Garlic Chicken Provençal

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 chicken, French corn chicken, approx. 400 g
  • 3 bulbs garlic, fresher French
  • 4 stalk / s rosemary, fresher
  • 4 stalk / s thyme, fresher
  • 6 medium sage leaves
  • 2 small bay leaves
  • sea-salt
  • 2 slices lemon (s), untreated
  • 5 tablespoon flour
  • Black pepper from the mill
  • Olive oil, good
  • water
Garlic Chicken Provençal
Garlic Chicken Provençal

Instructions

  1. Heat the oven to 180 ° C. Top and bottom heat, no circulating air.
  2. Wash the chicken thoroughly inside and out and pat dry. Make a mixture of salt and pepper and do not use it to season the chicken too timidly from the inside.
  3. Peel the washed rosemary and thyme from the stalks, insert 2/3 of them into the chicken`s abdominal cavity.
  4. Tuck in the bay leaves cut on the edge, as well as the 2 slices of lemon.
  5. Seal the chicken with the toothpicks and tie using the shoelace method.
  6. Make 1 - 2 small incisions on the chest, back and thighs and push the sage leaves under the skin. Rub the chicken on all sides with olive oil and pepper.
  7. Now place on your back in a roasting pan and spread the cloves of the garlic bulbs, peeled or unpeeled, around and on the chicken. Put the rest of the herbs on top. Put the lid on the roasting pan. Mix the flour and a little water with salt into a tough dough. Close the lid with this dough, then the aroma will develop even more intensely.
  8. Place the roasting pan on a rack on the lowest rail in the oven and simmer for about 80 - 90 minutes.
  9. A roasting pan with a glass lid is useful here, as you can better follow the browning development. But after 90 minutes the chicken is definitely done and the skin is pleasantly tanned and crispy.
  10. Take the chicken out of the roaster and carve it on a large board at the table. The garlic cloves are now tender as butter and very mild and can either be sucked out or spread on baguette slices and served with the chicken. If you have to work the next day, you might be better off doing without it.
  11. For me it is the perfect way to cook a whole chicken without the whole oven getting dirty and, in contrast to the usual braising, the skin also gets nice and crispy here.
  12. We also like rosemary potatoes.

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