• Pasolivo Herbes De Provence Roast Chicken Recipe
1 1

Herbes De Provence Roast Chicken

Herbes De Provence Roast Chicken

BE THE FIRST TO REVIEW THIS PRODUCT
COOKING LABEL
Hard
Prep Time
15 min.
Cook Time
1 hr. 15 min.
Serves
4 servings
Download
Full Product Description

The secret to a succulent, tender chicken is a mayonnaise-based marinade. The egg proteins in the mayo help brown the skin and seal in all the moisture.

Ingredients
  • 1 whole chicken, 4 to 5 lbs.
  • ½ lemon, ¼ slices
  • 2 onions, roughly chopped
  • 1 head of garlic, halved horizontally
  • ½ cup mayonnaise
  • Pasolivo Olio Nuovo
  • 1 ½ Tbsp. Herbes De Provence
  • ½ tsp. Truffle Salt
  • 4 sprigs thyme
  • Black pepper
  • 1 Tbsp. Pacific Peach Vinegar
  • ½ cup white wine
  • ½ cup unsalted chicken stock
  • 4 Tbsp. cold unsalted butter, cubed
  • 1 tsp. Dijon mustard
  • Minced parsley, for garnish
Preparation
  1. Preheat the oven to 425°F. Pat the chicken down with paper towels. Season all over with salt, massaging into the skin.
  2. Fill the cavity with some onion and lemon slices before trussing the chicken with butcher twine. Visual aid is much more helpful than written instructions with this task. A quick YouTube search for "best way to truss a chicken" should help you find a full tutorial.
  3. In a medium bowl, combine mayo, 2 tablespoons Olio Nuovo, Herbes De Provence, Truffle Salt, black pepper, and Pacific Peach Vinegar. Brush the mixture thoroughly over the chicken, in every nook and cranny.
  4. In a large cast iron skillet, combine the remaining onion and lemon slices, thyme sprigs and garlic halves. Toss with a generous glug of Olio Nuovo. Lay out the aromatics evenly before placing the chicken on top.
  5. Roast in the oven for about 1 hour, until a thermometer inserted in the thickest part of the thigh reads 160°F. If the skin begins to brown too quickly, cover with foil for the remaining cook time.
  6. Remove the chicken from the skillet and let it rest for at least 30 minutes.
  7. Meanwhile, make the white wine sauce. Place the cast-iron over medium-high heat. Deglaze the pan with the wine, scraping up all the food stuck to the bottom. Reduce until almost dry.
  8. Add the chicken stock. Simmer until thickened slightly. Remove from heat. Slowly incorporate the cold butter, stirring constantly.
  9. Add the mustard. Adjust seasoning if needed. It should be the consistency of heavy cream; add extra butter to thicken if needed.
  10. Strain the sauce through a fine mesh sieve. Set aside.
  11. Remove the butcher™s twine from the chicken and break down into sections. Serve the pieces of chicken with a generous spoonful of the white wine sauce. Garnish with parsley. Enjoy!
View full details