Roasted Chicken with Herbes de Provence and Steamed Potatoes.

This dish is my Mom’s favorite recipe. When I was little she sent me picking herbs in our garden, I was so proud with my Petite Paniere full of herbs.

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Serves 6

Ingredients:

For the chicken:

  • 1 whole chicken (1kg 200)
  • Herbes de Provence
  • 1 yellow onion
  • 3 garlic cloves
  • 2 bay leaves
  • Pinch of salt
  • Black pepper
  • 2 sprigs of fresh rosemary
  • Olive oil

For the stuffing:

  • 1 yellow onion
  • 250g of  bread (without crust)
  • A small bunch of parsley
  • Salt
  • Black pepper
  • 1 egg
  • 100ml of milk

Procedure:

  1. Wash and rinse the chicken. Rub the chicken with salt (inside and outside) and “herbes de provence”. Set aside the chicken into a plate.
  2. In a bowl add the bread, the chopped parsley, the chopped onion, the salt, the black pepper, 1 egg and finally the milk.
  3. Mix all the ingredients with your hands, and stuff this inside your chicken. Close by sewing or with skewers (bamboo). I used 3 skewers.
  4. In an oven pot add 3 tablespoons of olive oil, the chopped onion, the chopped garlic, the bay leaves, the black pepper, the sprigs of fresh rosemary and of course the “herbes de Provence”. Cook and stir with a wood spoon for 5 minutes until the onions become golden and let the aroma of herbs release their fragrance.
  5. Add your chicken and cook for 5 more minutes.
  6. Pour 300 ml of water and cook for 1 hour on medium heat. Don’t forget from time to time to drizzle your chicken with the sauce.
  7. Preheat your oven to 180C.
  8. Remove your oven pot from the stove and know put it into the oven and cook for another 45 minutes.
  9. When the skin is gold and  and the sauce thick remove it and allow to cool for a few minutes before serving.

For the potatoes:

  • 1 kg of babies potatoes
  1. Wash the babies potatoes with a small brush, keep the skin.
  2. Boil a cooking pot and pour the babies potatoes into the steamer.
  3. Cook for 30 minutes, remove from the steamer when the potatoes are soft.

Serve your roasted stuffed chicken on a plate add a few potatoes and pour the sauce on the top.The smell of the herbs is divine, the chicken soft and the stuffing very tender.

Bon Appetit.

“Food tastes better when you eat it with your family”.

2 thoughts on “Roasted Chicken with Herbes de Provence and Steamed Potatoes.

  1. Fabuleux ton poulet Linda !! Il n’y a rien de mieux qu’un poulet rôti ,au four ou en cocotte.
    Sebhane Allah …tu vois encore un point commun,c’était le mets par excellence que ma mère ( Allah yarhamha) nous préparait dés qu’on allait chez elle ,les enfants l’adorent d’autant plus ,pleins de souvenirs …Elle le faisait cuire dans une cocotte en fonte avec les petites pommes de terre nouvelles,j’ai toujours la cocotte…un petit bijou ,sur le haut du couvercle,il y a une sorte de petite rigole que l’on remplit d’eau,quand l’eau s’est évaporée ,c’est que le poulet est cuit …un miracle !!!
    Peux-tu m’expliquer s’il te plaît pour la farce ,si j’ai bien compris tu mets de la mie de pain avec du lait ,l’œuf et des épices ,n’est ce pas ?
    Une grosse boussa bien méritée !!

  2. Merci pour la boussa 🙂 Pour la farce c’est bien mie de pain, persil, oignon, sel, poivre, 1 oeuf et le lait et tu melanges le tout.Ma mere rajoute des abats de poulet, haches finement c’est encore meilleur.
    Pour ta maman (Allah yarhamha), ma grand-mere aussi (Allah Yarhamha) avait une cocotte en fonte (le creuset) vert amande, je me souviens.La cuisson etait excellente, elle preparait meme le biscuit de Savoie a l’interieur…Tu as raison que d’agreables souvenirs.
    Bises 😉

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