Two of our good friends just returned from their honeymoon where part of their time was spent in Provence.


Apparently at all of the restaurants in Provence, these little windmill grinders full of – you guessed it – Herbs de Provence grace the tables.

Lucky for me, they brought me one all the way from France. You’re jealous, aren’t you?


I’ve cooked with Herbs de Provence before and loved the flavor. I really had no idea though. There is something fundamentally different about cooking with Herbs de Provence from Provence. The fragrance of the spice completely filled my kitchen. I seriously felt like I was in the middle of an herb garden in…well, Provence, I suppose.

I’m not saying you have to travel to Provence and buy Herbs de Provence before cooking this meal. I’m sure your version – with plain Americanized Herbs de Provence – will be just as good as mine. *wink

Another thing about this recipe? It’s super easy even though it looks difficult – perfect for entertaining!

Another thing about this recipe? Apparently chicken fat is really good for dry Winter hands. Who knew?

Chicken Provencal

From Gourmet
2 cans diced tomatoes
1 large onion, cut into wedges, leaving root ends intact
1/2 cup drained brine-cured black olives, pitted if desired
4 large garlic cloves, sliced, plus 1 teaspoon minced
3 tablespoons olive oil, divided
2 teaspoons herbes de Provence, divided
1/2 teaspoon fennel seeds
1 whole chicken (about 3 1/2 pounds)
Preparation:
Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13 x 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Related – Engagement (or Anniversary) Chicken
Last Year – Christmas Fudge at Grandma’s