11/03/2013
Blend de Provence Chicken
I made this delicious and very moist chicken last night. It's very easy to make! I used a 5.5 lb. young chicken that I bought on sale for $.99/lb.
Recipe:
Preheat oven to 350°.
Marinade:
Mix thoroughly 2 TBS + 1 tsp. of my Blend de Provence into 3 TBS of olive oil (I used extra virgin because that's what I had on hand) in a small bowl or large coffee cup (works best).
Rinse chicken and pat dry thoroughly to allow for browning of the skin. Using your fingers (I use powder free latex rubber gloves), gently separate the skin from the chicken breasts and surrounding thigh area without breaking the skin. Tie the legs together loosely with kitchen twine. Use a small teaspoon to place the marinade underneath the skin and thigh area reserving some for the top of the chicken. Gently massage the marinade under the skin to spread it around.
Roast the chicken in the oven for 50 minutes or more until a digital thermometer reads at least 160° in the thickest part of the thighs without touching the bone. Let the chicken rest for at least 15 minutes (the temperature should rise shortly to 165°). Make sure that all parts of the chicken has reached an internal temperature of 165° before eating.
If using a charcoal grill, use the indirect method and follow the directions above.
Roasted or grilled potatoes and/or grilled vegetables tossed in olive oil and sprinkled with my Blend de Provence would be a great accompaniment.
I hope you enjoy!
