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Roast Chicken Provençale

Roast Chicken Provençale
Roast Chicken Provençale requires roughly 45 minutes from start to finish. One portion of this dish contains around 33g of protein, 31g of fat, and a total of 433 calories. This recipe serves 12. It is a good option if you're following a gluten free and primal diet. If you have herbes de provence, roasting chicken, less-sodium chicken broth, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a main course.

Instructions

1
Preheat oven to 40
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OvenOven
2
Combine first 5 ingredients in a small bowl; mash to a paste consistency.
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BowlBowl
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.
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Chicken DrumsticksChicken Drumsticks
MeatMeat
WaterWater
4
Rub seasoning mixture under loosened skin.
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Dry Seasoning RubDry Seasoning Rub
5
Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.
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Whole ChickenWhole Chicken
OnionOnion
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.
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Cooking SprayCooking Spray
MeatMeat
BoneBone
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Kitchen ThermometerKitchen Thermometer
Broiler PanBroiler Pan
7
Bake at 400 for 1 hour and 20 minutes or until thermometer registers 18
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Kitchen ThermometerKitchen Thermometer
OvenOven
8
Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.
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Whole ChickenWhole Chicken
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
9
Place a zip-top plastic bag inside a 2-cup glass measure.
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Ziploc BagsZiploc Bags
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.
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Frying PanFrying Pan
11
Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
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Frying PanFrying Pan
12
Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits.
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WineWine
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Frying PanFrying Pan
13
Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes).
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BrothBroth
14
Remove from heat; add butter, stirring with a whisk until well blended.
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ButterButter
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WhiskWhisk
15
Serve sauce with chicken.
Ingredients you will need
Whole ChickenWhole Chicken
SauceSauce
DifficultyExpert
Ready In45 m.
Servings12
Health Score11
Gluten Free
DietsGluten FreePrimal
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