Herb de Provence Roast Chicken
by Tom Tio
Posted December 4, 2006

Things to prepare: (serves 6)

2 (2 1/2 to 3 pound) whole chicken
Parsley

Lemon sauce
2 cups fresh lemon juice. Can also add Kaffir lime, and apple cubes
1/4 cup chopped flat-leaf parsley
1 cup olive oil
1 tablespoon red wine vinegar or balsamic
1 1/2 tsp minced garlic
1/2 tsp Herb de Provence or dried oregano
Salt and pepper, to taste

Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

Instructions:

1) Preheat broiler at least 15 minutes prior to using
2) Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear (internal temperature about 128 degree F) when bird is pierced with a fork.
3) Remove chicken from broiler, leaving broiler on.
4) Using a very sharp knife, cut each 1/2 into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
5) Place chicken on a baking sheet (that will fit in the broiler) with sides.
6) Pour lemon sauce over the chicken and toss to coat well. If necessary, divide sauce in 1/2 and do this in 2 batches.
7) Return chicken to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
8) Remove from broiler and portion the chicken onto each of 6 warm serving plates.
9) Pour sauce into a heavy saucepan.
10) Stir in parsley and place over high heat for 1 minute.
11) Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

Serving suggestions: serve with mashed potato with chives, cream and butter, Chinese bak choy, ribbon pasta with chopped tomato and Italian pesto).

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