What can be easier than a whole roasted chicken? Just rub it down and pop it in the oven, and in about an hour you’ve got dinner! However, sometimes my taste buds just need something a little different than the traditional roasted chicken. For a change of pace, I love the flavors of herbs, especially Provencial herbs that are commonly grown in the South of France.
Herbs de Provence can easily be found in your local markets spice aisle. However, if you’d like to blend your own Provencial herbs I’ve listed the recipe below. By adding a little olive oil, mustard, or red wine, the herbs can be rubbed onto fish, chicken, pork or beef. A delicious way to enjoy roasted or grilled fish and meats. These herbs can also be added to a vinaigrette for a refreshing and zesty salad dressing.
This recipe uses the blended Provencial herbs with whole grain mustard. Make sure you rub generously all over the chicken and underneath the skin on the breast and thighs. If you happen to have some fresh rosemary in your garden, a few stalks stuffed into the chicken cavity will add additional flavor to the au jus. Or for something a little fancier for dinner guests, use this delicious rub on cornish game hens. A delight for dinner guests!
Make dinner simple and delicious with a little bit of Southern France! Bon Appetit!
1 jar whole grain mustard (about 1/2 cup)
1 tablespoon red wine vinegar
1/2 teaspoon sea salt or kosher salt
3-4 lb whole organic or free range fryer chicken
1 cup white wine
1 tablespoon unsalted butter
Preheat the oven to 375F. Mix together the herbs, mustard, vinegar, salt and pepper. Place the chicken into an oven proof baking dish or roasting pan. Rub the herbed mustard onto the chicken and under the skin of the breast and thighs. Stuff the cavity with fresh herbs and garlic cloves if desired.
Roast for about an hour or until the internal temperature reaches 160 – 165F. Make sure to test the meat near the thigh and leg. When the chicken is done, let it sit for about 10 minutes to allow all the juices to distribute evenly and keep the meat moist.
Drain the liquid from the baking dish and add to a small saute pan. Heat to a boil and add the white wine. Simmer the liquid until reduced by half and then add a pat of butter. If you don’t have much liquid you can use about 1 cup of chicken or veggie broth.
Cut up the chicken and transfer to a platter. Ladle the au jus over the top of the chicken and serve. If serving cornish game hens, place the au jus in a gravy boat or bowl and serve with the hens.
Side dish options: herbed cous cous, mashed potatoes, baby red roasted potatoes , roasted root veggies, fresh steamed or roasted veggies.
Herbs de Provence Dried Herb Mix
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves
Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup herb mix.