Ali-Randall-Home-Plate

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Welcome to my blog where you'll find dishes that takes little time, where the ingredients are easy to find and above all, taste good! I hope you'll follow along with me as I share what I love. (Read more...)

Roast Chicken with Herbs de Provence

Roast Chicken with Herbs de Provence

Baked chicken is not rocket science. It requires a chicken, salt and pepper, some herbs and little butter or oil. And there really is no wrong way to bake it. The only thing that matters is that the meat is juicy and flavorful.

How you do it is really up to you. If you cook it at a lower temperature you'll want to cook it longer. If you cook it at a higher temperature...well you know.

I will usually pick up a chicken roaster or fryer. It's a bigger bird with more meat on its bones because I'm feeding a family of all boys. I prefer to keep it simple. I just rub the bird with a little butter or oil, add kosher salt and fresh ground pepper, sprinkle on Herbs to Provence and roast it in my convection oven.

My oven has a convection roast setting and I think it makes a difference when baking a whole chicken. The result is juicy, flavorful meat and crispy skin in less time than traditional baking. If you have a convection oven and you're not using it, what are you waiting for.

Leftover chicken is perfect for soups, thrown into pasta and more.

Herbs de Provence is a mixture of dried herbs including savory, major, rosemary, thyme, oregano, and lavender. I use it on my roasted chicken as well as roasted vegetables and grilled meats. Save money and buy your herbs de provence from the bulk spice section of the grocery store.

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Roast Chicken with Herbs de Provence

(Printable Recipe)

Ingredients:

  • 1 (7-pound) whole chicken, neck and giblets removed from the cavity
  • Olive oil
  • Kosher salt & pepper
  • Herbs de Provence

Instructions:

Preheat the oven to 400°F.

Remove the neck and giblets from the cavity of the chicken and patted dry with paper towels. Place the chicken breast side up in a roaster.

Drizzle small amount of olive oil on the skin of the chicken. Sprinkle with kosher salt and pepper and herbs de provence.

Place the chicken on the center rack in the oven and roast until the juices run clear and a thermometer inserted into the inner thigh registers 160°F, about an hour and a half.

Remove the chicken from the oven and let it rest for at least 10 to 15 minutes before carving.

Serve it for dinner with mashed potatoes. Use the leftovers for lunch tomorrow in chicken salad or sandwiches.

Serves 4. Total time: 1 hour, 45 minutes.

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