Wednesday, January 28, 2009
At Christmas time, I received a gift full of different herbs and spices. It was great because I didn't have any of the spices in my cabinet already and had never tried any of them before. One of the bottles is herbs de provence. Herbs de provence is a mixture of different herbs including lavender flowers. When I saw this that this recipe for St. Tropez chicken (from Cooking Books blog) called for Herbs de Provence, I added it to our menu for the week.
I had planned on making this on Sunday, since I noticed the chicken will roast for about 2.5 hours. But, what I failed to see is that the roasting was to happen after 1-2 days of marinating. Not so great for a weeknight meal, but I went with it anyway because Aaron gets home a couple of hours before me and I figured I could persuade him into putting it in the oven early for me.
What I hadn't planned was the snow & ice storm we're getting now. I decided to take the day off work. I didn't want to go out on the roads and school was cancelled, so no work for Aaron, either. He had an afternoon dentist appointment, needed a haircut and wanted to stop at the gym on the way home. Tuesday is my longer night to teach at the Y, from 5-7pm. I couldn't believe they were still having classes, but I set off at 4:15 to give myself plenty of time to get there. As I was turning into the parking lot at 4:45, my phone rang and it was our coordinator cancelling classes. Great! I risked my life for nothing. But, Aaron was already at the gym, so I hopped on a treadmill and ran for 30 minutes and we went home together. Chicken started roasting at 6pm, allowing us to eat about 8:30.
I liked the mild citrus and herb flavor of the chicken, but as Aaron mentioned - the flavor seemed to be all on the outside of the chicken. It was good, but once you got past that, it was pretty plain, and my piece was even dry.
1 large chicken, cut up into serving pieces
Juice of 1 lemon
1/4 cup olive oil
1/4 cup honey
1/2 cup rosé or white wine
2 garlic cloves, crushed
1 tablespoon herbes de provence
In a large freezer bag, place the chicken pieces. Combine the lemon juice and the oil, then whisk in the honey to dissolve. Pour this mixture over the chicken, and add the garlic and herbs. Seal the bag and refrigerate overnight or up to two days.
Preheat the oven to 325. Put the chicken into a roasting pan along with the marinade, skin side up. Cover with foil and cook for 2 hours. Remove the foil and increase the oven temperature to 425. Continue to cook for an additional 15 - 25 minutes, until the chicken is nicely browned.
Remove the chicken to a warm plate and cover to keep warm. Transfer the roasting pan to the stove and spoon off any excess fat from the sauce. Add 1/2 cup water and deglaze the pan. Spoon the sauce over the chicken and serve.