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Roasted Herbes de Provence Chicken




Source of Recipe


Suzanne Somers


Recipe Introduction


PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 4 TO 6


This can be made for Sunday night dinner with the family and the leftovers eaten in different forms the rest of the week. Use the leftover chicken meat for Tarragon Chicken Salad in Lettuce Cups. And then make my yummy Chicken Tomato Cilantro Soup with the carcass. Remember to save all drippings and juices to use for sauces, soups, or stews.




List of Ingredients




1 chicken (5 to 6 pounds)
2 to 3 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons herbes de Provence
1 large bunch fresh tarragon
3 yellow onions (roughly chopped)
2 parsnips (peeled and roughly chopped)
1 cup chicken broth
1 cup dry white wine
1 tablespoon butter

Recipe






Preheat the oven to 350°F. Remove the giblets from the chicken. Rinse the bird and pat it dry. Place it in a roasting pan and rub with some of the olive oil. Season with salt, pepper, and herbes de Provence. Place the tarragon under the skin, in the cavity, and all around the outside of the bird. Place one of the chopped onions in the cavity. Sprinkle the remaining onions and parsnips around the chicken in the pan. Drizzle a little more oil on the vegetables. Pour the broth in the bottom of the pan. Put a foil tent on top of the chicken, and bake for 1 hour. Remove the tent and let brown for another 30 to 40 minutes. The total cooking time is about 20 minutes per pound. Remove the chicken from the roasting pan and place it on a serving platter. Pour off most of the fat from the pan, reserving 2 to 3 tablespoons. Place the roasting pan on the stove and heat the drippings over high heat. Add the wine and scrape the brown bits off the bottom of the pan to make a sauce. Reduce for 5 to 7 minutes, or until desired thickness is achieved. Adjust seasonings to taste with salt and pepper. Turn off the heat and add the butter. Stir until well combined. Carve the chicken and serve with a spoonful of sauce.