Provence Roast Chicken Olive Oil and Herbs de Provence
Picking wild spices in the hills while on a hike: Spices that make Herbs de Provence are plentiful and grow abundantly beside the trails in parts of Provence.
Picking the fresh sprigs of rosemary and thyme could enhance your cooking adventure and give a special meaning to your Provence meals.
A trip to the olive oil mill will produce a bottle of first cold press oil, an important part of Provence cooking. The olive oil can replace butter and vegetable oils in all recipes and cut down on the intake of fats.
A day of cooking Provence style means gathering fresh vegetables, herbs, wine, and bread from the local markets.
In the small villages, the butcher handles only meat, the grocer vegetables and fruit, the baker breads and pastries.
Provence Roast Chicken Recipe with Olive Oil and Herbs de Provence,
A Provence Culinary Vacation inspired Roast Chicken Recipe.
Fresh sprigs of rosemary and thyme enhance a cooking adventure and make Provence cooking unique.
First cold press oil is also an important part of Provence cooking.
Provence Roast Chicken with Herbs de Provence
Provence roasted chicken starts with a three pound roaster from the market or butcher shop.
Preheat the oven to 450 degrees f or 230 c
Wash the chicken on the outside and within the chest and thoroughly dry the outside and in.
Once dry, baste with a mix of olive oil and a generous dusting with herbs de Provence, both outside and in.
After stuffing the chicken (see optional stuffing below) and trussing the legs, place the chicken in a roasting pan and place that in the oven on the middle rack. After 30 minutes of cooking, reduce the heat to 350 and cook for another 30 minutes or until a metal oven thermometer inserted in the thickest part of the breast reaches 170 f or 80 c
While the chicken is cooking, chop one medium onion, one clove of garlic, a half cup of pitted black olives, and a half cup of fresh basil leaves.
Have ready a half cup of veal stock and some Provence cooking wine.(Could be a red Cote du Rhone)
Once the chicken is cooked, remove it from the pan and place it on a serving platter covered to rest for 15 minutes.
Preparing Provence Roasted Chicken with Herbs de Provence
Remove most of the oil from the roasting pan, leaving the juices to make a sauce. Reheat the pan on the stove top and insert the garlic and onion; stir to sauté. As the onion softens, add the sauce thickens. Add the diced tomato and the chopped olives and pour in the veal stock. Continue to cook on medium heat until the sauce thickens and then add the chopped basil. Remove from the heat. As you cut and plate the chicken, pour the sauce over it and garnish with chopped basil. Serve with Camargue sea salt at the table
If you prefer not to make a bread stuffing, you can place sprigs of rosemary, six or so cloves of peeled garlic, a few lemon wedges, and a half teaspoon of Herbs de Provence in the chest cavity to add spicing to the juices.
Provence Roast Chicken with Olive Oil and Herbs de Provence
Provence Roast Chicken Recipe with Olive Oil and Herbs de Roast Chicken Recipe, fresh sprigs of rosemary and thyme gathered Roast Chicken Recipe, fresh sprigs of rosemary and thyme gathered in the local market enhance the cooking adventure in Provence
Provence Vacation Rental
Provence Hotels, Lodging
Provence Hiking, Biking
Reach Provence From Paris
International flights serve Paris, Marseilles, Local flights reach Nimes and Avignon.
TGV Fast trains serve Avignon, Aix, Nimes, and Marseilles from Paris. Local trains serve Arles
Rental cars are available at CDG and at the TGV Stations in Paris, Avignon, Marseilles, and Nimes. Available also in Arles.
AutoEurope is available in Avignon at the TGV train station.