Reviews (2) Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 09/19/2013 This was great. Next time I will use half the amount of green olives and lemon juice. That is the only adjustment that I would make. Try it. Nice food for leftovers too. Martha Stewart Member Rating: Unrated 02/03/2009 I have a gas oven that heats from the bottom, should I still put the baking pan on the top rack?
Back to Provencal Chicken with Vegetables All Reviews for Provencal Chicken with Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Provencal Chicken with Vegetables Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1 pound carrots, peeled, halved crosswise then lengthwise (and quartered lengthwise if thick) 2 large onions, quartered, layers separated 1 tablespoon olive oil 4 bone-in, skin-on chicken breast halves 1 tablespoon Dijon mustard 1 teaspoon dried Herbes de Provence or thyme Coarse salt and ground pepper 1/2 cup pitted green olives 1/2 cup fresh parsley, chopped 2 tablespoons fresh lemon juice
Gallery Provencal Chicken with Vegetables
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Provencal Chicken with Vegetables
Provencal Chicken with Vegetables
Provencal Chicken with Vegetables
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1 pound carrots, peeled, halved crosswise then lengthwise (and quartered lengthwise if thick) 2 large onions, quartered, layers separated 1 tablespoon olive oil 4 bone-in, skin-on chicken breast halves 1 tablespoon Dijon mustard 1 teaspoon dried Herbes de Provence or thyme Coarse salt and ground pepper 1/2 cup pitted green olives 1/2 cup fresh parsley, chopped 2 tablespoons fresh lemon juice
Directions
Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.
Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.
Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 09/19/2013 This was great. Next time I will use half the amount of green olives and lemon juice. That is the only adjustment that I would make. Try it. Nice food for leftovers too. Martha Stewart Member Rating: Unrated 02/03/2009 I have a gas oven that heats from the bottom, should I still put the baking pan on the top rack?
Reviews (2)
Add Rating & Review 11 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
11 Ratings 5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
5 star values: 2 4 star values: 4 3 star values: 4 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 09/19/2013 This was great. Next time I will use half the amount of green olives and lemon juice. That is the only adjustment that I would make. Try it. Nice food for leftovers too. Martha Stewart Member Rating: Unrated 02/03/2009 I have a gas oven that heats from the bottom, should I still put the baking pan on the top rack?Martha Stewart Member
Rating: Unrated 09/19/2013
This was great. Next time I will use half the amount of green olives and lemon juice. That is the only adjustment that I would make. Try it. Nice food for leftovers too.
Rating: Unrated
Rating: Unrated 02/03/2009
I have a gas oven that heats from the bottom, should I still put the baking pan on the top rack?
All Reviews for Provencal Chicken with Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Provencal Chicken with Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
