How to Make Award-winning Super Easy Provençal Inspired Roast Chicken

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, super easy provençal inspired roast chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. This is a super simple way to make the perfect roast chicken - Chinese style, in an air fryer. See the ingredient list below for your easy reference. Give roasted chicken a Mediterranean twist with kalamata olives, lemon and seasoned diced tomatoes.

Super Easy Provençal Inspired Roast Chicken is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Super Easy Provençal Inspired Roast Chicken is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have super easy provençal inspired roast chicken using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Super Easy Provençal Inspired Roast Chicken:

1. Take bone-in, skin-on chicken pieces, patted dry
2. Make ready ripe med tomatoes, cut into sixths. If using some or all grape tomatoes like I did, 8 to 10 of them equal one regular tomato - no need to cut them
3. Make ready medium onion, peeled and cut into sixths
4. Prepare garlic, peeled and lightly crushed
5. Make ready well drained olives (salty black ones or Kalamata types are typical, but I use whatever's on hand)
6. Take lemon, half cut into 1/4-inch thick slices, the other half juiced
7. Make ready kosher salt (depending on how salty your olives and how salty you like your food)
8. Make ready black pepper
9. Get chopped fresh parsley and/or basil
10. Take optional: up to 2 tsp dried herbes de provence (or any combination of the herbs that go into it, if you don't have the specific blend: basil, rosemary, sage, thyme, fennel, lavender, savory)
11. Prepare olive oil

Start with a room-temperature pan: As the This entire Italian-inspired dinner is cooked on two baking sheets, making clean-up a breeze. Rosemary Roasted and Butterflied Chicken — Quick and easy whole chicken recipe with roasted root vegetables and a roasted lemon vinaigrette. We are so happy you're here. We're Adam and Joanne, the creators of Inspired Taste.

Instructions to make Super Easy Provençal Inspired Roast Chicken:

1. Preheat the oven to 425F.
2. Place all ingredients in a large roasting pan or baking dish, except for the lemon slices, finishing by sprinkling the salt, pepper and herbs as evenly as reasonably possible over the entire area. (This reduces the amount of tossing/jostling of ingredients needed to evenly distribute the seasoning.)
3. Get in there with your hands and gently toss all the ingredients together to evenly distribute the seasoning.
4. Pull the chicken pieces and distribute them evenly atop the vegetables, skin side up. Distribute the lemon slices atop a few of the chicken pieces.
5. Roast the chicken in the middle rack of the oven for 30 minutes, then move to the next rack up to encourage browning on the skin for another 45 minutes.
6. That's it! - - I like to serve it with slices of crusty bread on the side for a super easy and complete meal, and the soft, sweet roasted garlic is specially delicious when paired with a little butter on that bread. - - And in warm weather like we've been having, we find a chilled Sauv Blanc or Pinot Gris/Grigio is a perfect way to wash it down.

We are so happy you're here. We're Adam and Joanne, the creators of Inspired Taste. We develop the recipes, photograph, shoot videos, and we're the ones. Cover and chill; bring to room temperature before serving. Roasted Chicken Provençal recipe: This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence.

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