Chicken Provence (split roasted)

[DeAnna]

I love Jacques Pepin but some of his stuff is too complicated. This one seemed simple - split roasted Chicken Provence. The hardest part was getting all the condiments together (a small jar of herbs de provence is not cheap!).

The secret is to split the chicken down the middle and cut into the thigh and wing bone so it cooks in 30 minutes.

Came out juicy, tender and yummy! The printed recipes says 450 oven - I'd use a 425 oven.

Starts around the 2.15 mark
http://www.kqed.org/w/morefastfoodmyway/episode204.html

 

[Mulli]

I love Jacques Pepin but some of his stuff is too complicated. This one seemed simple - split roasted Chicken Provence. The hardest part was getting all the condiments together (a small jar of herbs de provence is not cheap!).

The secret is to split the chicken down the middle and cut into the thigh and wing bone so it cooks in 30 minutes.

Came out juicy, tender and yummy! The printed recipes says 450 oven - I'd use a 425 oven.

Starts around the 2.15 mark
http://www.kqed.org/w/morefastfoodmyway/episode204.html

I have really wanted to try this . His fast food cookbooks are great and not too hard . Try his crispy kale.

 

[Linderbee]

That looks really good. Interestingly enough, I made chicken tonight with a dijon mustard coating on it (for the first time ever). It was boneless skinless chicken breasts, dipped in a dijon mustard/apple juice/garlic sauce & then coated with a soft bread crumb/parmesan cheese mixture. It was pretty good. The mustard flavor was a tad stronger than I expected, but everyone ate it up Oh, and I made it with mashed potatoes. Weird.

 

[ASUCHRIS]

That looks really good. Interestingly enough, I made chicken tonight with a dijon mustard coating on it (for the first time ever). It was boneless skinless chicken breasts, dipped in a dijon mustard/apple juice/garlic sauce & then coated with a soft bread crumb/parmesan cheese mixture. It was pretty good. The mustard flavor was a tad stronger than I expected, but everyone ate it up Oh, and I made it with mashed potatoes. Weird.

Sounds good...I do something similar with chicken legs and thighs...mix olive oil, dijon, a little honey, rosemary, thyme, and then a similar bread crumb/cheese mixture. Cook at 425 about 45 minutes, turns out great every time.

I like the Pepin recipe, but I prefer to just roast it the traditional way, without all the surgery. Check out this Ina Garten recipe...it's my standard go to chicken roast.

http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html

Make sure to get under the breast skin to get the flavor under the skin. Otherwise you have tasty skin, but bland chicken.

 

[DeAnna]

but I prefer to just roast it the traditional way, without all the surgery.

Ah, but with the surgery a 4 lb. bird only takes 30 min. to cook!

 

[ASUCHRIS]

Ah, but with the surgery a 4 lb. bird only takes 30 min. to cook!

True, but with the shorter time frame I just do legs, thighs or bone in breasts.