If you love the flavors of herbs de Provence, you'll adore this chicken. Tender and savory with an aroma that's completely intoxicating... you'll make this recipe again and again when summer herbs are in season.
Roasted Chicken with Provencale Pistou
1 Tablespoon each of the following fresh herbs:
thyme
rosemary
summer savory
lavendar
tarragon
marjoram
oregano
parsley
3 cloves garlic
1/4 - 1/2 cup olive oil
1 4-5 lb roasting chicken
1 fresh lemon, quartered
Place herbs and garlic in your food processor. Blend until a smooth paste forms. Add olive oil until mixture is loosened and becomes the consistency of pesto.
Preheat your oven to 400º
Loosen the skin over the breast and thighs of the chicken. Spoon pistou mixture under the skin and spread it out with your fingers so that it reaches into all the nooks and crannies. Spoon additional pistou into the cavity of the chicken. Finally, spread remaining mixture on surface of chicken. Place lemon pieces into the cavity of the chicken, and put the chicken into a roasting pan.
Roast for 20 minutes at 400º. Reduce heat to 350º and continue to roast until bird registers ~155º in the deepest portion of the thigh (be sure you're not touching a bone when you push the thermometer into the bird). Allow the bird to rest for 15 minutes, loosely covered with foil. The final temperature in the thigh should register 165ºF.
Get the full post Over at Burp!
Roasted Chicken with Provencale Pistou1 Tablespoon each of the following fresh herbs:
thyme
rosemary
summer savory
lavendar
tarragon
marjoram
oregano
parsley
3 cloves garlic
1/4 - 1/2 cup olive oil
1 4-5 lb roasting chicken
1 fresh lemon, quartered
Place herbs and garlic in your food processor. Blend until a smooth paste forms. Add olive oil until mixture is loosened and becomes the consistency of pesto.
Preheat your oven to 400º
Loosen the skin over the breast and thighs of the chicken. Spoon pistou mixture under the skin and spread it out with your fingers so that it reaches into all the nooks and crannies. Spoon additional pistou into the cavity of the chicken. Finally, spread remaining mixture on surface of chicken. Place lemon pieces into the cavity of the chicken, and put the chicken into a roasting pan.
Roast for 20 minutes at 400º. Reduce heat to 350º and continue to roast until bird registers ~155º in the deepest portion of the thigh (be sure you're not touching a bone when you push the thermometer into the bird). Allow the bird to rest for 15 minutes, loosely covered with foil. The final temperature in the thigh should register 165ºF.
Get the full post Over at Burp!
3 comments:
Such an original idea to add lavender to your pesto! thanks for sharing:)
Love the herb pesto :D
Lo.... what a brilliant use of Pistou! I have used it many times as a garnish in my vegetable soups, but never like this.
I am definitely going to try your Roasted Chicken Pistou. Thanks and glad I discovered your creative kitchen!
Post a Comment