Crisp Roasted Chicken With Provencal Vegetables

Name: Crisp Roasted Chicken With Provencal Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, softened; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 teaspoon grated lemon zest; 1 3 1/2-pound chicken, deboned by the butcher and pounded flat; Kosher salt and freshly ground pepper to taste; 2 tablespoons olive oil; 2 tablespoons olive oil; 1 medium onion, peeled and cut into 1/4-inch dice; 2 medium baking potatoes, peeled and cut into 1/4-inch dice; 2 Japanese eggplants, cut into 1/4-inch dice; 2 ripe tomatoes, seeded and diced; 4 cloves garlic, peeled and minced; 2 tablespoons chopped Italian parsley; Kosher salt and freshly ground pepper to taste

Servings: persons

6 tablespoons unsalted butter, softened
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon zest
1 3 1/2-pound chicken, deboned by the butcher and pounded flat
Kosher salt and freshly ground pepper to taste
2 tablespoons olive oil
2 tablespoons olive oil
1 medium onion, peeled and cut into 1/4-inch dice
2 medium baking potatoes, peeled and cut into 1/4-inch dice
2 Japanese eggplants, cut into 1/4-inch dice
2 ripe tomatoes, seeded and diced
4 cloves garlic, peeled and minced
2 tablespoons chopped Italian parsley
Kosher salt and freshly ground pepper to taste

1
To make the chicken, preheat the oven to 450 degrees.
2
Combine the butter, rosemary, thyme and lemon zest.
3
Stuff the butter between the chicken skin and meat, on breasts and legs.
4
Season the skin with salt and pepper.
5
Heat a very large ovenproof skillet over medium-high heat and add the olive oil.
6
Add the chicken, breast side down, and sear until browned, about 5 minutes.
7
Turn the chicken over and cook 2 minutes.
8
Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
9
Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat.
10
Add the olive oil.
11
Add the onion and potatoes and saute for 2 minutes.
12
Add the eggplant and saute for 6 minutes more.
13
Add the tomato and garlic and saute 2 minutes.
14
Stir in the parsley, salt and pepper.
15
Divide the vegetables among 4 plates.
16
Quarter the chicken, place 1 piece on each plate and serve.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons unsalted butter, softened, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon grated lemon zest, and more.

Yes, Crisp Roasted Chicken With Provencal Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!