Roasted Chicken Provençal with Olives

You are here

This is one of those recipes that creates a lasting first impression- it is both beautiful looking and tasting. No one will believe how simple this dish is to make! 

Ingredients

1 whole chicken (3-4 pounds)
1/4 cup extra virgin olive oil
1 lemon
Kosher salt to taste
Black pepper to taste
1 cup mixed pitted olives

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
10 minutes
Cook Time: 
60 minutes
Resting Time: 
10 minutes
Total Time: 
1 hour 20 minutes
Serving size: 
4

Directions

1. Preheat oven to 500˚F.
2. Rinse the chicken and pat dry.
3. Roll the lemon on a hard surface to release juice, slice in half and squeeze inside chicken cavity. Leave the lemon halves inside, as the chicken cooks, the lemon infuses flavor.
4. Rub the entire surface of the chicken with olive oil, Herbes de Provence, salt and pepper - and under the skin wherever you can.
5. Place chicken on rack in a roasting pan and roast for 20 minutes.
6. Reduce oven temperature to 375˚F.
7. Baste the chicken and add olives around the chicken. Cook for an additional 30- 40 minutes or until the internal temperature of the chicken reaches 155˚. Baste every 15-20 minutes.
8. Let the chicken rest for 10 minutes before carving. Serve with roasted olives.

Comments

Please login to post a comment:

Recipe Tip:
I like to use reserved olive brine to baste the chicken along with the drippings.

Contact Us

 
Corporate Office
17A Gill Street, #4
Woburn, MA 01801
 
or by email at info@vgourmet.com
 
(800) 403-8981 toll free
(781) 935-9979 fax