Roast Chicken Provencale
Source of Recipe
Cooking Light
List of Ingredients
- 2 Tbsp dried herbes de Provence
- 2 Tbsp fresh lemon juice
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 3 garlic cloves, minced
- 1 (7-pound) roasting chicken
- 1 small onion, quartered
- Cooking spray
- 1/3 cup dry white wine
- 2/3 cup fat-free, less-sodium chicken broth
- 1 Tbsp chilled butter, cut into small pieces
Instructions
- Preheat oven to 400 degrees.
- Combine first 5 ingredients in a small bowl; mash to paste consistency.
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Start at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Rub seasoning mixture under loosened skin. Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.
- Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert a meat thermometer into breast, making sure not to touch bone. Bake at 400 degrees for 1 hour and 20 minutes or until thermometer reaches 180 degrees. Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.
- Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 5 minutes (the fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening, discard fat.
- Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve sauce with chicken.
Final Comments
12 servings
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