, especially French, since the Provence region of France is closely associated with lavender, as Provence is their major lavender-growing region. Lavender adds a delicate floral flavor to poultry, pork, and lighter fish dishes. In addition to the lavender, the rosemary, savory, thyme and other herbs in the Herbs de Provence compliment each other for a very savory seasoning blend.

This Roasted Lemon Herbs de Provence Chicken recipe uses chicken thighs, which stay moister and have a fuller flavor than chicken breasts. If you use chicken breasts, watch them as they cook so they don’t dry out. Using the skin-on also adds extra flavor while roasting.

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Roasted Lemon Herbs de Provence Chicken

The gravy this recipe makes, has a light, herbal, lemony, lavender flavor.

Yield: 4 servings

Ingredients:
4 Chicken Leg Thigh Quarters, Bone-in, Skin-on (You Can Use Skinless)
1 Cup Flour
Sea Salt
Freshly Ground Black Pepper
2 Tablespoons Olive Oil
3 Tablespoons Butter
1-2 Tablespoons Herbs de Provence
1 Lemon, Cut in Half
1 Tablespoon Dried Shallot, or 2 Fresh Shallots, Peeled and Halved Lengthwise
¼ Cup Dry White Wine
½ Cup Water

Gravy:
Pan Juices
1 Cup Chicken Broth
Juice from the Roasted Lemons
Sea Salt
Freshly Ground Black Pepper, to Taste
1 Teaspoon Herbes De Provence

Directions:
Preheat your oven to 375 F. Position the rack in the middle.

Combine the cup of flour, 2 teaspoons salt and 2 teaspoons of pepper in a shallow pan. Coat all the chicken pieces well.

Place 2 tablespoons olive oil and 3 tablespoons of butter into a roasting pan. Put the roasting pan in the oven allowing the butter to melt. Once melted, remove the roasting pan and place the coated chicken pieces in the pan. Pour the ¼ cup of dry white wine and ½ cup water into the pan, then add the shallots and lemon halves. Sprinkle each chicken piece with about a 1 teaspoon of Herbes de Provence, a pinch of sea salt and a pinch black pepper to taste.

Put the pan back in the oven for 1 hour, without the cover After the first 20 minutes, remove the pan and baste the chicken with the pan juices. Do the same after another 20 minutes. For the last 20 minutes, raise the oven rack to a higher position, allowing the chicken to crisp up. Check after 20 and roast another 5 minutes if needed to crisp a bit more and the internal temperature of the thigh in the thicket part is 165 F. When the chicken is done, transfer the chicken onto a serving platter and loosely cover with foil to keep warm.

In the roasting pan, skim off most of the fat of the pan juices and add a cup of chicken broth. Place over medium heat. Whisk in 2 tablespoons of flour, whisking constantly for a couple minutes to thoroughly combine and not clump. Add the juice from one of the lemon halves, along with 1 teaspoon of the Herbs de Provence, and salt and pepper to taste. Turn up the heat a bit to let the gravy bubble and thicken for a couple minutes, stirring constantly. Serve the chicken with the gravy. Excellent with mashed or roasted potatoes.

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