Roast Chicken Provençale

  • Ready in 45m

  • Serves 12

  • 431 calories

  • 1.77g carbs

Roast Chicken Provençale might be just the main course you are searching for. This recipe serves 12. One portion of this dish contains approximately 33g of protein, 31g of fat, and a total of 433 calories. For $1.69 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up roasting chicken, kosher salt, sauvignon blanc, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

10 ingredients

  1. 1/2 tsps black pepper
  2. 1 tbsp butter
  3. 2/3 cups fat-free less-sodium chicken broth
  4. 3 garlic cloves
  5. 2 tbsps herbes de provence
  6. 2 tsps kosher salt
  7. 2 tbsps lemon juice
  8. 1 small onion
  9. 7 lb roasting chicken
  10. cups sauvignon blanc

Instructions

  1. Preheat oven to 40
  2. Combine first 5 ingredients in a small bowl; mash to a paste consistency.
  3. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  4. Rub seasoning mixture under loosened skin.
  5. Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.
  6. 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.
  7. Bake at 400 for 1 hour and 20 minutes or until thermometer registers 18
  8. Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.
  9. Place a zip-top plastic bag inside a 2-cup glass measure.
  10. 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.
  11. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
  12. Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits.
  13. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes).
  14. Remove from heat; add butter, stirring with a whisk until well blended.
  15. Serve sauce with chicken.
Roast Chicken Provençale

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