Herb de Provence Roasted Chicken
Elegant, sophisticated, easy to make.
Are you bored with the same old chicken dishes. Our Herb de Provence seasoning offers a wide range of options. If you like a rich, succulent, well seasoned dish, I think you’ll really like this recipe. Don’t get daunted by the ingredients and directions. They look lengthy but when you read it through, I think you’ll find it is very explanatory and really quite easy. My family and guests are always extremely satisfied by the results. Finish it off with a side of Herbed Rice and a garden salad.
Prep Time
20 mins
Cook Time
40 - 50 mins
Total Time
60 - 70 mins
Servings
4
FOR THE CHICKEN
4 large chicken leg quarters, trimmed of excess fat and skin
1 tsp granulated garlic
1 TBSP salt
1 TBSP Tasty Kitchen Creations Herb de Provence seasoning
1/2 tsp black pepper
2 TBSP olive oil
FOR THE LEMON WHITE WINE CREAM SAUCE
4 TBSP butter divided
1/4 tsp black pepper
1/2 tsp TKC Herb de Provence
1 TBSP fresh thyme
1/2 tsp crushed red pepper flakes
Zest of 1 lemon
3 shallots, sliced thin
Juice from 1/2 a lemon (approx. 2 TBSP)
1/2 cup white wine (or chicken stock)
1 cup heavy cream
FOR THE CHICKEN
Heat oven to 400 degrees Fahrenheit.
Gently rinse chicken with cold water. Pat chicken dry with paper towels and remove any excess skin and fat pockets. Place chicken skin-side down, with flesh facing up.
Sprinkle chicken evenly with salt and pepper, granulated garlic and TKC Herb de Provence seasoning. Lightly drizzle with olive oil over the spices and massage into meat thoroughly. Flip chicken over, skin-side up, and drizzle a little olive oil over the skin, about a teaspoon. Rub it over the skin thoroughly. Sprinkle again with salt and pepper.
Place chicken skin-side down on a baking sheet, placing legs to the centre of the sheet.
Roast for 45 to 50 minutes. Serve with the lemon and white wine cream sauce.
FOR THE CREAM SAUCE
In a 12 inch skillet, melt butter over medium heat.
Add the TKC Herb de Provence and crushed red pepper flakes. Let the mixture sizzle and infuse for about a minute or two.
Add the shallots, a good pinch of salt and pepper, and saute until softened—about 5 minutes.
Add the garlic and continue to saute for an additional 3 minutes, or until the garlic is a very light toasty brown around the edges. You may have to add additional olive oil or butter during this process to keep the aromatics well lubricated. If your shallots and/or garlic is browning too quickly, simply reduce the heat.
Toss in the fresh thyme, and stir around for about 10 seconds. Be careful with this step, fresh herbs react to hot oil/butter and splattering can happen.
Pour in the white wine, scraping up any bits that may be on the bottom of the pan. Reduce the heat to medium-low and allow the wine to reduce just slightly, about 2—3 minutes. If your wine is reducing too quickly, lower the heat.
Add the heavy cream and stir to combine. Allow mixture to come to a gentle simmer, then reduce heat to low.
Add the lemon zest and season with salt and pepper. When mixture is smooth and creamy add the lemon juice.
Stir to combine, taste and adjust seasoning.
Pour half the sauce in the bottom of your serving dish. Add chicken to dish then drizzle the remaining sauce over the chicken.
