BrokeAss Gourmet

BrokeAss Gourmet

French Kiss Chicken

  • Prep Time 5 minutes
  • Cook Time 55 minutes
  • Estimated Cost $14
  • 1 Comment

There is no question that my love language is culinary. Sick in bed? I'll bring over pho! Just had a baby? I'll be over with a pan of Brown Butter Pumpkin Mac and Cheese. But to me, there is no food more potent with love than a freshly roasted whole chicken with herbs and garlic.

As it roasts, its heavenly scent fills your kitchen, wafting down the halls (and perhaps even into the apartment next door), letting everyone know that something special is being cooked. It's simple, but the very definition of wholesome, and goes with just about anything. 

This isn't the first chicken I've roasted, but it may be the simplest preparation. Here, I blend the classic French dried herb combination, Herbes de Provence (a mixture of savorymarjoramrosemarythymeoregano and lavender) with chopped garlic, salt and pepper, and slather it thickly over a beautiful whole chicken.

 

 

The herb-garlic mixture does double duty, creating a crust that helps hold moisture in, while also infusing the chicken with all that herbaceous, herbal flavor.   

The product is a wonderfully juicy, rustic chicken that should be served with simple sides that complement, but don't overwhelm it. Roasted potatoes, a creamy but simply flavored risotto or sauteed cannellini beans would be a great option, along with something sturdy and green, like massaged kale or roasted rapini.

So, instead of chocolate or roses, consider giving a freshly roasted chicken this Valentines Day. Not only does it kind of look like a heart, but you can't make soup broth out of leftover chocolates and roses.

Ingredients

  • 1 whole (5-pound) roasting chicken, giblets removed $10
  • 4 garlic cloves, chopped Pantry
  • 1/8 cup Herbes de Provence (usually found near the spices) $4 for 6 ounces  
  • 2 tsp each salt and pepper Pantry

Recipe Serves 4

Directions

  1. Preheat oven to 375 degrees F.
  2. Rinse the chicken under cool running water and pat dry, using paper towels. 
  3. Place in a large (at least 9"x13") casserole pan and set aside.
  4. Combine the garlic, Herbes de Provence, salt and pepper in a bowl. Mix well to combine.
  5. Slather the garlic-herb mixture all over the chicken, inside the cavity, and all over the skin, slipping your hand in between the skin and the flesh, to rub a bit in there as well. 
  6. If desired, truss the chicken (this is not required).
  7. Place the chicken breast-side-up in the pan and cover tightly with foil.
  8. Roast, covered, for 30 minutes (if you chicken is larger or smaller than 5 lbs, adjust the cooking time slightly).
  9. Uncover the chicken and roast for 25-30 minutes, or until the skin is golden-brown and the juices run clear (stick a knife into the thigh to check this).
  10. Let rest for 5 minutes, then carve and serve hot.

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