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Oven-Roasted Chicken with Herbs de Provence

1   broiler-fryer chicken (4-5 lbs), neck and giblets discarded
1   tbsp canola oil
1-1 1/2   tbsp Herbs de Provence Seasoning Mix
  1. Preheat oven to 350°F. Trim excess fat from chicken, if necessary. Lift wingtips up toward neck; tuck under back of chicken. Tie ends of legs together with cotton string.
  2. Brush chicken with oil and sprinkle with seasoning mix. Place chicken, breast side up, in Deep Covered Baker.
  3. Roast, covered, 65-70 minutes or until thermometer registers 140°F when inserted in the thickest part of the breast. Remove lid from baker. Roast, uncovered, 8-10 minutes or until thermometer registers 165°F, juices run clear and chicken is browned. Remove baker from oven and let stand, covered, 10 minutes before serving.

Yield: 6 servings

Nutrients per serving: Calories 360, Total Fat 22 g, Saturated Fat 6 g, Cholesterol 125 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Protein 39 g