Roast Chicken Provencale
Imagine that your sitting in your own French villa, overlooking the lavender fields while sipping wine with friends. The sun is setting with a warm breeze whipping through the fields. Soft music plays in the background and the smell of fresh lavender fills the air. That is how I can describe this dish, pure and simple....heaven.
It's one of my favorite dishes, and one of the first reasons that I decided I need to visit France someday. My Mom made this a long time ago and I still haven't forgotten about it, so what better time to make it again than on New Years Day.
The pan juices mixed with the roasted garlic make for the most ridiculous dressing over the chicken, and the brininess of the olives gives it an extra kick of flavor.
When I was at the olive counter, I picked up some marinated sundried tomatoes to add, but this was not part of the original recipe. I also couldn't for the life of me find a bulb of fennel, but if you find one, throw it in there, you'll love it.
Chefs Note: If you are using chicken breasts and not a whole chicken, the cooking time will vary, so be careful not to overcook the meat.
- 8 large shallots, peeled
- 6 ripe plum tomatoes, quartered
- 1 can artichoke hearts, drained
- 1 garlic head, cloves seperated
- 2/3 C brined olives (I used a mixture)
- 1/4 C sundried tomatoes
- 1/4 C fresh lemon juice
- 1/4 C olive oil
- 2 TBS chopped fresh rosemary, or 2 tsp dried, crumbled
- 2 TBS chopped fresh thyme, or 2 tsp dried, crumbled
- 1 C low sodium chicken broth
- 1 4lb chicken or 4 boneless skinless chicken breasts, trimmed
- Position rack in the center of the oven and preheat at 350.
- Place shallots, tomatoes (both kinds), artichoke hearts, garlic, and olives in a large roasting pan.
- Pour lemon juice and oil over, stirring to combine evenly.
- Season with salt and pepper, then pour 3/4 C chicken broth into pan. Cover and bake vegetables for 20 minutes.
- Season chicken with salt and pepper, then add chicken to the vegetables in the pan. Cover and roast 45 minutes - 1 hour.
- Baste chicken and vegetables with pan juices and increase temperature to 450.
- Roast uncovered until chicken is brown and crisp and juices run clear, then baste frequently while cooking 20 minutes longer.
- Transfer chicken to platter. Using a slotted spoon, remove all veggies except 6 garlic cloves.
- In a food processor, combine garlic and pan juices. Process until sauce is smooth. Thin sauce with remaining broth is necessary. Season with salt and pepper.
- Serve chicken and veggies, spooning sauce over as wanted.
