Provençal Herb-Marinated Roast Chicken – a delicious recipe with roasting chickens, fresh rosemary, thyme, fresh basil, extravirgin olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat. Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
2
Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
3
Preheat oven to 500u00b0.
4
Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray. Bake at 500u00b0 for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175u00b0. Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.
320
kcal
Calories
9
g
Fat
40
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 (3-pound) roasting chickens, 1/4 cup chopped fresh rosemary, 1/4 cup chopped fresh thyme, 1/4 cup chopped fresh basil, and more.
Yes, Provençal Herb-Marinated Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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