Roast Chicken Provençale

Name: Roast Chicken Provençale
Ingredients: 2 tablespoons dried herbes de Provence; 2 tablespoons fresh lemon juice; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 3 garlic cloves, minced; 1 (7-pound) roasting chicken; 1 small onion, quartered; Cooking spray; 1/3 cup Sauvignon Blanc or other dry white wine; 2/3 cup fat-free, less-sodium chicken broth; 1 tablespoon chilled butter, cut into small pieces

11 ingredients

7 steps

Ingredients

2 tablespoons dried herbes de Provence
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon black pepper
3 garlic cloves, minced
1 (7-pound) roasting chicken
1 small onion, quartered
Cooking spray
1/3 cup Sauvignon Blanc or other dry white wine
2/3 cup fat-free, less-sodium chicken broth
1 tablespoon chilled butter, cut into small pieces

Directions

1

Preheat oven to 400°.
2

Combine first 5 ingredients in a small bowl; mash to a paste consistency.
3

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
4

Rub seasoning mixture under loosened skin. Place onion in body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string.
5

Place chicken, breast side up, on a broiler pan coated with cooking spray. Insert a meat thermometer into breast, making sure not to touch bone. Bake at 400° for 1 hour and 20 minutes or until thermometer registers 180°. Remove chicken from pan. Cover with foil, and let stand 10 minutes. Discard skin.
6

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 5 minutes (the fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
7

Place pan over medium-high heat. Stir in wine, scraping pan to loosen browned bits. Add broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve sauce with chicken.