Roasted Chicken Provencal Recipe

I absolutely love this recipe because it transforms the humble chicken into a delightful, aromatic masterpiece with just a touch of Mediterranean charm, thanks to the herbes de Provence, garlic, and olives. Plus, it’s a brainless way to snag some serious flavor points for minimal effort—perfect for a chill night in or impressing friends without breaking a sweat!

The way I so thoroughly enjoy the vibrant tastes of Roasted Chicken Provencal is unmistakable. My recipe employs a whole bird, cooked to tender and juicy perfection, along with a medley of irresistibly vibrant ingredients.

Olive oil and bright lemon slices help keep the chicken moist and flavorful, while the herbes de Provence (a staple in any kitchen that’s serious about roasting chicken) work their magic. Then come the equally essential accompaniments: cherry tomatoes, green olives, and a generous splash of white wine, all bumped up a notch with butter and fresh parsley.

Ingredients

Poultry: Dense in protein and full of the essential amino acids, it is perfect for muscle repair.

Olive Oil: Supplies beneficial fats, promotes heart health through antioxidant properties.

Lemon: Imparts a jolt of citrus taste, elevating the consumption of vitamin C.

Garlic: Provides immune function enhancement and anti-inflammatory benefits.

Cherry Tomatoes: Few calories but packed with vitamins A and C to support your immune system.

Herbes de Provence: A fragrant mix of herbs that adds depth and a pleasant, aromatic flavor.

Olives, in general, are beneficial fats.

They are the source of the world’s healthiest cooking oil, which is why I sort of laugh when I hear people say, “Olive oil is good for you.

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Ingredient Quantities

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• 1 whole chicken (3-4 pounds), cut into parts
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 lemon, thinly sliced
• 4 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup dry white wine
• 1 tablespoon herbes de Provence
• 1/4 cup pitted green olives
• 2 tablespoons unsalted butter, cut into small pieces
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Set your oven to 400°F (200°C) to prepare it for baking.

2. Apply salt and black pepper to all sides of the chicken parts for seasoning.

3. Warm the olive oil in a large ovenproof skillet over medium-high heat. Place the chicken in the skillet, skin-side down, and sear it until it is golden brown, about 5 minutes per side. Take the chicken out of the skillet and set it aside.

4. In the identical skillet, turn the heat down to medium and toss in the minced garlic and halved cherry tomatoes. Sauté for close to 1–2 minutes until the garlic emits a tantalizing aroma.

5. Pour the white wine into the skillet, using it to loosen any browned bits stuck to the bottom of the pan. Bring everything to a simmer.

6. In a skillet, mix together the herbes de Provence and the chicken. Let the chicken rest a bit, and then enjoy!

7. Place the green olives and lemon slices in a circular arrangement, surrounding the chicken slices.

8. Dot the butter all over the chicken’s surface.

9. Shift the skillet to the oven, now at 375°F (190°C), and keep roasting. Set a timer for 25–30 minutes, but check the chicken a little before the 25-minute mark. It should be done when an instant-read thermometer inserted into the center of the largest piece shows 165°F (74°C).

10. Take the dish out of the oven, add a garnish of chopped parsley, and serve it while it’s still nice and hot.

Equipment Needed

1. Oven
2. Large ovenproof skillet
3. Instant-read thermometer
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Tongs (for flipping the chicken)
9. Mixing spoon or spatula
10. Timer

FAQ

• Q: Can I use chicken breasts instead of a whole chicken?
  
  A: Yes, you can use chicken breasts, but consider adjusting the cooking time to prevent them from drying out.
• Q: What can I substitute for herbes de Provence?
  
  A: You can use a blend of dried thyme, rosemary, and oregano if herbes de Provence are not available.
• Q: Is there a non-alcoholic substitute for the white wine?
  
  A: You can use chicken broth or a mix of broth with a splash of white wine vinegar as a substitute.
• Q: How should I serve Roasted Chicken Provencal?
  
  A: It’s delicious with crusty bread or over a bed of couscous or rice to soak up the flavorful juices.
• Q: Can I prepare this recipe in advance?
  
  A: Yes, you can prepare the ingredients a few hours ahead and refrigerate them. Assemble and roast just before serving for best results.
• Q: How do I store leftovers?
  
  A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Substitutions and Variations

– Instead of 1 tablespoon olive oil, use 1 tablespoon avocado oil or melted coconut oil.
Instead of 1 lemon, thinly sliced, use 2 tablespoons of lemon juice or 1 lime, thinly sliced.
– For 1/2 cup dry white wine, use 1/2 cup chicken broth or apple cider vinegar.
– Substitute 1 tablespoon of Italian seasoning for herbes de Provence.
– Replace 1/4 cup pitted green olives with 1/4 cup sliced black olives or capers.

Pro Tips

1. Marinade for Extra Flavor Consider marinating the chicken with olive oil, lemon zest, and herbes de Provence for at least an hour before cooking. This can enhance the flavor profile and make the chicken even more delicious.

2. Crispier Chicken Skin To achieve a super crispy skin, make sure the chicken is completely dry before seasoning and searing it. Pat it dry with paper towels and season right before placing it in the pan.

3. Balance the Acidity If you find the dish too acidic due to the lemon and tomatoes, add a small amount of honey or sugar to balance the flavor during cooking.

4. Deglazing with Wine When you pour the white wine into the skillet, scrape the bottom of the pan with a wooden spoon to ensure all the flavorful bits are incorporated into the sauce. This step enriches the sauce with a deeper flavor.

5. Resting the Chicken Allow the chicken to rest for a few minutes after taking it out of the oven. This helps to lock in the juices, making the meat more tender and juicy when served.